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

  • 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


Leave a Reply

17 thoughts on “Curried Sweet Potato Bisque

  1. Kati | black.white.vivid. says:

    Oh yum, that is a beautiful recipe. Love the addition of peanut butter. I usually use a very similar recipe to yours but you have a few extra pinches of delicious ingredients in there I need to try. x Kati

    1. Andrea says:

      I hope you love this recipe as much as we do! cheers! xo

  2. Karlie says:

    Beautiful photo. Stay warm this weekend! <3

  3. Tori//Gringalicious.com says:

    Yum!! Soup season is going to be that much better this year with this on my list!

  4. Jeanette Meyer says:

    love that you use full-fat coconut milk – that sounds so thick – yummy – yes

  5. Lynne Mowry says:

    I just signed up for your blog and am SO enjoying your recipes! They’re simple & delicious – just my style. Many thanks!

    1. Andrea says:

      Thank you!

  6. Beth says:

    I have been following your blog (and cooking your recipes for my family!) for a couple years now. Coming out of cyberworld to tell you that I love your new blog format, and I am so excited for your cookbook! Yay! Keep up your amazing work. You seriously simplify my life by providing consistently yummy seasonal recipes. And thanks for partnering with Huckle & Goose. I love those ladies and your recipes are a great addition to their meal plans. Much love from Southern Oregon xoxo

  7. Beth says:

    My daughter has a peanut allergy. Should I sub sunbutter or almond butter?

    1. Andrea says:

      Yep!! I’d recommend almond butter over sunflower seed butter for this particular recipe. Enjoy!

  8. Joan Teskey says:

    unable to copy this recipe no place where it says PRINT
    I REALLY WANT TO MAKE THIS SOUP HELP

    1. Andrea says:

      Just print the whole page or follow the recipe from your computer or phone. I hope you enjoy the soup as much as we do!! Cheers

  9. E. Tom Johnson says:

    Made the soup yesterday and it is wonderful! Have been eating plant based for 5 years and am thrilled to have this soup with such a well balanced depth of flavors to my recipe list. I did peel the sweet potatoes but other than that followed the recipe exactly. You advised to check for seasoning at the end and I did add salt; for my personal preference I might add a bit more chili paste next time, but it is perfect as is. Well done!!

    1. Andrea says:

      So happy you made and loved the soup as much as we do! cheers!

  10. Siobhan says:

    Do you think you could make this ahead and store in the fridge or freeze for later?

  11. Kylie says:

    Do you really not need to peel the sweet potatoes?? Won’t the texture be weird? I desperately wanna try leaving them unpeeled but I am scared!!

    1. Andrea says:

      There is a lot of nutrition and flavor in the peels and it purees into the soup just fine. However, if it’s of course personal preference so you can totally peel the sweet potato if you want to. I hope you enjoy the soup as much as we do. Cheers!

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