Roasted Sweet Potato Corn Bisque
Roasted sweet potato and corn bisque—tender sweet potatoes and creamy corn in a comforting, nourishing soup perfect for cool weather.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christinacooks.com.
Cooking tools:
- Food processor
- Blender
- Oven
- Baking sheet
- Mixing bowl
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Colander
- Ladle
- Serving bowl
Ingredients
- 2 medium sweet potatoes, peeled, cut into 1-inch cubes
- 1 tablespoon avocado oil
- Sea salt
- Cracked black pepper
- 1, 12 ounce package frozen organic corn kernels, thawed
- 1 cup water
- 2 cloves fresh garlic, peeled, crushed, minced
- ½ red onion, diced
- 1 tablespoon tomato paste
- 4 cups spring or filtered water
- 1 bay leaf
- 1 teaspoon salt
- 1/3 cup yellow millet, rinsed well
- 2 tablespoons red lentils, rinsed well
- 2-3 sprigs fresh flatleaf parsley, minced
- 2-3 sprigs thyme, leaves removed, minced
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