Savory, smooth and flavorful, Sweet Potato Bisque is chock full of sweet potato goodness. Made with simple ingredients and warming spices, this vegetarian soup is bound to wow your guests, no matter if it's served as a weeknight dinner or a party entree. In addition, his recipe can be tweaked to feed someone on the Whole30 or a paleo eater! Sweet Potato Bisque is perfect comforting meal for a cold winter's evening.
2largesweet potatoes(makes about 4 cups sweet potato puree)
1tablespoonextra virgin olive oil
1 1/4cupswhite onion, finely diced
1clovegarlic, finely minced
1.5teaspoonsthyme, fresh (if using dried, use 3/4 teaspoon)
3.5cupsvegetable broth
1/4teaspooncurry powder
1/4teaspooncumin
1/4teaspoonblack pepper
1teaspoonsea salt
1cupmilk(dairy or unsweetened non-dairy both OK)
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Instructions
Bake the Sweet Potatoes + Make the Puree
Preheat the oven to 400°F.
Poke the sweet potatoes with a fork so they don't explode in the oven.
Place the sweet potatoes a baking sheet, transfer to the oven and bake for an hour (or until soft.)
When the sweet potatoes are softened, remove from the oven, and cool for 30 minutes.
Once the potatoes have cooled, slice in half, and scoop the substance out of the skins.
Puree the sweet potatoes in a blender or a food processor until smooth.
Season with curry powder, cumin, black pepper and salt and set aside.
Make the Soup
Heat the extra virgin olive oil in a medium-sized stock pot over medium heat.
Chop the onion and garlic.
When the pan is hot, add the onion and thyme, sautéing until soft, 3-5 minutes.
Add the garlic, and cook until fragrant, 1-2 minutes.
Pour in the vegetable broth slowly, and scrape the bottom of the pot to remove any overcooked bits. This will add flavor to the soup! Bring to a boil.
Add the sweet potato puree, and stir until smooth, bringing to a simmer.
Add the milk, stirring until incorporated, then lower the heat. Simmer for an additional 30 minutes. Add salt and pepper to taste if the soup needs it.
Serve warm, garnish with additional fresh thyme and enjoy!
Notes
Adapted from a recipe, originally printed in 225 Magazine, my former employer, which I also happened to photograph.Whole30, Paleo and Vegan Option: Use unsweetened nut milk. Cashew milk is my personal favorite, as it's a little thicker than almond milk, though almond milk works here, too!Please note the total time of this recipe includes the resting time for the sweet potatoes. The time to make this recipe might vary greatly, as your oven might cook the sweet potatoes faster or slower than mine.MAKE AHEAD TIP: Bake the sweet potatoes a few days in advance. When it's the night for the soup, blend the sweet potatoes to make the puree, then follow the instructions to make the soup.