Sweet Potato Bisque

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, this 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.

Prep Time 15

Cook Time 1 45

Total Time 2

Servings servings

Calories 111kcal

Ingredients

2 large sweet potatoes 2½ lbs.
1 teaspoon kosher salt
¼ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 tablespoon extra virgin olive oil
1 medium white onion finely diced (1 ¼ cups when diced)
1 clove garlic minced
1 ½ teaspoons fresh thyme or ¾ teaspoon dried thyme
3 ½ cups vegetable broth
1 cup milk cow's milk or unsweetened non-dairy milk both OK

Instructions

Bake the Sweet Potatoes + Make the Puree

Preheat the oven to 400°F. Line a baking sheet with parchment paper, and set aside.
Scrub the sweet potatoes and poke a few times through the skin with a fork so they don't explode in the oven.
Place the sweet potatoes the prepared baking sheet and transfer to the oven. Bake for an hour or until soft. (This time could greatly vary, depending on how large your sweet potatoes are. Be prepared to bake them for longer if they're not soft.)
When the sweet potatoes are baked through and soft, remove from the oven, and cool for 30 minutes.
Once the potatoes have cooled, cut in half, and scoop the sweet potato out of the skins.
Puree the sweet potatoes in a blender or a food processor until smooth. There should be about 4 cups of the puree when said and done.
Season with curry powder, cumin, black pepper and salt. Set aside.

Make the Soup

Chop the onion and garlic. Pull the leaves from the fresh thyme. Measure the rest of the ingredients before getting started on the soup.
Heat the extra virgin olive oil in a medium-sized Dutch oven over medium heat.
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 adds flavor to the soup! Bring to a boil.
Add the sweet potato puree, and stir until smooth, letting this come to a boil.
Simmer for an additional 30 minutes. Add salt and pepper to taste if the soup needs it.
Right before serving, remove from the heat and stir in the milk slowly. We do this at the very end when the soup has been removed from the heat so the milk doesn't curdle.
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.

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. This is also greatly dependent on how large the sweet potato is.

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.

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!

Nutrition