Roasted Root Vegetable Bisque

Hello, hello!

We are back from our mini trip to the Bay Area and it feels good to be home...for two days...before we leave for our vacation! I'm SO excited and after months of talking about it, I can't believer it's finally here! I'm definitely going to be busy busy these next two days wrapping up work before I head out, but I hope I'm sure everything will get done.

Anyway, we were out in the East Bay area this week because Cameron had a work meeting to go to, and I decided to tag along. I was pretty busy with my own work so I didn't have a ton of time to explore, but it was still a nice time. If you've been following me on Instagram, you know we definitely took advantage of being back around restaurants/suburban conveniences for a few days! On one hand it was so nice to be back in "civilization" and on the other, I forget how annoying it is to deal with congestion, traffic, and the temptation of having so many restaurants/stores around all the time! Ah well. One of the fun parts about our visit is that we were able to meet up with one of our good friends from college for dinner in downtown San Francisco Tuesday night. He's lives in Michigan but happened to be out in SF for work so it was fun to catch up and watch the election results together!

{Eating dinner at Fly Bar}

{Neil and Cam}

{Viewing party at Rye where they had a whole menu of special election themed drinks!}

As fun as it was to have a little change of pace this week, it feels so nice to be back home in Tahoe. It's supposed to snow later today and be pretty chilly the next few days (as in there is a low of 5 degrees at our house tomorrow night...brrrr!!) so I thought it would be the perfect time to share a hearty soup recipe that we enjoyed recently.

Roasted root vegetable bisque is a recipe that was recently posted on my favorite food blog, Eat Live Run, and I knew I had to try it out. While I'm a huge fan of butternut squash soup in the fall/winter months, this hearty bisque is a nice alternative to mix things up. It includes some veggies we eat all the time like sweet potatoes, along with some that I never buy/don't really know what to do with like rutabagas and parsnips. The result is rich, flavorful, and perfect for a cold day. 

Roasted Root Vegetable Bisque

Recipe Source: Eat Live Run

serves 4-6

Print this Recipe!

 Ingredients:

1 large sweet potato, peeled and chopped into 1″ dice

1 parsnip, peeled and diced

1 rutabaga, peeled and chopped into 1″ dice

2 carrots, peeled and diced

1 poblano chili, seeded and chopped into 1″ strips

1 cup coconut milk

1 quart (4 cups) vegetable stock

1 1/2 tsp salt

1/4 tsp fresh minced rosemary

1/4 tsp cayenne pepper

1 tbsp pure maple syrup

1 tsp fresh minced thyme

 Directions:

Preheat oven to 400 degrees.

Place a piece of tin foil on two cookie sheets and generously spray each with cooking spray. On one cookie sheet, place the diced carrots, parsnips and poblano chile. On the other cookie sheet, place the sweet potato and rutabaga.

Place both cookie sheets in the oven and roast veggies until tender — about 35 minutes. The sheet with the carrots may be done first; be sure to check periodically.

When all veggies have finished roasting, remove from oven and very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup, cayenne pepper and salt. Place the top tight on the blender and process soup until very, very smooth and velvety. If you don’t have a good blender, try either an immersion blender or a food processor. If you have a Vita-Mix, use it for this recipe!

When the soup is smooth, serve immediately or pour into a large pot and re-heat on the stove briefly. Season with additional salt to taste.

Time:

~45 minutes

Make a batch today! Xoxo