This vegan sweet potato bisque with coconut cream is the perfect meal for fall.
I’m calling it guys. This is the soup of the fall. Silky smooth and ultra creamy with that whole sweet and spicy thing I love so much. And that soup bling is out of this world.
As much as I try to be one of those people who can just look at what looks beautiful at the farmers market and whip up something tasty on a whim, I’m just not. I need recipes. Hence my extensive cookbook collection. Even if I don’t follow a recipe to a T (I rarely do), I need it by my side for inspiration and support.
If I can brag for a moment, I’d love to share that this recipe was all me! I had some sweet potatoes to use up, chipotle chiies in the freezer and a pretty little organic pomegranate on my counter. The rest was history! I should do this freestyle cooking thing more often!
Also on my list of things to do more often – throw dinner parties. I imagine bringing our friends over for a rustic meal prominently featuring seasonal produce served al fresca. In this little fantasy of mine, our backyard is perfectly landscaped and we have a huge farmhouse table under an old oak tree decorated with hanging mason jars. I would serve this dish for a first course in shallow, white glazed bowls. In reality, we do have a beautiful old oat in our backyard, but the only thing underneath it is a notable lack of grass and lots of dog poop. Sigh, if only my pinterest life could be my real life.
Well, at least I can have this pinterest perfect fall soup.”’
P.S. You can absolutely make this with any type of winter squash you like
P.P.S. If you have any cream hanging out in your fridge after Thanksgiving, use that instead of coconut milk.
- 4 small sweet potatoes or 1 medium
- 1 tablespoon olive oil or avocado oil
- ½ onion, diced
- 2 garlic cloves, minced
- 1-2 chipotle chilies in adobo sauce, chopped
- 4 cups vegetable broth
- ½ cup coconut milk
- For garnish: avocado, pomegranate seeds, plain yogurt
- Poke holes in sweet potatoes with the tines of a fork. Wrap with paper towels and place in the microwave and heat 5-7 minutes until tender.
- Heat oil in a large pot on medium high heat. Add garlic and onion and saute until tender, about 5 minutes total. Add a chili and 1-2 teaspoons of adobo sauce.
- Scoop out flesh of potato into the pot. Add broth. Using am immersion blender, puree until smooth. Bring to a boil, reduce heat and simmer 10 minutes. Stir in milk and season with salt and pepper.
- Serve garnished with avocado, pomegranate and yogurt.