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–+ servings
Curried Sweet Potato Bisque

Creamy Curried Sweet Potato Bisque that's Comfort in a Bowl

This Curried Sweet Potato Bisque is a creamy, dreamy vegan and gluten-free soup that is perfectly warming and simple to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups Sweet Potatoes Peeled and cubed, organic recommended
  • 1 medium Honey Crisp Apple Peeled, cubed, or substitute with a firm sweet apple
  • 2 tablespoons Oil Avocado or olive oil recommended for rich flavor
  • 3 cloves Garlic Minced, or use garlic powder as a substitute
  • 1 medium Yellow Onion Diced; substitutes: shallots or white onion
  • 1 stalk Celery Chopped; fennel can be an alternative
  • 4 cups Vegetable Broth Low-sodium preferred
  • 4 sprigs Fresh Thyme Switch to dried thyme if fresh is unavailable
  • 2 tablespoons Curry Powder Use a spicy variety for more depth
  • 1 teaspoon Ground Ginger Use fresh ginger as a swap for vibrant flavor
  • 1 teaspoon Cinnamon Adds earthy notes
  • 1 can Coconut Milk Canned, unsweetened recommended
For Optional Toppings
  • ¼ cup Toasted Pumpkin Seeds For added crunch
  • 1 teaspoon Chili Powder Optional, for extra heat

Equipment

  • large pot
  • immersion blender

Method
 

Step-by-Step Instructions for Curried Sweet Potato Bisque
  1. Prepare the sweet potatoes and apple by peeling and cubing them. Dice the onion, mince the garlic, and chop the celery. Aim for uniform sizes for even cooking.
  2. Heat 2 tablespoons of oil over medium heat in a large pot. Add onion and garlic, sautéing for 3 minutes until soft. Add celery and cook for an additional 1-2 minutes.
  3. Pour a splash of vegetable broth into the pot, scraping the bottom with a spoon to lift browned bits. Stir for about a minute.
  4. Add the remaining vegetable broth, sweet potatoes, apple, thyme, curry powder, ginger, cinnamon, salt, and pepper. Cover and simmer for 15-20 minutes until sweet potatoes are fork-tender.
  5. Remove thyme sprigs. Blend the soup with an immersion blender until smooth. If using a regular blender, cool slightly before blending.
  6. Return blended soup to the pot, stir in coconut milk, and heat gently over low for 2-3 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 15000IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Use organic ingredients for the best flavor and adjust seasonings to personal preference before serving.

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