Go Back
–+ servings

SWEET POTATO BISQUE

Servings: 4
Adapted from our go-to, love-everything recipe resource, Love and Lemons, a velvety sweet and savory soup with smoky notes of garlic and smoked paprika, a delicate spice of ginger, and the creaminess of cashew milk. This soup also makes an impressive shooter, served in tiny tasters cups for your next gathering.
PRINT PIN

Ingredients

  • 3 Tbsp Plant Butter
  • 1 Large Sweet Onion, sliced thin
  • 2 Lbs Sweet Potatoes, peeled + chopped
  • 1 Apple, peeled + chopped
  • 3 Cloves Garlic, chopped
  • 1 Tsp Ginger Root, grated (or 1/4 tsp dried powder)
  • ½ Tsp Smoked Paprika
  • 3 Cups Vegetable Stock
  • 2 Cups Cashew Milk (Elmhurst works well)
  • 1 Tsp Apple Cider Vinegar
  • Toppings: Parsley, Pepitas, Croutons, Almond Sour Cream
  • 1 Tsp Salt
  • 1 Tsp Pepper

Instructions

  • Heat 3 tbsp plant butter in large pot over medium. Once melted, add onions and 1 tsp salt, coating well in butter, sautéing until lightly caramelized, about 8 min.
  • Add 1 tsp black pepper, toast for 1 min.
  • Add sweet potatoes + apple, cooking 10 min.
  • Add spices, ginger and garlic, sauté for 1 min or until fragrant.
  • Add broth + cashew milk. Bring just to a boil, then reduce to low and cover. Cook about 40 min, until potatoes are tender.
  • Remove from heat. Using hand-held blender or stand alone, blend soup until smooth. Add more broth if necessary to loosen up texture.
  • Add soup back to large pot, add 1 tsp Apple Cider Vinegar, and return to low heat. Let it heat on low a few min. Serve.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!