Sunshine Bisque
Brighten up your table with the vibrant flavors of Sunshine Bisque, a creamy and comforting roasted vegetable soup that gets its name from its sunny color and uplifting taste. This delightful bisque combines the natural sweetness of roasted sweet potatoes and carrots with the zesty tang of fresh orange juice, creating a harmonious balance of flavors. Infused with aromatic spices like cumin and coriander, and finished with a luscious touch of heavy cream, this soup is as nourishing as it is indulgent. The addition of orange zest and fresh parsley as a garnish adds a fresh, citrusy note that enhances every comforting spoonful. Perfect for cozy dinners or as a stunning appetizer, Sunshine Bisque is a soul-warming dish ready in just about an hour, making it an easy yet impressive recipe to add to your repertoire.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 3 medium carrots
- 1 medium yellow onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup orange juice
- 0.5 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 whole zest of an orange
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes and carrots into roughly 1-inch cubes. Peel and quarter the onion.
Place the sweet potatoes, carrots, onion, and unpeeled garlic cloves on the prepared baking sheet. Drizzle with olive oil and toss to coat. Spread them out into an even layer.
Roast the vegetables for 25-30 minutes, or until they are soft and slightly caramelized. Remove from the oven and let cool slightly.
Once cooled, squeeze the roasted garlic cloves out of their skins and discard the peels.
In a large pot, combine the roasted vegetables, vegetable broth, ground cumin, ground coriander, salt, and black pepper. Bring to a simmer over medium heat.
Using an immersion blender, puree the mixture until smooth. Alternatively, carefully transfer the mixture to a blender and puree in batches, then return to the pot.
Stir in the orange juice and heavy cream. Simmer for an additional 5 minutes to blend the flavors. Taste and adjust the seasoning as needed.
Serve the bisque hot, garnished with fresh parsley and orange zest for a bright, zesty finish.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 31.0 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
