Ginger Carrot & Sweet Potato Bisque {The Recipe ReDux}

Ginger Carrot & Sweet Potato Bisque | TeaspoonofSpice.com

“Orange You Glad It’s Fall?” is this month’s theme for The Recipe ReDux and here’s my bah-humbug thought:

Not exactly.

You see, I’m a summer girl through and through – lover of sun, vacation, the beach, longer days, outside eats and yes, even the heat. When fall arrives, this is what I’m thinking about: the back to school harried pace, a long winter ahead, lots of layers and cold, cold, cold (I swear I will move South someday.)

However, over the decades, I have learned to appreciate the gems of the season and cooking with pumpkin, butternut squash and other seasonal veggies keeps me happier during the change of season.

Ginger Carrot & Sweet Potato Bisque | TeaspoonofSpice.com

So, when these carrot beauties showed in my CSA share a few weeks ago, I knew it was time to make soup. Now, I realize this isn’t the most original of recipes but sticking to basics is best. I also realize that carrots are more of a late summer veggie, but clearly they are still being grown in my neck of the woods (Southeastern Pennsylvania) this time of year. I also threw in a roasted sweet potato, which added another dimension of flavor (while staying with the orange theme.)

There are so many different variations you could do with this – since ginger goes really well with just about any root veggie, you could swap in butternut squash, parsnips, turnips, rutabagas, pumpkin, beets or a combo of any of these. Chinese five spice powder (a mix of star anise, cinnamon, cloves, fennel and Sichuan pepper) or fresh thyme would also be a nice way to spice things up. Coconut milk or silken tofu could certainly be used to make it vegan.

Ginger Carrot & Sweet Potato Bisque | TeaspoonofSpice.com

Ginger Carrot & Sweet Potato Bisque

Ingredients

  • 1 medium sweet potato
  • 1 tablespoon olive oil
  • 2 pounds carrots, peeled and chopped
  • 1 large onion, chopped
  • 1/2-inch piece fresh ginger, peeled and finely diced
  • 4 1/2 cups vegetable broth
  • 3 tablespoons half-n-half
  • Fresh mint leaves, optional

Directions

  1. In 350 degree oven, bake sweet potato (wrapped in foil.) Remove from oven, cool and mash. Set aside.
  2. In a stockpot, heat olive oil over medium heat. Add carrots, onion and ginger. Saute for 10 minutes or until carrots start to soften.
  3. Add vegetable broth and bring to a boil. Reduce to a simmer, add mashed sweet potato and cook for 25 - 30 minutes.
  4. Puree with immersion blender or food processor. Return to pot and add in half-n-half.
  5. Heat another 5 minutes before serving. Serve with mint leaves as garnish, if desired.
http://teaspooncomm.com/teaspoonofspice/2012/10/gingercarrot-sweet-potato-ginger-bisque-the-recipe-redux/

I’ll be looking to my fellow ReDux-ers below with their inspiring orange recipes to keep my spirits up during this change in season!

What’s your favorite orange food in the fall? What’s your favorite season?


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Comments

  1. love the texture you showed in these photos, even with a creamy soup.. #talented
    Kristina @ Love & Zest recently posted..Jalapeño MacMy Profile

    • You are sweet – so great to meet you at FNCE! And I just made your GF Crispy Cauliflower again the other night – the only way I’ll eat cauliflower currently :)

  2. Finally … the big reveal. Still dwelling about my Tweet faux pas! Anyway, glad we can all share our recipes with each other. Your photo is gorgeous (iPhone?) and I love the recipe. So simple and so, so nutritious! Thanks for another great Recipe Redux. We plan to feature this month’s Orange Food theme and a few of the recipes on our podcast this coming week :)

    • Fun – a Meal Makeover Moms’ Orange Food Podcast – love it :) Yes, good old iPhone and an overcast day – the perfect natural light for my amateur shooting!

  3. Yes, your pictures are amazing and really wet the appetite!
    Never thought of blending sweet potato and carrot in a soup? Why not? ! Fantastic idea.
    Definitely going to try this one!

  4. Carrot and ginger is one of my favorites for fresh juices, I bet this soup would be great to ward of the chilly weather! Beautiful photo. :)
    Jennifer@The Foodery recently posted..Orange You Glad it’s Fall? Pumpkin Muffins, Pumpkin RisottoMy Profile

  5. Looks beautiful — always love your photos. So many great orange foods this month, lots of soups to choose from. Carrot ginger is one of my favorites!
    Danielle Omar – Food Confidence RD recently posted..{recipe redux} Roasted Butternut Squash with Lentils and WalnutsMy Profile

  6. My two favorites! AND your photos are beautiful! Your daughter is too cute.

  7. I love the idea of interchanging for whatever root veggies I have on hand. I might also try a dab of Greek yogurt so I don’t have to buy cream. Thanks!
    TastefullyJulie recently posted..{Recipe Redux} Wild Rice with Roasted Butternut SquashMy Profile

  8. I absolutely LOVE the addition of ginger to this creamy, beta-carotene rich soup!
    And since you’re considering moving South, may I persuade you into considering Austin, Texas sound? ;) It’s perfect for solar-powered people like you and I! However, the grass always seems greener on the other side, doesn’t it? I miss the cold weather.
    Min recently posted..Sweet Potato Stuffed Crust PizzaMy Profile

  9. Gorgeous orange soup-well done!! I’m thinking I might even be able to convince my kids to try this one! . If you ever decide to move, San Diego’s a pretty nice place to live :-)
    EA-The Spicy RD recently posted..Weekly Meal Plan & My Happy Things: Doing the Kind Thing & More!My Profile

  10. What a great orange soup! It is easy on the eyes that is for sure. I will give it a try and let you know how it goes! Thanks for such a great post!

  11. We love ginger carrots in our house! To pair it with the sweet potato is so smart.

  12. Katy @ Healthy Aperture says:

    There are a lot of soup possibilities but no two are the same! Creativity abounds!

  13. This soup looks mighty tasty! I am obsessed with soups. I could eat them no matter what time of year it is :) I love the idea of adding sweet potato in this soup. I usually make it with just onions, carrots, & ginger, but I’m definitely going to add sweet potato next time.
    I love spring, summer, & fall. I’m a warm weather lover, which is one of the main reasons I love living in New Orleans.
    Meme @ Living Well Kitchen recently posted..fried goat cheese and roasted beet saladMy Profile

  14. Deanna,
    I just love your food photos – and the one of your daughter is cute too! You do such a great job!! Love how simple and versatile your soup is to prepare – definitely trying it since we harvested buckets of carrots from the garden a month ago and they are awaiting their turn in a nice bowl of warm soup.
    Jen Haugen recently posted..Top Your Own Squash Bar (Recipe Redux)My Profile

  15. Looks delicious! And your photos are beautiful!

  16. Gorgeous photos! I don’t know what I am more inspired by with these competitions- the recipes or the photography! Everyone does such a wonderful job!

  17. Thanks Alex – I always love your ReDux contributions!
    Deanna recently posted..Popcorn Recipe RoundupMy Profile

  18. Deanna, this sounds great! I have both sweet potatoes & butternut squash I need to use. We love ginger in this house so I think this is one we have to try!

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  1. [...] Carrot & Sweet Potato Ginger Bisque {The Recipe ReDux) “Orange You Glad It’s Fall?” is this month’s theme for The Recipe ReDux and here’s my bah-humbug thought: Not exactly. You see, I’m a sum… [...]

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