Roasted Sweet Potato and Red Pepper Corn Bisque.
This creamy, spiced winter hardy soup can serve 6 as a main course. It is packed full of flavor notes, very filling when served with a buttermilk biscuit. Serve on a cold day when you need a comfy, replenishing boost of “feel good”. Let us know how you like it in the comments.
Roasted Sweet Potato and Red Pepper Corn Bisque
- 4 tbsp Extra Virgin Olive Oil Divided in 2 tbsp portions
- 2 lbs Sweet Potatoes peeled and diced Cut into 1 inch cubes
- 4 Sweet Red Peppers Ribs out
- Salt and Pepper to taste
- 3 tbsp Butter
- 2 Medium white onion diced
- 2 stalks Celery diced
- 1 Extra Large Carrot peeled and diced
- 2 cloves Garlic crushed
- 3 heaping tbsp Corieander Finely chopped, stems included
- 1/2 tsp Ground cumin
- 1/2 tsp Ground Cinnamon
- 4 cups Vegetable Broth
- 1 14 oz can Coconut Milk
- 3 cups Fresh or Frozen Corn
Roast the vegetables.
Preheat oven to 375 Farenheit (190 Celsius)
Cover 2 baking pans with aluminum foil.
Pour 2 tbsp of Olive Oil into a large bowl. Toss the Sweet Potatoes and Red Peppers.
Season with Salt and Pepper.
Transfer Potatoes and Red Pepper onto separate baking trays and bake for 40 minutes
Remove from oven.
Assembly of the soup.
Heat the remaining 2 tbsp of Olive oil in a large pot at medium heat. Add the butter, stir, add onion celery and carrots and cook for 5 minutes.
Add Garlic, Coriander, Cumin and cinnamon and stir in.
Add Vegetable Broth and Coconut milk and bring to a boil.
Add Sweet Potatoes, Red Peppers and Corn.
Cook for 15 minutes.
Puree half with hand blender and return to pot for serving.
Serve garnished with fresh Chives or Coriander.
You can substitute the Vegetable broth with Chicken broth.
Serve with a Red Wine. We suggest Jost’s Great Big Red.