Autumn Spiced Carrot Bisque with Toasted Walnut Sage Crumble

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, chopped
• •2 garlic cloves, minced
• •1 pound carrots, peeled and chopped
• •1 medium sweet potato, peeled and diced
• •4 cups vegetable stock
• •1/2 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon ground ginger
• •1/2 cup heavy cream
• •Salt to taste
• •Pepper to taste
• •1/2 cup walnuts, chopped
• •1 teaspoon fresh sage, minced
• •1 tablespoon unsalted butter
• •1 teaspoon brown sugar

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

2. 2

   Add the peeled and chopped carrots and diced sweet potato to the pot. Stir to coat the vegetables in the oil and aromatics, cooking for another 5 minutes.

3. 3

   Pour in the vegetable stock and stir in the ground cinnamon, nutmeg, and ginger. Increase the heat and bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the carrots and sweet potato are very tender.

4. 4

   While the soup simmers, prepare the walnut sage crumble. In a small skillet, melt the unsalted butter over medium heat. Add the chopped walnuts, minced sage, and brown sugar, stirring to combine. Toast the mixture for 3-5 minutes, until the walnuts are golden and fragrant. Set aside to cool.

5. 5

   Once the soup vegetables are tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth.

6. 6

   Stir in the heavy cream and season the bisque with salt and pepper to taste. If the soup is too thick, add a bit more vegetable stock or water to reach your desired consistency.

7. 7

   Ladle the bisque into bowls and top each serving with a generous sprinkle of the toasted walnut sage crumble. Serve warm, optionally with crusty sourdough or a dollop of crème fraîche.