Our CSA is winding down. We have been a subscriber with Wimer’s Organics for the past 2 years, and the owner sends out a weekly email detailing what we are getting, what’s going on at their farm, a recipe or two, and some hard-earned wisdom about life. I can tell they are good people-I’d like to see their land some day.
But in the meantime, there are lots of veggies to use up in the fridge before we leave for our extended Thanksgiving in Richmond (!). Joe and I are such soup people-we could eat it every day. Since I have been diagnosed with UC, I have eaten it just about every day. Miso soup with rice noodles, vegetable broth with diced carrots and rice-something easy on the digestion. I’ve been getting a little bored of those two and decided to whip up something a bit heartier using some seasonal favorites from our CSA-sweet potato, carrot, and fennel. I hope it warms you and comforts you as much as it did us. Here’s to a first nourishing, healthy, and (most importantly) yummy recipe.
Sweet Potato, Fennel, and Carrot Bisque
2 Tbsp olive oil
3 cloves garlic, minced
1 Tbsp minced ginger
2 cups diced onion (about 1 medium onion)
5 cups chopped sweet potato (about 2 medium sweet potatoes)
3 cups chopped carrot (about 3-4 carrots)
1 fennel head, chopped
5 cups vegetable broth
1 cup coconut milk
1 1/2 tsp salt or to taste
1/2 tsp cumin
black pepper, to taste
In a soup pot, heat the olive oil over medium. Add the ginger, garlic, and onion, and saute for 10 minutes, stirring occasionally. Add the sweet potato, carrot, fennel, and vegetable broth and bring to a boil. Lower heat to medium high and cook for 20 minutes, uncovered, until the veggies are tender. Remove from heat and blend in a high-speed blender. You will likely have to do this in batches.
Return the soup to the soup pot and add the coconut milk, salt, cumin, and pepper. Cook for another 5 minutes over medium heat, or longer if you would like a thicker consistency. Serve warm with crusty bread.