Sweet Potato Bisque

Sweet Potato Bisque

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  • 3 large organic sweet potatoes, peeled
  • 1 medium-sized onion, peeled and diced
  • 6 cups low-sodium vegetable broth, divided
  • 2 cloves garlic, peeled and minced
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. fresh thyme (or 1 tsp. dried)
  • ½ tsp. ground nutmeg
  • 1 tsp. ground Ceylon cinnamon
  • 1 tsp. organic, non-GMO light miso
  • Ground black pepper to taste
  • 1½ cups unsweetened organic almond milk


  1. In a large pot, cook the potatoes for 35 minutes in 4 cups of water.
  2. Place the onion in a large saucepan and sauté over medium heat for 8 minutes. Add ¼ cup of the vegetable broth to keep the onion from sticking to the pan.
  3. Add the garlic, ginger, thyme, nutmeg, and cinnamon and cook for 1 minute.
  4. Add the sweet potatoes, the remaining vegetable broth, and miso. Bring to a boil over high heat.
  5. Reduce heat and simmer, covered, for 35 minutes, stirring occasionally.
  6. Add the almond milk. Cook for an additional 5 minutes, and season with a bit of pepper. Serve topped with a sprinkle of fresh thyme.