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
Ingredients
- 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
Instructions
Roast the vegetables.
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Preheat oven to 375 Farenheit (190 Celsius)
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Cover 2 baking pans with aluminum foil.
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Pour 2 tbsp of Olive Oil into a large bowl. Toss the Sweet Potatoes and Red Peppers.
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Season with Salt and Pepper.
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Transfer Potatoes and Red Pepper onto separate baking trays and bake for 40 minutes
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Remove from oven.
Assembly of the soup.
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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.
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Add Garlic, Coriander, Cumin and cinnamon and stir in.
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Add Vegetable Broth and Coconut milk and bring to a boil.
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Add Sweet Potatoes, Red Peppers and Corn.
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Cook for 15 minutes.
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Puree half with hand blender and return to pot for serving.
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Serve garnished with fresh Chives or Coriander.
Recipe Notes
You can substitute the Vegetable broth with Chicken broth.
Serve with a Red Wine. We suggest Jost’s Great Big Red.