Sweet Potato Bisque
Rated 5.0 stars by 1 users
Servings
6
This recipe is perfect for an easy weeknight meal. Make a large batch and enjoy throughout 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, automatic, and oh so tasty!
Ingredients
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3 TBSP Curry Infused Olive Oil
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½ yellow onion
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4 cloves garlic, minced
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1 TSP ginger, freshly grated
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2 large sweet potatoes, diced
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2 TBSP Mango Masala Rub
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2 TSP Cumin Spice Sea Salt
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2 TBSP tomato paste
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1 TBSP Ginger Balsamic Vinegar
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14.5 oz canned garbanzo beans
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14.4 oz canned coconut milk
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32 oz vegetable stock
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2 TBSP sour cream
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1 TBSP water
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2 TSP Ginger Balsamic Vinegar
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chopped cilantro and raisins, to finish
Bisque
Toppings
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 cool 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 puree 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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