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Roasted Root Vegi Bisque
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
  1. Cut vegis in large chunks and toss with olive oil
  2. line a couple of cookie sheets/jelly roll pans with foil
  3. put carrots, peppers, garlic and any smaller pieces on one sheet and the bigger pieces on the other sheet
  4. roast at 350F/175C for about 15 to 20 minutes
  5. check on the vegis and take out the smaller piece tray and remove any vegis that are done, flip any that aren't done
  6. vegis are done when they have softened a bit and have some very dark bits
  7. flip the vegis on the other tray and continue roasting another 10 to 20 minutes
  8. take the skins off the garlic cloves
  9. 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
  10. bring to a boil and then simmer for 10 minutes
  11. puree with immersion blender or blender (be careful of hot spattering soup)
  12. add more liquid if it is too thick
  13. 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.
 

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