Carrot Turnip Sweet Potato Bisque Recipes

SWEET POTATO BISQUE

Steps:

• Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
• Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

SWEET POTATO CARROT BISQUE

Steps:

• Put both carrots and sweet potato into large kettle with the chicken broth and simmer until the veggies are tender (20 minutes or so), adding water if needed to keep veggies covered.
• Saute onion in butter.
• When onion is translucent add to pot of veggies.
• Cool mixture for 15 minutes.
• Place mix into blender 2 cups at a time and puree until smooth.
• When all of mixture is pureed, add spices and blend.
• Simmer about 15 minutes.
• Blend in yogurt (or mayo) right before serving.
• Serve with toppings on the side (my kids will eat almost anything they can add toppings to!).

ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 400°F and line a cookie sheet with parchment paper. Set aside.
• Combine all vegetables, onion, and minced garlic in a large bowl.
• Add olive oil, kosher salt, rosemary, and ground pepper.
• Stir well until all vegetables are coated (I find that it's easiest to use my hands to toss the vegetables).
• Spread evenly over prepared cookie sheet.
• Bake on 400°F for 40-50 minutes, turning the vegetables with a spatula halfway through cooking.
• Vegetables are finished roasting once they are tender when pierced with a fork.

TURNIP AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
• Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.

SWEET POTATO BISQUE

Steps:

• In a large soup pot, combine the onion, celery, carrot, sweet potatoes, broth, curry powder, thyme, pepper, cayenne and white wine.
• Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the sweet potatoes are soft.
• With a slotted spoon, remove about 1 1/2 cups of the vegetables and set aside.
• Puree the remaining soup with a hand blender (or food processor) until smooth.
• Return the vegetables to the pot.
• Stir in the and coconut milk and milk, and heat through.

SWEET POTATO CARROT CRISP

Steps:

• Preheat oven to 350°. Place sweet potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 10-20 minutes. Drain; transfer to a blender or food processor. Working in batches, pulse with next six ingredients until smooth. Pour into a greased 2-1/2-qt. baking dish., Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.