Root Vegetable Bisque

5.0 (1 reviews)

1 large sweet potato, cut into 2-inch cubes
1 large carrot, cut into 2-inch pieces
1 large parsnip, cut into 2-inch pieces
1 Tbsp. canola oil
Dash of sea salt
1-2 cups vanilla rice milk
1 tsp. sweet white miso, dissolved in 1/4 cup rice milk
Freshly chopped scallions for garnish

• Preheat the oven to 425°F.
• Toss the vegetables with the oil and sea salt in a roasting pan. Bake for 20 minutes on each side until fork-tender.
• Purée in a blender with the rice milk until smooth and creamy. Pour into a saucepan and stir in the miso. Simmer over low heat and sprinkle with the scallions before serving.

Makes 2 to 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind