One of the best things about fall is soup. It’s one of my favorite things to eat and the chilly weather brings on soup cravings full force. This recipe is actually a bisque and the smooth creamy texture paired with the flavor of the roasted sweet potatoes is simply fantastic. – Marla
2 large sweet potatoes, peeled & cubed
2 Tablespoon olive oil, divided
1 small onion, chopped
2 inch piece of fresh ginger root, grated
1 Tablespoon red curry paste [or a little less if you don’t like spicy]
1 Can coconut milk [15oz]
3 Cups vegetable broth
sea salt & fresh ground pepper, to taste
.. Preheat oven to 400. Spray 2 baking sheets with oil or line with aluminum foil.
.. Place cubed sweet potatoes and chopped onion in a large bowl. Drizzle with 1 Tablespoon olive oil & add sea salt and fresh ground pepper to taste. Toss to combine. Spread sweet potatoes and onions on prepared baking sheets in a single layer. Roast sweet potatoes & onion in oven for about 40 minutes or until lightly browned, stirring half way through to help them cook evenly.
.. Heat 1 Tablespoon olive oil in a large soup pot over medium heat. Add the ginger and cook 2-3 minutes. Stir in curry paste and cook about 1 minute, add in coconut milk and vegetable broth, whisking to combine. Bring to a boil then simmer over low heat for about 5 minutes.
.. Add roasted sweet potatoes and onion to the soup and cook over medium heat for about 5 minutes.
.. Using a ladle or cup, transfer soup to to a food processor and puree [may need to be done in batches]. Transfer back to soup pot and simmer on low until ready to serve.
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