My fiancé LOVES sweet potatoes. Well, he loves sweet potato fries. I agree, sweet potato fries are awesome, in fact, we’re having them tomorrow (spoiler alert!), but these root veggies can do so. much. more. Tonight, I took these starchy babies to a spicier, creamier place. Enter: sweet potato bisque. Honestly, any excuse to use my immersion hand blender, I’ll take.

This soup is flavorful, and while it may take a little time (20 minute prep + 30 minute cooking) it is so worth it! It is super easy, and your guests and family will think you spent hours developing flavors. I use garam masala and curry as my main spices,  but feel free to add paprika, chili powder, red pepper flakes… whatever you want to spice up your soup. Sweet potatoes are a blank canvas to add savory and spicy elements.

 

Sweet Potato Bisque

Servings: 6

Ingredients:

-3 large sweet potatoes, peeled and cubed

-32 oz veggie stock

-13 oz can of coconut milk

-1 teaspoon garlic, minced

-1 red onion, chopped

-1 tablespoon curry powder

-1 teaspoon garam masala

-1 tablespoon basil

-1 teaspoon turmeric

-1/3 cup 2% greek yogurt

-1 tablespoon oil (olive or coconut)

-salt & pepper, to taste (season every step!)

Optional: sunflower seeds, mint

1. Heat oil in a pot over medium/high heat. Once heated, add garlic and onion. Sauté until softened (not brown).

2. Add spices (garam masala, curry powder, basil, and turmeric) and coat onions. 

3. Add cubed sweet potatoes, stir to coat. 

4. Pour in coconut milk and stock and stir. Bring to a boil.

5. Turn the stove to simmer and cover for twenty minutes (until sweet potatoes are soft).

6. Turn heat to low. Use and immersion hand blender to blend contents of the pot. If you don’t have a hand blender, you can use a normal blender and blend in batches. 

7. Stir in greek yogurt.

8. Serve with an olive oil drizzle and desired toppings. I used sunflower seeds and mint, but other options include croutons, crostini, tortilla strips, anything to add some crunch!