Roasted Root Vegetable Bisque
Featured in the Honolulu Star-Advertiser on September 25, 2013.
Ingredients:
1 large sweet potato, peeled and chopped into 1" dice
1 parsnip, peeled and diced
1 daikon (turnip), peeled and chopped into 1" dice
2 carrots, peeled and diced
1 poblano chili, (mild chili pepper; available at Mexican markets and some supermarkets), seeded and chopped into 1" strips
1 cup coconut milk
4 cups vegetable stock
1 teaspoon fresh minced thyme
1/4 teaspoon fresh minced rosemary
1 tablespoon pure maple syrup
1/4 teaspoon cayenne pepper
1 to 1 1/2 teaspoon salt to taste
Directions:
- Preheat oven to 400°F.
- Place a piece of foil on two baking sheets and generously spray each with cooking spray.
- On one baking sheet, place the diced carrots, parsnips and chili.
- On the other baking sheet, place the sweet potato and daikon.
- Place both baking sheets in the oven and roast until tender, about 35 minutes.
- The sheet with the carrots may be done first; be sure to check periodically.
- When done, transfer to a high-speed blender.
- Add coconut milk, stock, thyme, rosemary, maple syrup, cayenne pepper and salt.
- Cover tightly and blend soup until very smooth and velvety.
- An immersion blender or a food processor may also be used.
- When the soup is smooth, serve immediately or re-heat on the stove in a large pot.
- Season with additional salt to taste.
Makes 6 servings.
Approximate Nutrient Analysis per serving (assumes 1.5 teaspoon salt):
170 calories, 10 g fat, 7 g saturated fat, 0 mg cholesterol, 650 mg sodium, 20 g carbohydrate, 4 g fiber, 8 g sugar, 3 g protein
