Roasted Curry Vegetable Bisque

Name: Roasted Curry Vegetable Bisque Recipe
Prep time: 20 min
Cook time: 540 min
Total time: 560 min
Yield: 20
Ingredients: 2 tbsp Extra Virgin Olive Oil (depending on the size of your baking sheet); 3 cup cubes Butternut squash; 1 sweet potato peeled and cubed.; 2 cup chopped carrots raw; 1 large onions raw diced; 1 cup orange bell peppers; 3 tomato orange tomatoes (I used an heirloom variety); 1.5 tbsp curry powder; 1 tbsp garam masala; .5 tbsp turmeric ground; 3 tsp cumin ground; 3 tsp garlic salt; Ground black pepper to taste; 5 slices (1 dia) ginger root peeled; 4 cup vegetable broth; 1 can premium coconut milk; 1 tsp cloves ground; 1 tsp nutmeg ground; .5 tbsp cinnamon ground

Minutes to Prepare: 20
Minutes to Cook: 540

Number of Servings: 20

Ingredients

2 tbsp Extra Virgin Olive Oil (depending on the size of your baking sheet)3 cup, cubes Butternut squash 1 sweet potato, peeled and cubed.2 cup, chopped carrots, raw 1 large onions, raw, diced1 cup orange bell peppers3 tomato orange tomatoes (I used an heirloom variety)1.5 tbsp curry powder 1 tbsp garam masala.5 tbsp turmeric, ground 3 tsp cumin, ground3 tsp garlic saltGround black pepper to taste5 slices (1" dia) ginger root, peeled4 cup vegetable broth1 can premium coconut milk1 tsp cloves, ground 1 tsp nutmeg, ground .5 tbsp cinnamon, ground

Directions

Preheat oven to 350 degrees F. Cover a large baking sheet with foil, and brush with extra virgin olive oil. Spread the vegetables (squash, sweet potato, carrots, onions, bell peppers, and tomatoes) on the sheet and sprinkle evenly with the curry powder, garam masala, turmeric, cumin, garlic salt (or powder), and pepper. Roast until vegetables are soft and beginning to brown, roughly 40 minutes (depending on how crowded your sheet pan is). When vegetables are done, add the sliced ginger, broth, and roasted vegetables to a six quart slow cooker. Cook on low for 6-8 hours or overnight. When finished, let soup cool slightly and puree using an immersion blender or in small batches in a food processor. Add can of coconut milk, cloves, nutmeg, cinnamon, and stir. If necessary, bring back up to heat; otherwise serve immediately.

Serving Size: Makes 20 1-cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user SATYRANE86.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 56.3
Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 407.8 mg
Total Carbs: 9.2 g
Dietary Fiber: 2.2 g
Protein: 1.1 g

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