Wednesday, December 24, 2014

Tupelo Honey Cafe: Sweet Potato Coconut Bisque, Vegan, Vegetarian, Gluton Free

Sweet potatoes are a vegetable that I think I should like, but when face to face with say 'mashed' sweet potatoes I don't get past a few bites.
However, I love this soup.

2 large sweet potatoes, peeled and sliced
4 cups plus 4 1/2 tsps water
1 can of unsweetened coconut milk (our can was 12 oz)
1 tablespoon brown sugar
1 1/2 tsp. pure maple syrup
1 1/2 tsp. honey (of course the book calls for tupelo honey but if you live in Australia, you will have a hard time finding that and besides we say 'go local!'.)
2 1/2 tsp. sea salt (we use Murray River salt)
1/2 tsp. pumpkin pie spice (we used a wee bit of nutmeg/cloves)
1/2 tsp. freshly ground black pepper
4 1/2 tsp. cornstarch
1/2 tsp. cayenne pepper (you could use just paprika if you are adverse to the spice level of cayenne)

In a large saucepan (if you really get into soups, and stews like chili, a good investment is a cast iron/ceramic coated saucepan- larger is always better because everything has room to cook evenly).
combine the sweet potatoes and 4 cups of water over high heat, bring this to a boil, and boil for about 20 minutes, or until your potatoes are tender.
Then reduce your heat  to medium and then using a potato masher, mash the potatoes in your pot.
Now, add in the coconut milk, brown sugar, maple syrup, honey, salt and spices and lastly your ground pepper.
Stir and simmer this for about 15 minutes or until you notice the soup thickening.
In a small bowl, combine the cornstarch and the remaining 4 1/2 tsp. of water to form a thick paste.
Add this mixture and your cayenne pepper to the soup and reduce heat to low and cook for about 5 minutes longer (or until the soup coats the back of a spoon).
Now use a hand held mixture to puree the soup (while it is still in the pot) to a smooth consistency.
(You could also in small batches transfer the soup to a stand mixer or processor).

Now your soup is ready to serve!


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