Velvety Sweet Potato Bisque

5 medium-sized, organic sweet potatoes

3 cups low sodium vegetable broth

1 13.5-oz can unsweetened Thai coconut milk, well-stirred before use

2 Tbsp olive oil

1 tsp regular or vegan ghee

1 to 2 tsp Grade-A maple syrup or increase coconut sugar, below

1 tsp coconut sugar (2 to 3 tsp if omitting maple syrup)

¼ tsp powdered cinnamon

¼ tsp powdered ginger

½ tsp smoked paprika

½ tsp salt

Optional Topping

1 Tbsp extra virgin olive oil

Smoked salt, to taste

Coconut sugar, a sprinkle to taste

½ tsp curry powder

½ cup raw pumpkin seeds

Chop sweet potatoes into 2-inch chunks and add to a medium-size pot; cover with broth. Bring to a boil and cook until tender, approximately 15 minutes.

Place the cooked sweet potatoes, hot broth, half a can of coconut milk and all other ingredients into a blender and blend until smooth.

Pour the sweet potato bisque into bowls until half full. Spoon a tablespoon of coconut milk in a swirling pattern into the soup. Serve immediately.

For the optional pumpkin seed topping, heat olive oil in a pan with the smoked salt, coconut sugar and curry powder. Add pumpkin seeds to the hot pan and toss around until they are browned but not burned. Remove from heat and sprinkle a tablespoon or more of the toasted seeds on top of the sweet potato bisque.

Recipe courtesy of Marlaina Donato

Related Recipes

Asian Salmon Power Bowl

This vibrant bowl layers salmon, edamame, rice and shredded vegetables with a tangy sesame-lime drizzle—rich in fiber, protein and omega-3s. Read More » 

 

Overnight Cinnamon Date Oats

Hearty oats with dates, nut butter and flax offer a cozy, make-ahead breakfast packed with protein, fiber and cinnamon for gentle glucose support. Read More » 

 

Tropical Smoothie

A refreshing blend of mango, pineapple, greens and basil seeds delivers tropical flavor and blood sugar balance in one easy, energizing sip. Read More » 

Original article published at Natural Awakenings National