Covid-Curve-Countering Carrot & Ginger Bisque




Sometimes  you just can’t beat a simple, delicious bowl of soup and a large piece crusty bread on a chilly winter night. Especially if you’ve been home roasting and feasting more than usual in these peculiar times. If the belt is tightening, it may be time for more soup and less fatty fare!  You can’t go wrong with any of the healthy and tasty recipes in the new Dru Melton and Jamie Taerbaum book, The Ultimate Soup Cookbook (Murdoch Books).

Try this delish Roasted Carrot and Ginger Bisque for starters! It’s a vegan fave and is gluten free, as well.

Serves 4
Prep time:10 minutes
Cook time: 35 minutes

Roasting the vegetables brings out the natural sugars while the ginger adds a touch of heat for a nice flavor twist. This soup is versatile enough to stand as an entrée or a lunch, and is easy to make.


1 lb carrots, cut into chunks
1 large sweet potato, peeled and quartered
1 medium onion, quartered
1 clove garlic, smashed
32 oz vegetable stock
1 tbsp grated fresh ginger
1 tbsp olive oil
1 bay leaf
½ tsp salt
½ tsp granulated sugar
¼ tsp white pepper


Preheat the oven to 400 degrees. Toss the carrots, sweet potato and onion with the salt and the sugar in the olive oil and turn out onto a foil lined baking sheet. Roast uncovered in the oven for 20 minutes or until caramelized. Remove from the oven and add the vegetables and vegetable stock to a large pot set over medium heat. Add the ginger, garlic and white pepper and bring the soup to a simmer. Once a simmer is reached turn the heat to low and cook for 10 minutes until the flavors marry. Remove from the heat and pulse with an immersion blender to desired consistency. Taste the soup and adjust seasonings as necessary with salt and pepper. Garnish with fresh parsley.



Images and text from The Ultimate Soup Cookbook by Dru Melton and Jamie Taerbaum, photography by Bill Bettencourt. Quarry Books RRP $29.99.