This Thai-style soup gets its luxurious texture from coconut milk, negating the need for any cream or butter.
By Jill Nammar
Spicy Sweet Potato Bisque
- Total Time: 1 hour
- Yield: 4 1x
Description
This Thai-style soup gets its luxurious texture from coconut milk, negating the need for any cream or butter.
Ingredients
Scale
- 3 large sweet potatoes, peeled and chopped. (They should weigh about one pound each totaling 3–3 1/2 pounds)
- 1 red pepper, halved and seeded (optional, see notes)
- 1 large onion, chopped
- 1 tiny red or green Thai bird-eye pepper, diced or one jalapeno pepper, diced. Remove the seeds if you want it less spicy.
- 1 lime
- 1 inch piece of ginger peeled and grated. I used a microplane zester for this.
- 6 Rapunzel No Salt Bouillon Cubes (see notes)
- 1/2 teaspoon of ground cinnamon plus more for sprinkling. I use strong Vietnamese cinnamon from Penzeys Spices.
- 6 cups of water
- Neutral oil or coconut oil for cooking
- 1/2 of a 13.5 ounce can of coconut milk. I like Thai Kitchen brand.
- Sea salt to taste
- To Serve: Thai basil, cilantro, lime wedges, lime zest, ground cinnamon, toasted pepitas (pumpkin seeds), crusty bread
Instructions
- Place the sliced pepper, cut side down, on an oven safe baking sheet lined with tinfoil and broil on high until the skins are charred and blackened.
- Remove from the oven, place the pepper in a covered bowl or wrap in tin foil to steam.
- Once cool enough to handle, peel the skin and discard. Chop and set aside.
- In a large pot saute the onion and chili in some coconut oil or neutral tasting oil with a pinch of salt.
- Once the onion has softened, add the chopped sweet potatoes, roasted red pepper, grated ginger, 6 cups of water, 6 Rapunzel cubes and the cinnamon. Adjust the salt.
- Cover, bring to a boil, reduce heat and simmer until the sweet potatoes have softened.
- Puree with an immersion blender or in a food processor or blender (be careful if using a blender or food processor with hot soup).
- Stir in the coconut milk. Start with just a half a can and add more to your liking.
- Finish the soup with a good dash of cinnamon, a little lime zest, lime juice and Thai basil. Toasted pumpkin seeds are also nice sprinkled on top. Enjoy!
- Note: Rapunzel No Salt Vegetable Bouillon Cubes are my go-to choice for all my vegetable soups. This bouillon creates a broth that has a pure clean, fresh taste. I buy it by the case from amazon. You can also find it select Whole Foods supermarkets. If you don’t want to search for it, use a vegetable stock or broth that you’d drink on its own or make your own stock. Some vegetable broths and stocks found in those boxes have an off-putting taste that can ruin a soup. If using vegetable broth from a box or can, omit the water.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Soup
