Curried Sweet Potato Bisque
Creamy, aromatic, and bursting with bold flavors, this Curried Sweet Potato Bisque is the ultimate comfort food with a gourmet twist. Made with roasted sweet potatoes as the velvety base, this dish gets its irresistible warmth from a harmonious blend of curry powder, cumin, and coriander, perfectly balanced by the richness of full-fat coconut milk. Fresh ginger and garlic add a fragrant depth, while a splash of lime juice brightens the flavors for a truly vibrant soup. Ready in just 45 minutes, this one-pot recipe is ideal for cozy weeknight dinners or as an elegant starter. Serve it garnished with fresh cilantro and a pinch of red pepper flakes for an extra layer of zing. Whether you're looking for a vegetarian-friendly option or a satisfying gluten-free meal, this sweet potato bisque is a nourishing crowd-pleaser that will delight any palate!
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Recipe Information
Ingredients
- 4 medium (about 2 pounds total) sweet potatoes
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups chicken or vegetable stock
- 1 cup (full-fat, canned) coconut milk
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 1 tablespoon lime juice
- 0.25 cup (chopped, for garnish) cilantro
- 0.25 teaspoon (optional, for garnish) red pepper flakes
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion to the pot and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 more minute, stirring frequently, to release their aroma.
Add the curry powder, cumin, and coriander to the pot. Stir well to coat the onions and cook for 30 seconds to toast the spices.
Add the cubed sweet potatoes and stir to combine with the spices.
Pour in the chicken or vegetable stock and bring the mixture to a boil.
Reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes, or until the sweet potatoes are very tender when pierced with a fork.
Use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches, blend until smooth, and return it to the pot.
Stir in the coconut milk, salt, black pepper, and lime juice. Let the soup heat through for 2-3 minutes but do not let it boil.
Taste and adjust the seasoning as needed.
Ladle the bisque into bowls and garnish with chopped cilantro and red pepper flakes if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9211 mg | 400% | |
| Total Carbohydrate | 786.5 g | 286% | |
| Dietary Fiber | 113.7 g | 406% | |
| Total Sugars | 189.7 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1239 mg | 95% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
