Harvest Vegetable Jalapeno Bisque

Harvest Vegetable Jalapeno Bisque is the perfect fall soup, featuring your favorite harvest vegetables and a spicy jalpeno kick. Creamy and warming. Vegan, gluten free, dairy free.

Course Soup

Cuisine American

Keyword fall soups, harvest vegetables, sweet potato soup

Diet Category Vegan, vegetarian, gluten free, diary free

Prep Time 20

Cook Time 20

Total Time 35

Servings

Calories 184kcal

Author Alkaline Recipes

Ingredients

4 cups shredded carrots
2 cups chopped sweet potatoes, peeled
2 cups chopped apples
¾ cup pumpkin gluten free, organic if possible
2 fresh jalapeno peppers, seeded and chopped
32 oz vegetable broth
1 cup almond milk
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon granulated garlic or garlic powder
1 ½ teaspoon sea salt
½ cup maple syrup

Instructions

Add all ingredients to Instant Pot. Set on pressure cook for 9 minutes. Allow pressure to release naturally. When valve is down, open lid.
Use small hand blender to liquify solid ingredients in soup--sweet potatoes, apples and peppers. Serve with toasted pumpkin seeds or pinenuts.

Notes

To cook this soup in the crock pot, follow all preparation directions, and cook in crock pot for 5 hours on high.
To cook this soup on the stove top, follow all preparation directions, and add all ingredients to large soup pot. Bring to a boil, reduce heat to simmer for 2 ½ hours.

Nutrition

Calories: 184kcal