Thai Sweet Potato Bisque ~ Creamy Coconut Milk & Warm Spices Recipe

Name: Thai Sweet Potato Bisque ~ Creamy Coconut Milk & Warm Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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.; 2 limes; 1 inch piece of ginger peeled and grated. I used a microplane zester for this.; 6 Rapunzel No Salt Bouillon Cubes; 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, flaky sea or my favorite finishing salt, grey celtic sea salt, toasted pepitas (pumpkin seeds), crusty bread

Servings: persons

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
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.
2 limes
1 inch piece of ginger peeled and grated. I used a microplane zester for this.
6 Rapunzel No Salt Bouillon Cubes
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, flaky sea or my favorite finishing salt, grey celtic sea salt, toasted pepitas (pumpkin seeds), crusty bread

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. 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.
2
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!

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, 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., and more.

Yes, Thai Sweet Potato Bisque ~ Creamy Coconut Milk & Warm Spices falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Sweet Potato Bisque ~ Creamy Coconut Milk & Warm Spices

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