Root Vegetable Bisque

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This weekend the temperature really dropped in NYC and it feels like autumn. And whenever it gets cooler outside I always want soup. I've been trying to eat a lot more vegetables recently, had a few things in my refrigerator that I needed to use up, and since blended soups > chunky soups, I decided to throw everything in a pot and immersion-blend the hell out of it. It is delicious. 

The addition of garam masala and ginger in this recipe gives a hint of Indian flavor, but its quite subtle and really just adds warmth to the soup. If those aren't your thing, you could omit them or add other seasonings that you prefer.

Hint: do all of the chopping/prep work ahead of time and then you just add the veggies in stages and its easy as pie. 

Last thing: I didn't even wait until I finished my first bowl of this soup before I started this blog post. I am enjoying it that much.

INGREDIENTS

1 onion, chopped

2 leeks, white and light green parts only, thinly sliced

2 stalks celery, chopped

1 fennel bulb, core removed, chopped

1 bay leaf

1 or 2 sprigs of thyme

3 large carrots, chopped

1 parsnip, chopped

1-inch cube of ginger, peeled and minced

2 cloves garlic, minced

6 cups chicken or vegetable broth

1 large russet potato, peeled and chopped

1/2 of a sweet potato, peeled and chopped

a pinch or two of garam masala (an Indian spice mix)

Heat a large pot over medium heat with 2 tablespoons of olive oil. Add the onion, leeks, celery, fennel, thyme and bay leaf and salt and pepper- stir frequently vegetables are softened. Add the carrots and parsnip, and stir occasionally for a few minutes. Add the ginger and garlic and cook, stirring, until fragrant (a minute or two). Add the broth and bring to a boil. Throw in the chopped potatoes and cook until softened 10-20 minutes. Remove the sprigs of thyme and the bay leaf and season with garam masala. Use an immersion blender (or a stand blender, in batches) to blend the soup. Taste for salt and pepper and seasonings and then serve and enjoy!