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Spicy Sweet Potato Bisque

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

Spicy Sweet Potato Bisque
 
Prep Time
Cook Time
Total Time
 
This Thai-style soup gets its luxurious texture from coconut milk, negating the need for any cream or butter.
Author:
Recipe Type: Soup
Serves: 4
Ingredients
  • 3 large sweet potatoes, peeled and chopped. (They should weigh about one pound each totaling 3-3½ 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)
  • ½ 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
  • ½ 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
  1. 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.
  2. Remove from the oven, place the pepper in a covered bowl or wrap in tin foil to steam.
  3. Once cool enough to handle, peel the skin and discard. Chop and set aside.
  4. In a large pot saute the onion and chili in some coconut oil or neutral tasting oil with a pinch of salt.
  5. 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.
  6. Cover, bring to a boil, reduce heat and simmer until the sweet potatoes have softened.
  7. Puree with an immersion blender or in a food processor or blender (be careful if using a blender or food processor with hot soup).
  8. Stir in the coconut milk. Start with just a half a can and add more to your liking.
  9. 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!
  10. 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.
Jill Nammar

Jill Nammar

Jill Nammar believes in cooking with freedom, intuition and joy and that it's meant to be a soothing, positive and creative experience. She cooks with Mediterranean, Moroccan, Mexican and South East Asian influences, and her chocolate obsession makes it impossible for her to resist brownies, even for breakfast. JIll lives in the Boston area with her husband, Tom, and their happy beagle-mix, Ellie.

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Originally Published: October 2, 2013

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