Autumn Spiced Sweet Potato Bisque
RECIPE
1 can of whole coconut milk (I like Native Forest Organic
Coconut Milk)
2 large sweet potatoes (baked and skinned)
1 quart bone broth
1 onion chopped and peeled
1 chunk fresh chopped ginger root (should be about ¼ cup when grated or size of 1 or 2 fingers placed together)
1 tbsp. turmeric root powder
1 tbsp. curry powder
1 tsp. cinnamon
½ tsp. cumin
1 tsp. rapadura, coconut sugar, or sucanat (may omit)
Ghee or butter for sautéing ginger and onion
Salt and pepper to taste (about 1/2 - 1 tsp of each)
You may finely chop the onion and ginger root but I prefer the food processor for this job (less work and no crying from the onion) J Sauté the onion and ginger root in 1-2 Tbsp. of ghee or butter in a large heavy saucepan. Sauté until onion is translucent (about 3-4 minutes). Add the quart of bone broth, coconut milk, cooked sweet potatoes or butternut squash, spices, and sugar. When everything is mixed and heated, pour in blender and puree until smooth. Pour into bowls and enjoy the deliciousness! Refrigerate leftovers in sealed glass container for about 4-5 days.
Bon appetit!
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