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Old 11-12-2013, 02:51 PM   #1
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Roasted Root Vegi Bisque

I just made this for lunch. I licked the ladle. I ate too much, it was that good.

mixed root vegis (no beets, they overwhelm it)
garlic (leave the skin on the cloves)
some onion
a few hot peppers, seeded

Cut vegis in large chunks
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 15-20 minutes
check on the vegis and take out the smaller piece tray if it is done
flip the vegis on the other tray and continue roasting another 10-20 minutes

The vegis should have some very dark bits

take the skins off the garlic cloves

put everything in a pot and almost cover with vegi stock and/or coconut milk (and water, if needed)

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

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Old 11-13-2013, 01:01 AM   #2
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This sounds good! Maybe I'll have to do this one with Sprout for a lunch.
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Old 11-13-2013, 01:24 AM   #3
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Sounds good. I am so in soup mode these days. Thanks for the recipe taxlady.
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Old 11-13-2013, 09:24 AM   #4
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I hope you guys enjoy it. I have always used both vegi stock and coconut milk. If I didn't have a can of coconut milk, I would grate some creamed coconut into the soup. The coconut milk seems to add a lovely, creaminess to the soup.
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Old 11-13-2013, 02:28 PM   #5
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It sure does, taxlady...the first time I made a butternut squash soup with coconut milk, I thought I was in heaven.
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Old 11-14-2013, 10:25 AM   #6
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Tax just saw your recipe it looks so tasty. I've been craving soup so thank you for one that will make me smile.
kades
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Old 11-15-2013, 12:31 AM   #7
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Quote:
Originally Posted by kadesma View Post
Tax just saw your recipe it looks so tasty. I've been craving soup so thank you for one that will make me smile.
kades
I hope you like it as much as I do.
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Old 03-17-2015, 05:08 PM   #8
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Quote:
Originally Posted by taxlady View Post
I just made this for lunch. I licked the ladle. I ate too much, it was that good.

mixed root vegis (no beets, they overwhelm it)
garlic (leave the skin on the cloves)
some onion
a few hot peppers, seeded

Cut vegis in large chunks
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 15-20 minutes
check on the vegis and take out the smaller piece tray if it is done
flip the vegis on the other tray and continue roasting another 10-20 minutes

The vegis should have some very dark bits

take the skins off the garlic cloves

put everything in a pot and almost cover with vegi stock and/or coconut milk (and water, if needed)

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
Thanks Taxi
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Old 03-17-2015, 06:02 PM   #9
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I have learned to be careful with the hot peppers. They burn easily, but a little char is okay. I only add one to the bisque to start with. They vary so much in heat that I only add more if the first doesn't make it as hot as I like. Until I figured that out, we had liquid fire a couple of times, using the same quantity of hot peppers as had been perfect on previous occasions.
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Old 03-17-2015, 06:23 PM   #10
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Looks delish!!
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Roasted Root Vegi Bisque I just made this for lunch. I licked the ladle. I ate too much, it was that good. mixed root vegis (no beets, they overwhelm it) garlic (leave the skin on the cloves) some onion a few hot peppers, seeded Cut vegis in large chunks 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 15-20 minutes check on the vegis and take out the smaller piece tray if it is done flip the vegis on the other tray and continue roasting another 10-20 minutes The vegis should have some very dark bits take the skins off the garlic cloves put everything in a pot and almost cover with vegi stock and/or coconut milk (and water, if needed) 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 3 stars 1 reviews
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