Are you ready for a smooth, creamy, nutritious & delicious Simple Dairy Free Sweet Potato Bisque / Soup?
Once the first warm-ish day hits each year, everyone around here thinks spring has come…My birthday is March 30th, so I can vividly recall snowstorms on my birthday and into the first week of April. So as much as I enjoy spring weather, I enjoy a roaring fire and a good snow too!
This is a must try soup…and once you do…it will become one of you must make soups, again and again and again! The Spicy Cinnamon & Sugar Crumble takes this soup over-the-top!
Speaking of soup…here are 8 additional must-try soups! Let me know which is your favorite!
Simple yet special – Creamy Roasted Red Pepper Soup
2 TBS olive or grapeseed oil
3/4 cup chopped sweet onion
4 cups chicken stock (or vegetable stock)
2 large sweet potatoes (or yams), peeled and diced (2 heaping cups)
2 TBS brown sugar (optional)
A pinch or two of Cinnamon
Pinch of ginger
Kosher salt & pepper to taste
A shake or two of Cayenne pepper if you want a little heatSaute your onions in the oil over medium heat in a medium sized pot until they are wilted and translucent, about 4 minutes.
Add in your stock and your sweet potatoes and simmer until potatoes are tender. Remove from heat and allow the soup to cool a bit.
Use an immersion blender or carefully pour your soup into your blender and puree soup (place a dish towel over the lid of the blender in case of warm soup splattering up out of the lid).
Rinse your pot clean, then return soup to the pot. Taste the soup. The sweetness of sweet potatoes (or yams) varies.
If you want it a little sweeter add in 1-2 TBS of brown sugar. I like mine sweet with a hit of spice. Add in a bit of cinnamon, ginger and if you like a little heat, red (Cayenne) pepper). Taste and adjust to your liking as you go.
Spicy Cinnamon & Sugar Crumble
2 TBS butter
1 1/2 cups fresh (on the stale side is good) bread torn into crumbs or small chunks
1 TBS sugar
1/2 tsp cinnamon
A couple pinches of red (Cayenne) pepper
Melt your butter in a large skillet, add in the breadcrumbs, sugar and cinnamon and toss until combined. Stir continuously over medium heat until breadcrumb crisp, being careful not to burn them, about 5-6 minutes. Keep the breadcrumbs spread out to help them crisp up faster.
If dairy is an issue, try this with a bit of coconut oil. I have not tried that but I am assuming it would lend an interesting taste to the soup overall.
Colleen’s Notes: If dairy is not an issue, an option is to swap out the 2 TBS olive/grapeseed oil in the soup for butter. Yams are what gives this soup its vibrant color. If you get your hands on an actual sweet potatoes, the soup will be lighter in color. The soup you see pictured above was made with 1 sweet potato and 1 yam.