https://www.copymethat.com/r/o7fNESwvs/roasted-root-vegi-bisque/
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CQeOFgV
o7fNESwvs
2024-03-29 01:17:58
Roasted Root Vegi Bisque
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Ingredients
- mixed root vegis (no beets, they overwhelm it)
- garlic (leave the skin on the cloves)
- onions
- a few hot peppers, seeded
- vegi stock
- coconut milk or creamed coconut (about ⅓ of a 141 gram box of creamed coconut for each cup of stock or water)
- olive oil
Steps
- Cut vegis in large chunks and toss with olive oil
- line a couple of cookie sheets/jelly roll pans with foil
- put carrots, peppers, garlic and any smaller pieces on one sheet and the bigger pieces on the other sheet
- roast at 350F/175C for about 15 to 20 minutes
- check on the vegis and take out the smaller piece tray and remove any vegis that are done, flip any that aren't done
- vegis are done when they have softened a bit and have some very dark bits
- flip the vegis on the other tray and continue roasting another 10 to 20 minutes
- take the skins off the garlic cloves
- put everything in a pot and almost cover with vegi stock or water and coconut milk, or vegi stock and grate some creamed coconut into the pot
- bring to a boil and then simmer for 10 minutes
- puree with immersion blender or blender (be careful of hot spattering soup)
- add more liquid if it is too thick
- season with salt
Notes
- Since hot peppers vary in strength, even the same kind, add one at a time and taste to make sure the soup is hot enough, but not too hot for your taste.