SWEET POTATO CARROT BISQUE RECIPE
- Wash and dice carrots and place in covered pot of simmering salted water (just covering the veggies)
- Peel and dice the sweet potato and add to carrots
- Boil until veggies are soft (10-15 min)
- Once soft, take off the heat and drain (keep left over liquid)
- Let the veggies cool
- Simmer 3/4 cup coconut milk on low heat
- Add diced shallots, cracked pepper and sea salt
- Toast cardamom seeds in oven
- Crush cardamom seeds and add to the coconut milk mixture
- Put cooled veggies in a blender
- Add 1/4 cup coconut milk and 1/4 cup water water and blend into a puree
- Sieve the heated cardamom-coconut milk and return to low heat
- Add the blended puree, stir and warm
- Add pinch of Paprika on top
- Serve warm and enjoy!
Ingredients:
- 1 sweet potato
- 3 carrots
- 1/2 a shallot
- cracked pepper to taste
- sea salt to taste
- 1/2 teaspoon crushed cardamom
- 1/4 cup water
- 1 cup coconut milk
- Pinch of paprika
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