Thai Inspired Sweet Potato Coconut Bisque

Servings: 4-6 Prep Time: 15 minutes Cook Time: 15 minutes Difficulty Level: Easy

If you’re suffering from the winter blues and your plain old chicken noodle soup just isn’t pulling you out of your funk, brighten up with this fresh and breezy bisque. First of all, don’t let the word bisque scare you. It’s just another name for a creamy, pureed soup. This bisque is light, revitalizing and will instantly welcome you to your exotic happy place. It happens to be vegetarian/ vegan as well and will definitely keep you light on your feet. So if you’re one of the few “new year-eat well” resosution-ers that’s still standing, this Thai Inspired Sweet Potato Coconut Bisque wont let you down. Although it seems super fancy and impressive, it’s extremely easy to make and takes no time at all. It’s different, delicious and satisfying. Your taste buds and waistline will thank you. Then you’ll be thanking me.

What you’ll need:

-2 lbs of sweet potatoes, peeled and quartered (about 2-3 medium-sized sweet potatoes)
-2 lg carrots, peeled and quartered
-1 shallot, chopped (or a couple Tbsp’s of sweet onion)
-1 small sweet red pepper, seeded and chopped (roasted red pepper will work too)
-1 Tbsp roasted garlic *see recipe
-2 inches of fresh ginger root, peeled and sliced thin
-3 cups of water or vegetable stock
-2, 13.5 oz cans of light coconut milk
-1 Tbsp honey
-1 Tbsp curry powder
-1/4 tsp cayenne pepper
salt and lime juice (to your taste)
*garnish with fresh Thai basil, cilantro, mint, lime wedges and sliced raw jalapeno

Like I said, this is a very simple recipe. In a large pot, place all the vegetables including the ginger. Next, pour in your water or vegetable stock. It’s okay if the veggies aren’t completely covered. They will still cook, I promise! Cover and bring to a boil. Lower to a simmer and cook until the sweet potatoes are fork tender. It should take about 15-20 minutes.
When everything in the pot is nice and soft, remove from heat. CAREFULLY transfer the sweet potato mixture into a blender or food processor. YES, it will HOT! Blend until it’s nice and smooth. Then blend a little longer. The ginger root likes to play games. Ginger root is known to have a bite. And I don’t recommend biting back. Because the ginger will win.

When all is in a creamy and peaceful harmony, transfer the sweet potato puree back into the pot you boiled them in. Pour in the coconut milk, honey and all the spices. Season it to you taste! You are the one cooking and eating it, RIGHT?

It should still be warm but it’s okay to keep on low until ready to serve. I like to squeeze in a little fresh lime juice, just to freshen it up. Garnish with fresh herbs, lime wedges, and jalapeno, if you like spicy.

See how easy that was?? I promise I will never let you down!


** I paired my Thai Inspired Sweet Potato Coconut Bisque with some broiled veggie kabobs over a mixed green salad.


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