#TastyTuesday with Carrot and Sweet Potato #Bisque By Amanda Ripsam
Sweet Potato and carrot
1 large sweet potato
1lb baby carrots (I use a small bag of baby carrots)
½ cup unsweetened applesauce
¼ cup maple syrup
- Peel and chop sweet potato
- in a large stock pot, cover sweet potato pieces and carrots with water. Bring to a boil over high heat.
- Reduce heat and simmer for about 20-30 minutes, until very tender. Remove from heat and drain.
- Combine all ingredients and puree with an immersion blender or in a food processor or blender. The trick is to get it to the creamy texture of creamed soups or a smoothie.
(The recipe that I follow says that the maple syrup optional, but being Canadian it is not optional). I find that it really makes the soup sand out. I also like to eat it cold because it has the consistency of a smoothie. Also it is perfect for moms who want to make something new for their little ones.
How I came across the recipe.
I was diagnosed with a slow digestion disorder called gastroparesis over two years ago.
That is when I started to really dive into blogging, eating healthier and taking my health seriously.
I know how difficult it can be to figure out what and how to eat while living with gastroparesis. I even at one point took suggestion of baby foods from some friends in online support groups. I figured I could save the embarrassing grocery shopping trips and make much more of the foods I liked out of recipes that I find online and make them my own to fit my own needs.
I made this soup and everyone in my house loved it. In fact when I make the soup the kids come back for more. I think it has to do with the maple syrup flavor.
Decreasing the meal size can help with some of the fullness, distention and pain that I often have experienced with regular meals so I look for soups, smoothies and bland mushy foods . I also add a scoop of vanilla protein powder on days where I need to make soup my main meals.
I am on a low fat low fiber diet and I love this carrot and sweet potato soup. I enjoy it hot as a soup with some low fat sour cream on top or I will eat it cold and have it like a desert. For the desert part I add extra maple syrup.
If you don’t have a stomach disorder like I do, you can enjoy it between meals for a well balanced snack between breakfast, lunch or dinner. I also like to serve it to the family as an appetizer with some crackers.
Let me know what you think of the soup, and post pictures of when you make it in the Facebook commenting section below. I would love to see how yours turns out.