This is a lovely warming and nourishing soup when you are looking for something with some substance. The creaminess from the coconut milk with the curry spices, pair beautifully with the earthy flavors of the sweet potato. What I love about this soup versus traditional bisques is you still get the satisfaction of a creamy, rich soup without the angry tummy that many people get afterward. From indigestion to acid reflux to ulcers and chrons disease, the number of digestive related doctor visits annually is on the rise and is quickly becoming what family medical practitioners hear the most of in a day.
Our body digests certain foods over specific time periods and requires careful food combining in order to do its job effectively. However, the reality of our North American diet and style of cooking usually does not follow basic food combining principles. For example mixing multiple proteins and fats can create gastrointestinal issues. Now, let’s think of a traditional bisque, you have butter, dairy, and maybe there is bacon in it? That is three hard to digest, high fat and animal proteins in one small bowl. This can cause our digestion to be sluggish, put excessive stress on the liver and gallbladder, increase gas and bloating, and cause intestinal troubles.
We don’t all like hearing about food-combining because the principles often go against how we like to eat, but the reality of how our digestive system works best is something to consider. So the solution does not need to be you never get to enjoy a bowl of rich and creamy bisque again but find healthier ways to prepare it.
Coconut milk is a healthy fat that offers anti-microbial and anti-bacterial properties. Cumin is rich in iron and has been used medicinally for its digestion-enhancing benefits since the Egyptian times. The orange color of the soup is thanks to the carotenoid phytonutrients in the sweet potatoes. Sweet potatoes are an excellent source of Vitamin A and C, they have antioxidant benefits, and are not a member of the nightshade family like other potatoes so are a safe potato for those with inflammation diseases such as arthritis. Overall, this soup is a nutrition powerhouse and a great plant-based bisque alternative that your digestion will thank you for.
Sweet Potato Bisque
- 1 pounds sweet potatoes, peeled, and cut into bite size pieces
- 1 tbsp avocado oil
- pinch sea salt flakes
- 4 medium shallots peeled and finely sliced.
- 1 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp ground coriander
- 1.5 cups coconut milk (full fat)
- 2.5 cups vegetable broth
- 2 tbsp fresh chopped chives
- Add 1 cup of vegetable broth, salt, and sweet potato chunks in a large saucepan, cover with a lid and bring to a boil. Reduce heat and let simmer for about 15-20 minutes until the potatoes are soft. Drain and cool under cold running water.
- Put the pot back on the burner. Place oil and shallots over low-medium heat and cook until the onions are translucent, for about 2 minutes. Add spices and remaining broth, stir until fragrant.
- Add sweet potatoes, remaining cup of broth and coconut milk into the pot. Stir well and allow to simmer for 5 minutes on low with the lid on.
- Using an immersion blender blend until smooth. If you don't have an immersion blender, allow the soup to slightly cool and pour it into a blender an process.