Smooth Sweet Potato Bisque
Silky, nutrient-packed, and bursting with warm, earthy flavors, this Smooth Sweet Potato Bisque is the ultimate comfort food perfect for any season. Made with roasted sweet potatoes, aromatic spices like cumin, smoked paprika, and cinnamon, and finished with creamy coconut milk, this vegan dish is both nourishing and indulgent. The bisque delivers a velvety texture thanks to its seamless blending, and its rich, spiced aroma is balanced beautifully by a hint of natural sweetness. Ready in just 45 minutes, this one-pot recipe is ideal for busy weeknights or as a crowd-pleasing starter. Garnish with fresh cilantro for an added burst of freshness and serve alongside crusty bread for a complete and satisfying meal. This sweet potato bisque is a stunning combination of flavor and simplicity you'll want to make again and again!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Peel the sweet potatoes and cut them into small chunks for quicker cooking.
Peel and dice the yellow onion, and mince the garlic cloves.
Heat a large pot over medium heat and add the olive oil.
Once the oil is warm, add the diced onion and cook for 5-7 minutes until it becomes translucent and soft.
Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the ground cumin, smoked paprika, and ground cinnamon. Cook for 30 seconds to bloom the spices and release their aroma.
Add the chopped sweet potatoes to the pot and stir to coat them with the spices.
Pour in the vegetable broth, ensuring that the sweet potatoes are fully submerged. Bring the mixture to a boil over high heat.
Reduce the heat to a simmer and cover the pot. Cook for 20 minutes or until the sweet potatoes are tender when pierced with a fork.
Turn off the heat and use an immersion blender to puree the soup directly in the pot until it is smooth. Alternatively, blend the soup in batches using a countertop blender, then return it to the pot.
Stir in the coconut milk and season the bisque with salt and black pepper. Taste and adjust seasoning as needed.
Reheat the bisque gently over low heat if necessary, but do not let it boil to preserve the creaminess.
Ladle the bisque into bowls and garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 52.0 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2217 mg | 47% | |
*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.
