Ermahgawd, I can’t even sum up all of my emotions triggered from this soup. I’ve never made a bisque without heavy cream, but coconut milk is just as much a wow. It still adds a subtle flavor that’s not too overwhelming. I am also still on cloud 9 after buying an immersion blender so get prepared for some squash curry kale soup coming up. I added cooked carrots for more color and substance and the flavors of the sweet potatoes stand on their own. This Sweet Potato Bisque will be a lunch and dinner favorite this week.
Ingredients (serves 4-6).
- 1/2 large onion, diced
- 1 T light olive oil
- 2 t minced garlic
- 1/2 bag baby carrots
- 2 large sweet potatoes, washed and peeled (or 3-4 medium ones)
- 4 c homemade vegetable broth
- Sea salt to taste
- 1 can unsweetened coconut milk
- Pinch of unsweetened coconut flakes to garnish
- In a large pot, sauté onions in hot oil and garlic over medium heat.
- While onions are becoming tender and translucent, pierce peeled sweet potatoes with a fork and pop each in the microwave for 2-3 min to soften. Once softened, cut into 1/2″ to 1″ cubes. Toss potatoes into large pot with garlic and onions.
- Meanwhile, in a small saucepan, add baby carrots and cover with water. Bring to a boil and cook until carrots are tender. Add cooked carrots to large pot.
- Sauté carrots and sweet potatoes until tender.
- Pour vegetable stock over potatoes and carrots and bring soup to a boil. Once boiling, cover and simmer 10-15 min. Then, remove from heat and allow to cool slightly.
- Purée soup using an immersion blender, food processor or blender. Once your desired consistency is reached, fold in coconut milk and add salt and pepper to taste.
- Garnish with coconut flakes and enjoy!
Adapted from Ali Rakowski’s “G.I.T. Sweet Potato Bisque” for Whole30. This can also be found in her cookbook, Bowls of Love: Paleo Soups for the Seasons.