Go Back
- 2 large sweet potatoes, peeled and cubed - 1 medium onion, chopped - 3 cloves garlic, minced - 1 carrot, diced - 1 stalk celery, diced - 4 cups vegetable broth - 1 cup coconut milk These ingredients form the base of your bisque. Sweet potatoes give it a creamy texture. The onion, garlic, carrot, and celery add depth and flavor. The vegetable broth brings everything together, while coconut milk adds a rich, smooth finish. - 1 teaspoon ground ginger - 1/2 teaspoon ground cumin - 1/2 teaspoon smoked paprika These spices enhance the flavor of the sweet potatoes. Ground ginger adds warmth. Cumin brings an earthy taste, while smoked paprika adds a hint of smoke. - 1 can (15 oz) white beans, rinsed and drained - 2 tablespoons olive oil - 1 tablespoon fresh rosemary, chopped (for garnish) Crispy white beans provide texture and protein. The olive oil helps them get crispy. Fresh rosemary adds a bright finish when you serve your bisque. These toppings make each bowl a delight. For the full recipe, check the section above. Sautéing the base vegetables Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté these for about 5-7 minutes. You want the veggies to soften and release their great smells. This step builds a tasty base for your bisque. Cooking sweet potatoes and spices Next, stir in 2 large sweet potatoes, cubed. Add 1 teaspoon of ground ginger, 1/2 teaspoon of cumin, and 1/2 teaspoon of smoked paprika. Cook this mixture for 2 minutes. This helps the spices open up and flavor the sweet potatoes. Then, pour in 4 cups of vegetable broth and bring it all to a boil. After boiling, lower the heat and let it simmer for about 20 minutes. You want the sweet potatoes to be tender. Smooth texture consistency Once the sweet potatoes are tender, remove the pot from heat. Use an immersion blender to blend the mixture until it is completely smooth. If you don’t have an immersion blender, you can carefully transfer the hot soup in batches to a regular blender. Blend until smooth, and then return it to the pot. Adjusting flavors Now, place the pot back on medium heat. Stir in 1 cup of coconut milk and let it heat through for about 5 minutes. Taste the bisque and adjust the seasoning with salt and pepper. This step is key to making your bisque flavorful and rich. Sautéing for the perfect crunch While your bisque heats up, it's time to make the crispy white beans. Preheat another skillet over medium heat and add the remaining tablespoon of olive oil. Rinse and drain a can of white beans, then add them to the skillet. Season with salt and pepper, and sauté for about 10 minutes. Stir occasionally until the beans turn golden and crispy. This adds a great texture to your bisque. Timing with bisque preparation Make sure to time the beans with your bisque. You want the beans to be ready right when you finish the bisque. This way, they stay crispy when you serve the bisque warm. Top your bowls with the crispy beans and a sprinkle of fresh rosemary. Enjoy your savory sweet potato bisque with crispy white beans. For the full recipe, check out the details above. To get creamy bisque, I recommend using an immersion blender. It blends right in the pot. This method saves time and mess. If you use a traditional blender, work in batches. This helps avoid spills. Cook the sweet potatoes until they are soft. This usually takes about 20 minutes. The longer they cook, the sweeter they become. Sweet potatoes get their best flavor when tender. Add a splash of lemon juice or vinegar for brightness. This little touch wakes up the flavors. Acidic notes balance the sweetness of the potatoes. Consider adding a pinch of cayenne for a kick. It pairs well with the spices. Experiment with spices like coriander or nutmeg. These can deepen the flavor profile. A little bit can go a long way. Pair your bisque with crusty bread or a fresh salad. These sides make a great meal. For toppings, add crispy white beans first. Then sprinkle fresh rosemary on top. It adds color and aroma. Serve in warm bowls to keep the bisque hot. Enjoy the beautiful presentation of colors and textures. For more details, check the Full Recipe. {{image_2}} You can easily modify this recipe for different diets. For a vegan version, simply skip the coconut milk and use a nut milk instead. You can also swap the white beans for chickpeas if you prefer. To make it gluten-free, ensure that your vegetable broth is certified gluten-free. Adding more veggies is a great way to boost nutrition. Consider mixing in some spinach or kale at the end for extra greens. You can also add proteins like lentils or quinoa for added heartiness. These options enhance flavor and texture while keeping the dish healthy. If you're feeling adventurous, try adding curry flavors. A tablespoon of curry powder can give the bisque a warm, rich profile. You might also explore spices like turmeric or garam masala for a unique twist. These spices can transport your taste buds to far-off lands with every spoonful. Consider adding regional spices too. For example, a pinch of za'atar can add a Middle Eastern flair. Similarly, incorporating smoked paprika can deepen the flavor, giving it a southern U.S. touch. Each spice brings a new story to the dish. You can serve this bisque smooth or chunky. If you prefer a chunkier texture, blend only half of the soup. This keeps some sweet potato pieces, adding heartiness and a rustic feel. You might also want to try a cold version. Chilling the bisque can create a refreshing summer dish. Just blend it and chill it in the fridge for a few hours. Serve it in bowls with crispy white beans on top for a fun twist on a classic. Store your sweet potato bisque in an airtight container. It stays fresh for about 3 to 5 days in the fridge. Make sure to let it cool before sealing. This helps prevent condensation, which can alter the texture over time. To freeze the bisque, let it cool completely. Then pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It lasts about 3 months in the freezer. For thawing, move the bisque to the fridge overnight. Reheat it gently on the stove over low heat. Stir often to ensure even warming. You can add a splash of coconut milk to restore creaminess as it heats. If you have leftover bisque, get creative! Use it as a pasta sauce or a base for grain bowls. You can also mix it with cooked rice for a filling dish. The flavors blend well with other veggies too. This way, nothing goes to waste, and you enjoy new meals! Yes, you can make this bisque ahead of time. It stores well in the fridge for about three days. Just let it cool before putting it in an airtight container. To reheat, warm it gently on the stove. This method keeps the flavor intact. You can also freeze the bisque for up to three months. Just pack it in a freezer-safe container. Thaw it in the fridge overnight before reheating. If you need an alternative to coconut milk, try almond milk or cashew cream. Both give a nice, creamy texture. You can also use regular milk or oat milk for a different flavor. Keep in mind that these options may alter the taste slightly. Always adjust the seasoning to balance the flavors. To change the spiciness, add more or less ground ginger and smoked paprika. Start with a small amount, then taste. For extra heat, include a pinch of cayenne pepper or red pepper flakes. If it gets too spicy, add more sweet potatoes or coconut milk to cool it down. Balancing heat is key for a delicious bisque. This blog post shared how to make a delicious sweet potato bisque. We covered key ingredients like sweet potatoes, broth, and spices. You learned preparation steps, blending tips, and making crispy white beans. We discussed ways to enhance flavor, suggest variations, and storage tips. You can make this dish your own with different flavors and textures. Enjoy experimenting and sharing your tasty creations!

Sweet Potato Bisque with Crispy White Beans

Dive into the comforting flavors of Sweet Potato Bliss Bisque! This creamy soup combines sweet potatoes, fragrant spices, and a touch of coconut milk for a delightful twist. Perfect for cozy nights or meal prep, this recipe is simple to follow and packed with nutrition. Learn how to make this hearty bisque topped with crispy white beans for an extra crunch. Click to explore this delicious recipe and warm up your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

2 large sweet potatoes, peeled and cubed

1 medium onion, chopped

3 cloves garlic, minced

1 carrot, diced

1 stalk celery, diced

4 cups vegetable broth

1 cup coconut milk

1 teaspoon ground ginger

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 can (15 oz) white beans, rinsed and drained

2 tablespoons olive oil

1 tablespoon fresh rosemary, chopped (for garnish)

Instructions
 

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes or until the vegetables are softened and fragrant.

    Stir in the cubed sweet potatoes, ground ginger, cumin, and smoked paprika. Cook for an additional 2 minutes, allowing the spices to bloom.

      Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let simmer for about 20 minutes, or until the sweet potatoes are tender.

        Meanwhile, prepare the crispy white beans. Preheat another skillet over medium heat and add the remaining tablespoon of olive oil. Add the rinsed white beans, season with salt and pepper, and sauté them for about 10 minutes, stirring occasionally until they are golden and crispy.

          Once the sweet potatoes are tender, remove the pot from heat and blend the mixture using an immersion blender until completely smooth. Alternatively, transfer to a blender in batches to blend until smooth.

            Return the bisque to medium heat and stir in the coconut milk. Allow it to heat through for about 5 minutes. Adjust seasoning with salt and pepper to taste.

              Serve warm in bowls, topped with crispy white beans and a sprinkle of fresh rosemary for garnish.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4