Sunday, December 4, 2011
Sweet Potato Bisque with Avocado Spring Rolls
Crispy spring rolls stuffed with creamy avocado, red cabbage and red bell pepper served with velvety smooth and simple to make sweet potato bisque.
Sweet Potato Bisque
3 tbl extra virgin olive oil
1 spanish onion, thinly sliced
1 tbl cumin
1 tsp chili powder
1/2 tsp cinnamon
1/4 tsp black pepper
3 lbs sweet potato, peeled, small dice
1 large carrot, small dice
1" piece fresh ginger
4 cups vegetable broth
1/3 cup coconut milk
In a large stock pot, heat the oil and add the onions and 1 tsp salt. Turn the heat down to medium low and cook for 25 minutes until the onions are caramelized and golden brown. Add the cumin, chili powder, cinnamon and black pepper. Add the sweet potato, carrot and ginger and saute 5 minutes more. Add the broth and bring to a boil. Reduce to a simmer and cook for 15 minutes or until the potatoes and carrots are tender.
Transfer to a blender and blend until completely smooth.
Bring back to the heat and add the coconut milk. Cook over medium low heat for 10 minutes more.
Taste and adjust seasonings.
Avocado Spring Rolls
2 tbl extra virgin olive oil
1/2 red bell pepper, thinly sliced
1/4 cup thinly sliced red onion
1/4 cup thinly sliced red cabbage
2 avocados, 1/4" slices
spring roll wrappers
canola oil for frying
In a large saute pan, heat the oil and saute the bell pepper, onion and cabbage for 5 minutes until just softened. Transfer to a plate with the avocado slices and salt.
Lay out 6 spring roll wrappers on the counter. Brush the edges with water. In the lower half, lay some of the vegetables and avocado then wrap up tightly like a burrito so the sides are tucked in.
Once all of the spring rolls are assembled, fill the saute pan with 1 inch of oil and heat to 350.
Lay the spring rolls in, seam side down and pan fry until crispy and golden brown on all sides.