Curried Sweet Potato Bisque

Curried Sweet Potato Bisque

We are due for stormy weather over the weekend here at Tumbleweed Farm. Snow is in the forecast and I've been spending the evenings whipping up muffins, granola, homemade biscuits (coming soon!) and tons of soups. This particular recipe is a lovely one to whip up on a cold winter night because it's spicy, slightly sweet, and extremely creamy--all the great elements to warm you from the inside out! This soup get's its heat from thai red curry paste which is balanced out by peanut butter, coconut milk and of course, the sweet potato. You can serve this with a side of rice for a complete meal or a simple asian slaw for something light and refreshing. This is a great soup with a depth of flavor that stays with you for a long time. Warm, comforting and delicious. Grab a spoon! Cheers from Tumbleweed Farm.

Curried Sweet Potato Bisque

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

  • 2 tablespoons coconut oil
  • 1 large yellow onion, peeled and chopped
  • 1 tablespoon thai red curry paste
  • 1 tablespoon fresh ginger, minced
  • 2 cloves of garlic, minced
  • 2 1/2 pounds sweet potatoes, cut into 1-inch pieces (no need to peel)
  • 1 15 ounce can full-fat coconut milk
  • 2 tablespoons creamy peanut butter (none of that sweetened unnatural stuff!!)
  • 1 1/2 tablespoons fresh lime juice
  • minced cilantro for serving
  • salt and pepper to taste

Preparation

  1. Heat the oil in a large pot or dutch oven over medium high heat. Add the onion and cook, stirring occasionally, until soften and fragrant, about 8 minutes. Stir in the curry paste and cook for 1 minute longer. Add the ginger, garlic and sweet potatoes. Continue to cook, stirring occasionally, for about 3 minutes. Add 4 cups of water and bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender, about 20 minutes. Remove from the heat and stir in the coconut milk, peanut butter and lime juice.
  2. In batches puree the soup until smooth and creamy in your blender. Alternately, you can use an immersion blender to puree. Return the soup to the pot and keep on low for about 10 minutes to let the flavors meld together. Taste for seasonings and adjust as needed. Serve warm.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

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