Description

This is the Vegan version of my Sweet Potato and Carrot Bisque. The nutmeg, cumin and ginger make this bisque sweet/savory and for me is Autumn in a bowl.

Ingredients

1-3 tablespoon olive oil 2½ to 3 lbs. Sweet potato, peeled and cut into cubes 1-1½ lbs or apprositly 2 large carrots, peeled and sliced 1 medium onion, diced 1 large or 2 small garlic cloves chipped ½ teaspoon cumin ½ teaspoon powdered ginger ½ teaspoon powdered nutmeg Salt & Pepper to taste (I use approximately 1 teaspoons and a few pinches salt in total and 1 teaspoon of pepper) 2-4 cups vegetable stock (Use use enough stock to cover potatoes/carrots to cook and increase stock till desired consistency while blending) 14 ounce can of full fat coconut milk ⅓ cup coconut cream (Optional)

Instructions

Over medium heat coat the bottom of a large pot with olive oil, add the chopped onions with a pinch of salt and saute until lightly browned and softened (About 5-10 minutes). Add sweet potatoes and carrots, stirring to coat with the olive oil (Drizzle additional olive oil if needed to coat). Continue to saute over medium heat, stirring often for 10 minutes (Edges of potatoes and carrots will begin to brown lightly). Add enough vegetable stock to cover potatoes and carrots, then add the 14 ounces of coconut milk and bring to a boil, reduce heat to medium low, cover and leave to simmer till potatoes and carrots are fork tender (about 20-30 minutes). Add coconut cream (optional)) then using an immersion blender/stand blender/food processor or by hand blend to desired consistency, adding additional vegetable stock as needed. I use about 3-3 ¾ cups in total to reach the consistency we like. Taste for seasoning and adjust salt/pepper as well as for cumin, ginger and nutmeg as desired. Bring back to temp and serve,

Serves

4 - 9

Additional Comments

I use full fat coconut milk and a small amount of coconut cream to mimic the dairy that is used in my non vegan version.

Sweet Potato and Carrot Bisque