Carrot, Squash, and Bean Bisque
A creamy, filling bisque made with roasted butternut squash, carrots, and garbanzo beans. This hearty dish is packed with flavor and protein, making it perfect as a complete meal.
Equipment
- large saucepan
- Measuring spoons and cups
- Knife and cutting board
- Immersion or countertop blender
Ingredients
- 1 tablespoon 15 ml peanut oil
- 2 cloves garlic grated
- 1 1/3 cups 144 g grated carrot (about 2 large carrots)
- 3 cups 705 ml water
- 3 pounds 1.4 kg butternut squash, roasted and cubed (see page 83 for roasting instructions)
- 2 tablespoons 30 ml mirin or white wine
- 2 tablespoons 42 g white miso
- 2 tablespoons 30 ml tamari
- 1 tablespoon 15 ml seasoned rice vinegar
- 1 tablespoon 15 ml toasted sesame oil
- 1 tablespoon 6 g grated gingerroot
- 1 cup 164 g cooked garbanzo beans, drained and rinsed
Instructions
- In a large saucepan, heat the peanut oil over medium-high heat.
- Add the grated garlic and carrots, cooking for 2 to 3 minutes or until the garlic is fragrant.
- Stir often.
- Stir in the water and roasted butternut squash cubes.
- Bring the mixture to a boil.
- Lower the heat to medium and cook uncovered for 5 minutes.
- In a small bowl, whisk together the mirin, white miso, tamari, rice vinegar, toasted sesame oil, and grated ginger.
- Lower the heat to a simmer and stir in the mirin mixture, followed by the cooked garbanzo beans.
- Cover with a lid and simmer for 15 minutes.
- Using an immersion or countertop blender, purée the soup until smooth.
- Serve hot, garnished with optional kale chips (page 111).
Notes & Wine Advice
Serving Tip:
Serve with a side of Kale Chips (see page 111) for added crunch and flavor.Wine Advice:
Pair with a light Pinot Noir or a Chardonnay to complement the rich and creamy texture of the bisque.Nutrition values
Calories: 250 kcal | koolhydraten: 45 g | Eiwitten: 8 g | Vet: 8 g | Suiker: 9 g