why make this recipe
Curried Sweet Potato Bisque is a warm, comforting soup that combines the natural sweetness of sweet potatoes and apples with aromatic spices. It’s not just delicious; it’s also packed with nutrients, making it a great choice for a cozy dinner or a light lunch. The vibrant color and creamy texture will impress your family and friends. Plus, it’s simple to make, making it perfect for both experienced cooks and beginners alike.
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:
- Prep the vegetables: First, peel the sweet potatoes and apple, then cube them into 2-inch thick cuts. Dice the onion, mince the garlic, and chop the celery.
- Sauté base vegetables: In a large pot or Dutch oven, heat the oil and sauté the diced onion and garlic for 3 minutes, until soft. Add a pinch of salt. Then add the diced celery and cook for an additional 1-2 minutes.
- Deglaze the pot: Pour a generous splash of the vegetable broth into the pot to deglaze it. Use a wooden spoon to scrape the bits off the bottom, adding flavor to the soup and preventing burning.
- Add ingredients and simmer: Pour in the rest of the vegetable broth, add the chopped sweet potatoes, chopped apples, cinnamon, curry powder, ginger, coconut sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and fresh thyme sprigs. Cover and simmer for 15-20 minutes, until the sweet potatoes are soft.
- Blend soup: Remove the thyme sprigs using a fork or tongs. Use a hand-immersion blender or transfer the soup to a high-powered blender and blend for 30-40 seconds on high until you achieve a creamy consistency.
- Stir in coconut milk: If you used a blender, pour the soup back into the pot and stir in the canned coconut milk. Taste and adjust the seasoning with more salt or curry powder if needed. Serve and enjoy!
how to serve Curried Sweet Potato Bisque
Serve this delicious bisque warm, topped with a sprinkle of fresh herbs or a drizzle of coconut milk for an extra touch. It pairs well with crusty bread or a simple salad for a complete meal.
how to store Curried Sweet Potato Bisque
Store any leftovers in an airtight container in the refrigerator. The bisque will keep well for up to 4 days. For longer storage, you can freeze it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Curried Sweet Potato Bisque
- Use fresh ingredients for the best flavor.
- Adjust the spices to suit your taste; if you prefer a spicier bisque, add more curry powder or a pinch of cayenne pepper.
- If you like a chunkier soup, blend only half of the mixture, leaving some sweet potato and apple pieces for texture.
variation
You can add other vegetables such as carrots or red bell peppers for different flavors. If you want a protein boost, consider adding cooked lentils or chickpeas to the soup.
FAQs
Q: Can I make this bisque in advance?
A: Yes, you can make the bisque up to 3 days ahead. Just store it in the refrigerator and reheat before serving.
Q: What can I substitute for coconut milk?
A: You can use almond milk or soy milk if you want a dairy-free option. However, this will change the flavor and creaminess.
Q: Is this recipe vegan?
A: Yes, Curried Sweet Potato Bisque is completely vegan and plant-based, making it a great option for those following a vegan diet.
Curried Sweet Potato Bisque
Ingredients
Base Ingredients
- 1.5 lbs organic sweet potatoes Peeled and cubed
- 1 large honey crisp apple Or 2 small apples, peeled and cubed
- 2 Tablespoons oil For sautéing
- 3 cloves garlic Minced
- 1 large yellow onion Diced
- 1 large celery stalk Or 2 smaller stalks, chopped
Broth and Seasoning
- 3 cups low sodium vegetable broth For the base of the bisque
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 teaspoons curry powder
- 1 teaspoon coconut sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper Plus more to taste
- 1 14 oz canned coconut milk Unsweetened
Herb
- 1 sprigs Fresh thyme
Instructions
Preparation
- Peel the sweet potatoes and apple, then cube them into 2-inch thick cuts.
- Dice the onion, mince the garlic, and chop the celery.
Cooking
- In a large pot or Dutch oven, heat the oil and sauté the diced onion and garlic for 3 minutes, until soft. Add a pinch of salt.
- Add the diced celery and cook for an additional 1-2 minutes.
- Pour a generous splash of the vegetable broth into the pot to deglaze it. Use a wooden spoon to scrape the bits off the bottom.
- Pour in the rest of the vegetable broth, add the chopped sweet potatoes, chopped apples, cinnamon, curry powder, ginger, coconut sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and fresh thyme sprigs. Cover and simmer for 15-20 minutes, until the sweet potatoes are soft.
- Remove the thyme sprigs using a fork or tongs. Use a hand-immersion blender or transfer the soup to a high-powered blender and blend for 30-40 seconds on high until you achieve a creamy consistency.
- If you used a blender, pour the soup back into the pot and stir in the canned coconut milk. Taste and adjust the seasoning with more salt or curry powder if needed.
- Serve and enjoy!
Notes
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