' Sweet Potato Bisque - Vino Mas

Sweet Potato Bisque

Vegetarian and Vegan

  • 2 large sweet potatoes, (makes about 4 cups sweet potato puree)
  • 1 tablespoon extra virgin olive oil
  • 1 ¼ cups white onion, finely diced
  • 1 clove garlic, finely minced
  • 1 ½ teaspoons fresh thyme or ¾ teaspoon dried thyme
  • 3 ½ cups vegetable broth
  • ¼ teaspoon cumin
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried sage
  • 1 teaspoon sea salt
  • 1 cup milk (dairy or unsweetened non-dairy both OK)
  • Sour Cream or Vegan Yogurt for topping
  • Fresh Sage or thyme for garnish

Bake The Sweet Potatoes + Make The Puree - NOTE: You can do this ahead of time
  1. Preheat the oven to 400°F.
  2. Poke the sweet potatoes with a fork so they don't explode in the oven.
  3. Place the sweet potatoes a baking sheet, transfer to the oven and bake for an hour (or until soft.)
  4. When the sweet potatoes are softened, remove from the oven, and cool for 30 minutes.
  5. Once the potatoes have cooled, slice in half, and scoop the substance out of the skins.
  6. Puree the sweet potatoes in a blender or a food processor until smooth, add water or a little milk/non-dairy milk if needed to puree to the consistency that you want.
  7. Season with sage, cumin, black pepper and salt and set aside.

Make The Soup
  1. Heat the extra virgin olive oil in a medium-sized stock pot over medium heat.
  2. Chop the onion and garlic.
  3. When the pan is hot, add the onion and thyme, sautéing until soft, 3-5 minutes.
  4. Add the garlic, and cook until fragrant, 1-2 minutes.
  5. Pour in the vegetable broth slowly, and scrape the bottom of the pot to remove any overcooked bits. This will add flavor to the soup! Bring to a boil.
  6. Add the sweet potato puree, and stir until smooth, bringing to a simmer.
  7. Add the milk, stirring until incorporated, then lower the heat. Simmer for an additional 30 minutes. Add salt and pepper to taste if the soup needs it.
  8. Serve warm, put a dollop of sour cream or Vegan cream/yogurt and garnish with additional fresh thyme and/or sage and enjoy!

Adapted from a recipe on “The Speckled Palate”

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