Sweet Potato Bisque
Sweet Potato Bisque
Olivelle
6
15 minutes
30 minutes
Indian
Soups And Stews
This recipe is perfect for an easy weeknight meal. Make a large batch and enjoy through the week or freeze the leftovers for easy meal prep. Sweet potatoes are seasoned to perfection with our Curry products then blended into a creamy soup. Warming, aromatic, and oh so tasty!
Ingredients
- Bisque
3 Tbsp Curry Infused Olive Oil
- ½ Yellow Onion, diced
- 4 Cloves Garlic, minced
- 1 tsp Ginger, freshly grated
- 2 Large Sweet Potatoes, diced
2 Tbsp Mango Masala Rub
2 tsp Cumin Spice Sea Salt
- 2 Tbsp Tomato Paste
1 Tbsp Ginger Balsamic Vinegar
- 14.5 oz Canned Garbanzo Beans
- 14.5 oz Canned Coconut Milk
- 32 oz Vegetable Stock
- Toppings
- 2 Tbsp Sour Cream
- 1 Tbsp Water
2 tsp Ginger Balsamic Vinegar
- Chopped Cilantro & Raisins, to finish
Directions
- In a stock pot over medium heat add Curry Infused Olive Oil. Once hot add in onions, sauté until translucent about 4 minutes. Add in garlic and ginger and cook until fragrant, about 1 minute.
- Add in sweet potatoes, Mango Masala Rub, Cumin Spice Sea Salt, and tomato paste. Let cook for 1 minute to let the spices toast, Add in Ginger Balsamic Vinegar, chickpeas, coconut milk, and chicken stock.
- Bring soup to a boil, then reduce to a simmer. Let cook for 20 minutes or until sweet potatoes are fork tender. Use a blender to pureé soup until smooth, working in batches if needed.
- In a small bowl whisk sour cream, water, and Ginger Balsamic Vinegar together. Top the soup with sour cream mix, raisins, and cilantro before serving and enjoy!
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