Sweet Potato Bisque
Sweet Potato Bisque
Olivelle
6
15 minutes
30 minutes
Craving a comforting, easy meal? This Sweet Potato Bisque is perfect for busy weeknights and meal prep! With the rich flavors of curry seasoning, sweet potatoes are blended into a creamy, aromatic soup that’s both warming and delicious. Make a big batch and enjoy all week long!
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Ingredients
For the 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 & Seasoning
- 2 tsp Cumin Spice Infused Sea Salt
- 2 Tbsp Tomato Paste
- 1 Tbsp Ginger White Barrel Aged Balsamic
- 14.5 oz Canned Garbanzo Beans
- 14.5 oz Canned Coconut Milk
- 32 oz Vegetable Stock
To Garnish
- 2 Tbsp Sour Cream
- 1 Tbsp Water
- 2 tsp Ginger White Barrel Aged Balsamic
- 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 & Seasoning, Cumin Spice Infused Sea Salt, and tomato paste. Let cook for 1 minute to let the spices meld. Add in Ginger White Barrel Aged Balsamic, garbanzo beans, coconut milk, and vegetable 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 purée soup until smooth, working in batches if needed.
In a small bowl whisk sour cream, water, and Ginger White Barrel Aged Balsamic together. Top the soup with sour cream mix, cilantro, and raisins before serving and enjoy!