Easy Sweet Potato Bisque (Vegan/Paleo/Whole30 Options)

November 3, 2016
Equipment
immersion blender

When the weather cools down, we love soups! Eating soup is a great way to get lots of nourishing bone broth and veggies down the hatch. It is also super budget-friendly, because in some cases you can use up the last of your leftovers by putting them in your soup. A soup recipe also usually makes a lot, so we have some good leftovers in the fridge for upcoming lunches.

 

Our local Costco recently had Costco-sized bags of organic sweet potatoes, and I couldn’t help myself. In addition to being DELICIOUS, sweet potatoes are chock-full of beta carotene! We love to roast them, mash them, put them in casseroles, and now we love them in soup, too! I made this recipe using some dairy, but it would also be great without! So I’ve given some options in my recipe.

 

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Easy Sweet Potato Bisque (Vegan/Paleo/Whole30 Options)
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Easy Sweet Potato Bisque (Vegan/Paleo/Whole30 Options)
Print Recipe
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Ingredients

  • 2 Pounds
    sweet potatoes, any variety, peeled and cut into cubes
  • 2-3 Tablespoons
    cooking fat (IE coconut or avocado oil, or ghee)
  • onion (roughly chopped)
  • cloves of fresh garlic, minced (optional)
  • 4 Cups
    broth of your choice (I used chicken, but veggie would also be good)
  • 1/2 Cup
    full fat coconut milk OR heavy cream
  • salt and pepper to taste

Instructions

  1. Peel your sweet potatoes and cut them into large chunks. Approx. 1-2" will be good. Just make sure that the chunk size is relatively consistent.

  2. Coarsely chop your onion. LAZY COOK TIP: It really doesn't matter how pretty it is, because you're eventually going to buzz it all up with the immersion blender. So don't worry too much about this.

  3. Heat your stock pot over a medium-high heat. Once it is hot, add your cooking fat and let it melt. Then put in your onion. Salt and pepper it. Saute until it is fragrant and soft. If you are putting in the optional garlic, do this right at the end and for no longer than 30 seconds to a minute. (Just say no to burned garlic. EEW.)

  4. To the stock pot, add your broth and your sweet potatoes. Bring to a boil, then reduce heat to a medium(-ish) for about an hour. Or until the sweet potatoes are super tender and falling apart.

  5. Turn off the heat. If you feel like adding some creamy-ness to your soup, go ahead and do so now. I scooped some raw cream off of our raw milk. Super buttery and yummy! Full fat coconut milk is also amazing in soups for a Paleo/Whole30 option!

  6. Lastly, grab your immersion blender. (A word to the wise: start with the blender all the way at the bottom of your pot. This helps avoid soup flinging all over your kitchen.) Buzz to your heart's content.

    The immersion blender to me is like magic. It turns your separate ingredients into a smoothly blended, delicious and nourishing concoction of yum!

    Salt and pepper it to taste.

  7. Lastly, garnish with your choice of any or all of the following:
    toasted pumpkin seeds
    fresh chives
    sour cream (sour "queen" as Little Bean calls it)
    croutons

    ENJOY!

  8. For those of you with an Instant Pot, you can streamline the process! Steps 1 and 2 are the same, but follow along for Steps 3 and beyond ...

    3. Set your Instant Pot to the "Saute" feature. Once it is hot, add your cooking fat and let it melt. Then put in your onion. Salt and pepper it. Saute until it is fragrant and soft. If you are putting in the optional garlic, do this right at the end and for no longer than 30 seconds to a minute. 

    4. To the Instant Pot, add your broth and your sweet potatoes. Set it on Manual for 30 minutes, and close it up.

    5. Do the "quick release" (I'm *SO* not patient with my Instant Pot ... which is entirely appropriate, I feel, given the name!) and continue with the rest of Step 5 and beyond!

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