Best 12 Carrot Turnip Sweet Potato Bisque Recipes

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Carrot, turnip, and sweet potato bisque is a delectable and creamy soup that combines the natural sweetness of vegetables with a rich and flavorful broth. Its vibrant color and velvety texture make it a delightful dish that is perfect for cozy evenings or special occasions. With its blend of earthy and sweet flavors, this bisque offers a unique culinary experience that is both comforting and satisfying.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO CARROT BISQUE



Sweet Potato Carrot Bisque image

Make and share this Sweet Potato Carrot Bisque recipe from Food.com.

Provided by Mrs. Mike F

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon butter
1/3 cup chopped onion
32 ounces chicken broth
2 cups chopped carrots
1 large sweet potato (peel and chop)
1 teaspoon sugar
1/2 teaspoon curry
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup plain yogurt (or Mayo if you want non-dairy)
French-fried onions (like used in the traditional green bean casserole)
craisins
chow mein noodles
dried banana pieces (chop)
roasted peanuts
flaked coconut

Steps:

  • Put both carrots and sweet potato into large kettle with the chicken broth and simmer until the veggies are tender (20 minutes or so), adding water if needed to keep veggies covered.
  • Saute onion in butter.
  • When onion is translucent add to pot of veggies.
  • Cool mixture for 15 minutes.
  • Place mix into blender 2 cups at a time and puree until smooth.
  • When all of mixture is pureed, add spices and blend.
  • Simmer about 15 minutes.
  • Blend in yogurt (or mayo) right before serving.
  • Serve with toppings on the side (my kids will eat almost anything they can add toppings to!).

Nutrition Facts : Calories 148.6, Fat 5.5, SaturatedFat 2.9, Cholesterol 11.6, Sodium 994.2, Carbohydrate 17.6, Fiber 3.1, Sugar 8.2, Protein 7.3

BAKED SWEET POTATO AND CARROT GRATIN



Baked Sweet Potato and Carrot Gratin image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 13

1/2 cup extra-virgin olive oil
2 medium Spanish onions, sliced
20 ounces baby spinach
2 2/3 cups cream cheese (21 ounces), cut into small cubes
1 1/3 cups vegetable stock
1 cup full-fat yogurt
Zest of 2 oranges
Kosher salt and freshly cracked black pepper
2 sprigs fresh sage, minced
4 large sweet potatoes, peeled and sliced 1/8-inch thick
4 large carrots, sliced on the bias 1/8-inch thick
1 1/2 cups toasted breadcrumbs
1 cup pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large pan, heat 3 tablespoons of the olive oil over medium-high heat until hot. Add the onion and saute until translucent and tender, 3 to 5 minutes. In stages, add the spinach and cook until all of the spinach is incorporated and cooked through. Set aside.
  • In a saucepot over medium-high heat, combine the cream cheese and vegetable stock, whisking to form a smooth mixture. Bring to a simmer, lower the heat to medium and simmer for 3 to 5 minutes. Add the yogurt and orange zest and whisk until incorporated, then remove from the heat. Add the spinach to the cream cheese mixture. Season with salt and pepper and fold together.
  • Coat the inside of a 9-by-13-inch baking dish with the remaining olive oil. Place a thin layer of the spinach mixture on the bottom of the dish and sprinkle with a third of the sage. Place a layer of sweet potatoes on top of the spinach and season with salt and pepper. Top with a single layer of carrots, then a layer of the spinach mixture and some sage. Repeat the steps once more, finishing with a layer of the spinach mixture on top, followed by a sprinkle of sage.
  • Cover the dish with aluminum foil and bake until the potatoes and carrots are tender, 1 hour and 20 minutes. Remove the foil, coat with the breadcrumbs and continue to bake until the breadcrumbs are golden brown, an additional 10 minutes. Let stand for 15 minutes before serving. When ready to serve, top with the pomegranate seeds.

SWEET POTATO BISQUE



Sweet Potato Bisque image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
3 cloves garlic, finely chopped
1 Vidalia onion, finely chopped
1/2-inch knob ginger, peeled and finely chopped
Kosher salt and freshly ground black pepper
1 chipotle pepper, canned in adobo sauce
4 cups chicken broth
1 1/4 cups apple cider
2 large sweet potatoes, peeled and cubed (about 2 pounds)
3/4 cup heavy whipping cream
Sour cream, for serving, optional

Steps:

  • Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
  • Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

CARROT, TURNIP, SWEET POTATO BISQUE



CARROT, TURNIP, SWEET POTATO BISQUE image

Categories     Soup/Stew     Potato     Thanksgiving     Vegetarian     Wheat/Gluten-Free

Yield 8 bowls

Number Of Ingredients 14

2-3 shallots, minced
1 large onion
4 T butter (2 T olive oil for sauteing and 1/3 cup cream for base)
5 carrots
3 turnips
1 white sweet potato
1 red sweet potato
3-4 cups vegan, no salt bouillon
handful fresh, chopped parsley
1 T thyme
2 bay leaves
pinch of nutmeg
pinch of sage
sea salt and fresh ground pepper, to taste

Steps:

  • Peel and dice onions, shallots, potatoes, turnips, carrots. Saute in butter (or olive oil). Add thyme, sage, nutmeg, salt, and pepper. Add fresh parsely. Add stock and cream as necessary. Food process mixture to bisque. Simmer for 30 minutes (or longer for more robust flavor).

SWEET POTATO & CARROT CASSEROLE



Sweet Potato & Carrot Casserole image

This tangy and sweet casserole is full of flavor. We've served it at many celebrations over the years and it's always been a big hit! -Gloria Mezikofsky, Wakefield, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 6

1/2 cup golden raisins
3-1/2 pounds medium sweet potatoes (about 6 potatoes)
4 large carrots, cut into 1-1/2-inch pieces
1/4 cup butter
1-1/2 cups packed brown sugar
1/3 cup orange juice

Steps:

  • Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes. , Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain., Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down., Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables., Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.

Nutrition Facts : Calories 307 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 67g carbohydrate (45g sugars, Fiber 5g fiber), Protein 3g protein.

SEAN'S MOMMY'S ROASTED ROOT VEGETABLES



Sean's Mommy's Roasted Root Vegetables image

I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.

Provided by Sean's Mommy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 10

Number Of Ingredients 8

1 butternut squash - peeled, seeded and cut into 1-inch dice
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
3 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch dice
¼ cup extra virgin olive oil
kosher salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
  • Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g

TURNIP AND SWEET POTATO GRATIN



Turnip and Sweet Potato Gratin image

This warming potato gratin, a great addition to the holiday table, is so simple that you'll want to make it all year long.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 8

1 1/2 pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds
Coarse salt and ground pepper
1/4 cup all-purpose flour
1 pound sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
2 tablespoons unsalted butter, cut into pieces
3/4 cup low-sodium chicken or vegetable broth
1/4 cup dry white wine, such as Sauvignon Blanc
1 cup grated Gruyere cheese (4 ounces)

Steps:

  • Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
  • Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g

SWEET POTATO, PARSNIP AND TURNIP BISQUE



Sweet Potato, Parsnip and Turnip Bisque image

This was an accidental creation that turned out to be quite delicious. My husband says all the flavors combined remind him of butternut squash.

Provided by Heirloom

Categories     Yam/Sweet Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large sweet potato, peeled and cubed
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 (32 ounce) container chicken stock
1 cup heavy cream
2 teaspoons extra virgin olive oil
sour cream
flat leaf parsley, chopped

Steps:

  • In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
  • Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
  • Add the chicken stock and bring to a boil.
  • Boil uncovered for 15 minutes or until vegetables are tender.
  • Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
  • Slowly add the heavy cream into the puree.
  • Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.

MASHED CARROTS AND TURNIPS



Mashed Carrots and Turnips image

This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 6

2 pounds carrots, peeled and sliced
2 medium turnips, peeled and diced
1/2 cup butter, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

Steps:

  • Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.

Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.

ROOT VEGETABLE TAGINE WITH SWEET POTATOES, CARROTS, TURNIPS, AND SPICE-ROASTED CHICKPEAS



Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas image

Provided by Molly Stevens

Categories     Roast     Low Fat     Low Cal     High Fiber     Dinner     Chickpea     Root Vegetable     Carrot     Turnip     Sweet Potato/Yam     Healthy     Low Cholesterol     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 24

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1/2 teaspoon dried crushed red pepper
1/4 teaspoon turmeric
4 1/2 teaspoons coarse kosher salt, divided
1/2 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
3 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/4 cups 1/2-inch cubes peeled carrots
1 celery stalk, chopped
4 cups water
1 1/4 pounds red-skinned sweet potatoes
(yams), peeled, cut into 1-inch cubes
1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
3/4 cup brine-cured green olives, pitted, coarsely chopped
1/4 cup sun-dried tomatoes (about 1 ounce; not oil-packed), thinly sliced
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh cilantro
1 teaspoon dried mint
1 10-ounce box plain couscous (cooked according to package directions)
Spice-Roasted Chickpeas

Steps:

  • Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.
  • Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD: Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.
  • Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.
  • Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)



Trio of Mashed Roots (Parsnip, Turnip and Carrot) image

This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.

Provided by Wendy

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 6

Number Of Ingredients 8

6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips, peeled and chopped
½ cup butter
½ cup heavy whipping cream
¼ teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
  • Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g

TURNIP BISQUE



Turnip Bisque image

Provided by Molly O'Neill

Categories     soups and stews, appetizer, side dish

Time 40m

Yield Four servings

Number Of Ingredients 8

1 teaspoon olive oil
4 medium turnips, peeled and cut into 1-inch pieces
1 small baking potato, peeled and cut into 1-inch pieces
2 1/2 cups chicken broth, homemade or low-sodium canned
1 1/4 teaspoons salt
Freshly ground pepper to taste
3 tablespoons milk
1 teaspoon fresh thyme leaves

Steps:

  • Preheat the oven to 400 degrees. Brush a baking sheet very lightly with oil. Using a vegetable peeler, make long, very thin strips from 1 of the turnips. Place the strips on the baking sheet and bake until crisp and partly browned, about 6 minutes. Set aside.
  • Cut the remaining turnips and potato into 1-inch pieces and place in a medium-size saucepan with 2 cups of the chicken broth. Bring to a boil over medium-high heat. Reduce to a simmer. Cook until the vegetables are tender, about 15 minutes. Drain, reserving the liquid.
  • Place the vegetables and 1/4 cup of the broth in a food processor and puree until smooth. Add the remaining broth, the salt and pepper to taste. Puree until smooth. Divide among 4 soup bowls. Drizzle the milk in a circle over the soup. In the center of each circle, sprinkle turnip crisps and thyme leaves. Serve immediately.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 763 milligrams, Sugar 8 grams

Tips

- Choose fresh, high-quality vegetables for the best flavor. - Peel and dice the vegetables evenly so they cook evenly. - Use a flavorful vegetable broth or stock for the base of the soup. - Add spices and herbs to taste. Common additions include garlic, onion, celery, salt, pepper, and thyme. - Simmer the soup for at least 30 minutes to allow the flavors to meld. - Use an immersion blender or food processor to puree the soup until smooth. - Garnish the soup with fresh herbs, croutons, or a dollop of sour cream before serving.

Conclusion

Carrot, turnip, and sweet potato bisque is a delicious, healthy, and easy-to-make soup that is perfect for a cold day. It is packed with nutrients and flavor, and it can be easily customized to suit your taste. Whether you are a beginner or an experienced cook, this soup is sure to be a hit. So next time you are looking for a warm and comforting meal, give this carrot, turnip, and sweet potato bisque a try. You won't be disappointed.

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