Sweet Potato Bisque
Indulge in the velvety richness of Sweet Potato Bisque, a heartwarming soup that combines the natural sweetness of roasted sweet potatoes with the creamy decadence of coconut milk. Accented with aromatic spices like cinnamon and nutmeg and a hint of maple syrup, this bisque delivers a perfect balance of sweet and savory flavors. Quick to prepare with just 15 minutes of prep time and nutrient-packed, it’s a soul-soothing dish ideal for cozy evenings or impressing guests at a dinner party. Serve it with a sprinkle of fresh parsley and crunchy toasted pepitas for a gourmet finishing touch. Perfect for fall or holiday menus, this gluten-free and dairy-free recipe checks all the comfort food boxes with wholesome ingredients and a luxurious texture.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups chicken or vegetable stock
- 1 cup coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons optional garnish: chopped fresh parsley
- 2 tablespoons optional garnish: toasted pepitas (pumpkin seeds)
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes. Pierce them with a fork a few times, place them on a baking sheet, and roast for 40-50 minutes, or until they are tender when pierced with a knife. Allow them to cool slightly, then peel and set aside.
While the sweet potatoes are roasting, heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes, or until translucent.
Add the minced garlic to the pot and sauté for another minute, stirring constantly to avoid burning.
Pour in the chicken or vegetable stock, then add the roasted sweet potatoes, cinnamon, nutmeg, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and let cook for 10 minutes to let the flavors blend.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, being careful not to overfill it.
Return the pureed soup to low heat. Stir in the coconut milk and maple syrup. Taste and adjust seasoning as needed.
Serve the bisque warm, optionally garnished with fresh parsley and toasted pepitas. Enjoy!
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6137 mg | 267% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 60.6 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 802 mg | 17% | |
*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.
