Vegan Sweet Potato Bisque
This vegan sweet potato bisque recipe is sweet, spicy, and SO easy to make with only 5 main ingredients plus a few spices. It's the perfect recipe to warm you up and provide comfort during these early dark evenings. You can make this soup with ingredients you likely already have lying around your kitchen and, contrary to many other soup recipes, a bowl of this will actually keep you full for more than an hour! Trust me, it’s hungry man tested. Sweet potatoes are the gift that keep giving.
Another one of my many reasons for loving this soup is that you don’t have to have broth on-hand to make it. I start this recipe by boiling cubed sweet potatoes in water then using that starchy sweet H20 as the soup base. Let me back up for a moment and also share that this truly is a wonderful lazy cook’s recipe. You don’t have to buy broth or peel potatoes for this soup, which is amazing. For a girl who lives on soups during the cold months, I feel like I’m always out at the grocery store with just a buggy loaded with broth cartons. Yes, I know I can and should make my own at home. Sometimes I do! Most of the time, I don’t. Between the jobs, extracurricular, social and family calendar, I forget to add “make large batch of homemade soup stock” to my list. So, the fact that I can just throw the main ingredients together with water makes me extra excited about this recipe.
The inspiration for this recipe is a mix of my days spent in Boone, NC for college at Appalachian State University. There were many, MANY great restaurants in town, but one of my favorites is a place called Coyote Kitchen. One of their specials soups they would often offer was a spicy Jalapeño Yam soup served with warm rosemary bread. Oh. My. Goodness. I’m drooling over the keyboard just thinking about it. I wanted to create my own version at home so for the past six years or so we’ve played around with many combinations of sweet potatoes/yams and spices from jalapeños to chilies to my now favorite, good ole’ cayenne pepper.
This sweet potato bisque is a regular weeknight menu item at the Middleton’s because:
- It’s only 5 main ingredients, plus a few spices you likely already have on-hand.
- Easy cleanup of only 3 prep dishes, plus your cutting board, knife, and measuring spoons.
- Thick and creamy consistency keeps you full for longer than an hour!
- Spicy and sweet flavor profile will jazz up your weeknight dinner.
Ready to make this recipe? Here’s how I do it –
Wash and cut 2 large sweet potatoes (leave the skin on) into cubes.
Place the cubed sweet potatoes in a large pot with 4 cups of water and bring to a rolling boil on the stove.
Once the pot begins to boil, reduce the heat slightly to medium-high and let the potatoes continue to cook for 20 minutes until they’re tender and can be cut through with a butter knife.
While the potatoes are boiling, sauté 1 onion in a tablespoon of olive oil on medium-low until the onions are translucent, about 10 minutes.
When the potatoes and onions are cooked, add all the remaining ingredients, including the potato water, into a high-powered blender.
Blend on the highest setting for 30 seconds to 1 minute.
Serve immediately into bowls and/or store for serving later. You could even freeze this for another meal!
I love to top my soup with a little extra drop of creaminess, so if you're vegan, you could use some creamy cashew cheese or your favorite semi-soft variation. If you're vegetarian, you could use goat cheese.
I also added some toasted pepitas on top, because I love a that little extra salty crunch they provide!
It was a conscious decision to add turmeric into the recipe because we can ALWAYS use some anti-inflammatory help around this time of year (here's another amazing anti-inflammatory recipe I love!). The fall into winter season transition brings a whole set of new allergy issues for us in the land of the pines. The turmeric also adds a subtle savory flavor to help balance the sweet and spiciness of potato & apples.
This is a great gluten free and vegan recipe that almost everyone can enjoy! I love to serve this recipe when we have guests over or take to a potluck because it’s so easy to make and has always been a crowd pleaser. We can get about 6 bowls of soup out of this recipe, depending on how large the bowls are you’re using.
A note on spice and apples
I like to use a little more than a pinch of cayenne pepper most of the time, but you could totally dial it back or add more to heat it up. As I mentioned earlier, we've tested out different variations of spice but the cayenne seems to work the best in this recipe. I’m definitely a fan of jalapeño (if you are too, check out this Spicy Jalapeño + OJ Margarita – YUM!), so I’m still curious about making a soup with it. However, for this recipe, I stick to cayenne.
I like to use a pink lady or gala apple for this recipe. It adds the perfect sweet-but-not-TOO-sweet element, and isn’t sour at all. A green apple produces a tart flavor and a Fuji apple produces a much sweeter soup. You could try another apple variation to see how it turns out. If you do, comment back and let me know how it went!
I hope you enjoy this soup as much as I do! If you make it, post a pic to social media and tag @thecheersyears – I love to see what YOU create!
Here’s to soothing soups that brighten up the early darkness of winter… Cheers!
- 2 sweet potatoes
- 1 onion
- 1 apple
- 1/3 cup cashews
- 2 cloves garlic
- 1/4 tsp. cinnamon
- 1 tsp. turmeric
- 1/4 tsp. cayenne
- pinch salt
- pinch pepper