Vegan Sweet Potato Bisque

By Audrey Hunt, VRG Intern

Servings: 8 people

Total cooking time: 40 minutes

Ingredients:

• 1 onion
• 1 Tablespoon fresh ginger
• 3 cloves garlic
• 1 Tablespoon vegetable oil
• 6 cups vegetable stock
• 13.6-ounce canned coconut milk
• 6 sweet potatoes
• 1 carrot
• 2 teaspoons salt
• 1 Tablespoon curry powder
• 1 Tablespoon cinnamon
• 1 teaspoon cumin
• Chopped parsley for garnish

Directions:

1. Start to sauté the onion, ginger, and garlic in a medium saucepan in the vegetable oil over medium heat.
2. In a large pot, add the vegetable stock, coconut milk, sweet potatoes, carrot, sautéed vegetables, salt, curry, cinnamon, and cumin.
3. Wait to bring ingredients to a boil while on medium heat. (Takes around 30 minutes)
4. Once the potatoes are soft, take the pot off the stove and purée the soup in a blender or you can use an immersion mixer.
5. Let sit for around 5 minutes.
6. Garnish with parsley and it’s ready to serve!