Curried Sweet Potato Bisque

why make this recipe

Curried Sweet Potato Bisque is a delightful dish that combines sweet potatoes, apples, and spices for a warm and comforting meal. This bisque is not only tasty but also packed with nutrients. Sweet potatoes are rich in vitamins, and the addition of coconut milk gives it a creamy texture without the use of dairy. It’s perfect for chilly days or when you want something healthy and satisfying.

how to make Curried Sweet Potato Bisque

Ingredients :

• 1.5 lbs organic sweet potatoes
• 1 large honey crisp apple (or 2 small apples)
• 2 Tablespoons oil
• 3 garlic cloves
• 1 yellow onion
• 1 large celery stalk (or 2 smaller stalks)
• 3 cups low sodium vegetable broth
• Fresh thyme sprigs
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 teaspoons curry powder
• 1 teaspoon coconut sugar
• 1/2 teaspoon salt & black pepper (plus more to taste)
• 1 14 oz canned coconut milk, unsweetened

Directions :

1. Prep the vegetables: First, peel the sweet potatoes and apple, then cube them into 2-inch thick pieces. Next, dice the onion, mince the garlic, and dice the celery stalk.

2. Sauté base vegetables: In a large pot or Dutch oven, heat the oil. Sauté the diced onion and minced garlic for about 3 minutes until soft. Add a pinch of salt. Then, add the diced celery and cook with the onions for an additional 1-2 minutes.

3. Deglaze the pot: Pour a generous splash of the vegetable broth into the pot to "deglaze" it. Use a wooden spoon to scrape the bottom of the pot to lift flavors from the sautéed vegetables and prevent burning.

4. Add ingredients and simmer: Add the rest of the vegetable broth, chopped sweet potatoes, chopped apples, cinnamon, curry powder, ground ginger, coconut sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and fresh thyme sprigs. Cover and let it simmer for 15-20 minutes until the sweet potatoes are soft when tested with a fork.

5. Blend soup: Remove the thyme sprigs using a fork or tongs. You can use a hand-immersion blender or transfer the soup to a high-powered blender and blend for 30-40 seconds on high until creamy.

6. Stir in coconut milk: If using a blender, pour the soup back into the pot and stir in the canned coconut milk. Taste and adjust seasoning with salt or more curry powder if desired. Serve and enjoy!

how to serve Curried Sweet Potato Bisque

Curried Sweet Potato Bisque is delicious served warm in bowls. You can top it with fresh herbs, a drizzle of coconut milk, or some toasted pumpkin seeds for added crunch. Pair it with crusty bread or a simple salad for a complete meal.

how to store Curried Sweet Potato Bisque

Store any leftovers of this bisque in an airtight container in the refrigerator. It will keep well for about 3-4 days. You can also freeze the bisque for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

tips to make Curried Sweet Potato Bisque

• Make sure the sweet potatoes are soft for a smooth consistency.
• If you like it spicier, add some cayenne pepper or more curry powder.
• For extra flavor, consider adding a splash of lime juice just before serving.

variation (if any)

You can substitute the sweet potatoes with butternut squash for a different flavor. Additionally, you can use different types of apples to change the taste, such as a tart Granny Smith apple.

FAQs

1. Can I make this recipe vegan?
Yes, this recipe is already vegan, as it uses coconut milk instead of dairy.

2. Is it possible to use regular potatoes instead of sweet potatoes?
Yes, you can use regular potatoes, but note that the flavor and sweetness will change.

3. Can I add protein to this bisque?
Sure! You can add lentils or chickpeas for added protein. Just cook them separately and stir them in before blending the soup.

Curried Sweet Potato Bisque

A delightful warm bisque made with sweet potatoes, apples, and spices, perfect for chilly days. It's creamy, dairy-free, and packed with nutrients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: Comfort Food, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs organic sweet potatoes
• 1 large honey crisp apple (or 2 small apples)
• 2 Tablespoons oil
• 3 cloves garlic minced
• 1 large yellow onion diced
• 1 large stalk celery or 2 smaller stalks, diced
• 3 cups low sodium vegetable broth
• to taste salt & black pepper plus more to taste
• 1 14 oz can coconut milk, unsweetened

Seasonings

• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 teaspoons curry powder
• 1 teaspoon coconut sugar
• to taste fresh thyme sprigs

Method

 

Preparation

1. Peel the sweet potatoes and apple, then cube them into 2-inch thick pieces.
2. Dice the onion, mince the garlic, and dice the celery stalk.

Cooking

1. In a large pot or Dutch oven, heat the oil. Sauté the diced onion and minced garlic for about 3 minutes until soft. Add a pinch of salt.
2. Add the diced celery and cook with the onions for an additional 1-2 minutes.
3. Pour a generous splash of the vegetable broth into the pot to deglaze it, scraping the bottom of the pot to lift flavors from the sautéed vegetables.
4. Add the rest of the vegetable broth, chopped sweet potatoes, chopped apples, cinnamon, curry powder, ground ginger, coconut sugar, 1/2 teaspoon salt, and black pepper. Cover and let it simmer for 15-20 minutes until the sweet potatoes are soft.
5. Remove the thyme sprigs. Blend the soup using a hand-immersion blender or transfer to a high-powered blender and blend for 30-40 seconds until creamy.
6. Stir in the canned coconut milk, taste, and adjust seasoning with salt or more curry powder if desired. Serve and enjoy!

Notes

Make sure the sweet potatoes are soft for a smooth consistency. Add cayenne pepper or more curry powder for spiciness. A splash of lime juice can enhance flavor before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.