Coconut-Sweet Potato Bisque
For this cheerful-hued soup, microwaving rather than peeling and dicing several big sweet potatoes cuts way down on prep time. But if you’re not a fan of microwaving, peel and dice to your heart’s content! That option is given in the note following the recipe.
Prep Time 10 minutes
Cook Time 15 minutes
large or 5 medium-large sweet potatoes
(see More Time / Less Lazy)
can fire-roasted diced tomatoes
can light coconut milk
good-quality curry powder
Salt and freshly ground pepper to taste
Microwave the sweet potatoes, starting with 3 minutes per potato. Test, then add 1 additional minute per potato until soft. Set aside until cool enough to handle. If you want to speed up the process, immerse in a bowl of ice water.
When the sweet potatoes are cool enough to handle, split in half and scoop the flesh out into a bowl and discard the skins.
Heat the oil in a soup pot. Add the onion and sauté until golden.
Add the tomatoes, coconut milk, curry powder, and 2 cups water. Bring to a slow boil.
Stir in the sweet potato. Puree the soup until smooth either by using an immersion blender or transferring (in batches if need bto a blender.
Heat the soup gently until it reaches a simmer, then season with salt and pepper. Serve at once, or if time allows, let it stand for a half hour or longer to allow the flavors to blend. Heat through gently as needed.
• Add some heat with sriracha or other hot sauce
• Top each serving with chopped cilantro
More time / Less lazy
Before beginning the soup, peel the sweet potatoes and cut into large dice. Place in a large saucepan with barely enough water to cover. Bring to a slow boil, then lower the heat, cover, and simmer until tender, 15 to 20 minutes. Proceed with the recipe from step 3. If there’s still some cooking water remaining with the sweet potatoes, use less water in step 4, then adjust as needed.
Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Evan Atlas.