Sweet potato and carrot bisque

A nicely balanced soup that makes a great appetizer or a satisfying dinner with a side of crusty bread. You can easily make this soup as spicy or mild as you like

1 tablespoon canola oil
1 medium yellow onion, diced
1 large stalk celery, chopped
2 cloves garlic, minced (but you can double or triple this to taste)
4 cups water or vegetable broth (i've used a veg bouillon cube successfully)
2 cups peeled, diced sweet potatoes
1 cup diced carrots
1 teaspoon ground coriander or cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder or ground tumeric (i use the tumeric)
1 cup soymilk

In a large saucepan over medium heat, cook the onion, celery and garlic in the canola oil for 5 minutes, stirring frequently.
Then add the water, sweet potatoes, carrots, coriander, salt, pepper and curry powder and elevate to a simmer with high heat.
Reduce heat to medium-low and cook until the sweet potatoes and carrots are tender in about 20-25 minutes while stirring occasionally.
Transfer the soup to a blender and process until smooth, 5 to 10 seconds.
Return to the soup to the pan and stir in the soy milk while gently reheating if necessary.
Adjust spices to taste.
Serve and enjoy.

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suec: I've found hand blenders great for pureeing the soups in the cooking pot. Try it with split pea, cream of cauliflower, asparagus soups and more. The trick is to place the bottom of the hand blender deep into the pot and be careful not to lift it out without turning it off or it will create a mess. It's quick and convenient though, and saves you from cleaning an extra dish. Enjoy!

comment left Nov 21, 2007

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