My mom gave me this bisque recipe a while back which I tweaked into a vegan version. Hope you love it as much as I do!

Sweet Potato Coconut Vegan Bisque

4 – 5 medium sweet potatoes, peeled and diced into 1-inch pieces
7 Tbsp olive oil
Salt & pepper to taste
1 onion, diced
1 celery stalk, diced
1 carrot, peeled & diced
1 clove garlic, crushed
1 tsp curry powder
.5 tsp ground coriander
.5 tsp cumin
.5 tsp cinnamon
4 cups organic vegetable broth
1 14-oz can coconut milk
3 cups fresh or frozen corn

Pre-heat your oven to 375°F (190°C). Lightly oil a cookie sheet or roasting pan.

Pour 2 Tbsp of the olive oil into a large bowl. Toss in the sweet potatoes and add the salt and pepper. Transfer to the cookie sheet and bake until tender, approx 30 minutes.

Meanwhile, heat the remaining 4 tbsp of olive oil in a very large pot over medium-high heat. Add the onion, celery, and carrot. Cook until the onion is translucent, then add garlic, curry powder, coriander, cumin, and cinnamon and cook for 30 seconds.

Add the vegetable stock and coconut milk and bring to a boil. Reduce heat and simmer for 10 minutes. Add the baked sweet potatoes and corn and continue to cook for 10 minutes or until corn is tender.

Remove from heat and puree half the soup with a hand blender (or food processor), return to the pot, and serve. Garnish with fresh cilantro.

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