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Sweet Potato Bisque

This dairy-free bisque is creamy, while providing antioxidents, fiber, and high amounts of Vitamin A.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4


  • 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.


This soup keeps well for 3 days in an airtight glass container in the fridge.