A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter. Served in a generous bowl, it can be a main dish, completed simply with salad and fresh bread. Served in smaller portions, it's a nice way to start a vegan Thanksgiving meal. Photos by Evan Atlas.
Chunky Sweet Potato Bisque
A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter.
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Servings: 6 to 9
Calories: 197kcal
Ingredients
- 1 ½ tablespoons extra-virgin olive oil
- 1 large yellow or red onion chopped
- 2 large or 3 medium sweet potatoes peeled and cut into large dice, about ¾ inch
- 2 large or 3 to 4 medium carrots peeled and sliced
- 15- to 16- ounce can diced tomatoes try fire-roasted
- 2 bay leaves
- 2 teaspoons salt-free all-purpose seasoning such as Frontier or Mrs. Dash
- ¼ teaspoon ground cinnamon
- ½ teaspoon dried basil or oregano
- 15- to 16- ounce can chickpeas or large white beans cannellini or Great Northern, drained and rinsed
- 1 to 2 cups unsweetened nondairy milk very good with unsweetened coconut milk
- Salt and freshly ground pepper to taste
- Minced fresh parsley or cilantro for topping as desired
Instructions
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden.
- Add the sweet potatoes, carrots, and enough water to barely cover the vegetables.
- Bring to a slow boil, then stir in the tomatoes, bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and carrots are tender, about 20 to 25 minutes. Remove and discard the bay leaves.
- If using an immersion blender, add the beans and blend about half of the ingredients in the pot, giving the soup a chunky texture.
- If using a food processor, transfer about half of the solid ingredients into the container, along with half of the beans and a little of the cooking liquid, then return to the soup pot.
- Add enough nondairy milk to give the soup a slightly thick consistency. Season with salt and pepper, then return to the heat and simmer over very low heat for 10 minutes longer.
- Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed. Top individual servings with parsley or cilantro, if desired.
Nutrition
Calories: 197kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 409mg | Potassium: 604mg | Fiber: 8g | Sugar: 7g | Vitamin A: 14209IU | Vitamin C: 11mg | Calcium: 160mg | Iron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Nutrition information
Per serving: Calories: 196; Total fat: 7g; Protein: 6g; Fiber: 4.6g; Carbs: 29g; Sodium: 173 mg
- Enjoy more of VegKitchen’s sweet potato recipes.
- Warm yourself up with more fall harvest soup recipes.
Dottie says
Absolutely delicious. Made with black beans and cilantro.
Nava says
Thanks, Dottie — great idea to use black beans and cilantro!
Chuck says
Used salt free "Spike" seasoning. Really good meal!
Claire says
I made it for dinner, it was delicious! I loved the taste of sweet potatoes and cinnamon together. I'm definitely going to cook this again!
Thanks for sharing all these great vegan recipes! It really helps me cooking as I turned vegetarian a few months ago.
Brig says
Added bacon bits.... So good.
Nava says
Great idea, Chuck —Spike is great, as is the equivalent all-purpose seasoning made by Frontier. I love using these products for soups and stews.
Nava says
Thanks so much for your kind thoughts, Claire — glad these recipes are helpful to you in your journey!
Nava says
Let's pretend you meant vegan bacon bits!
Sue says
I made a few tweaks and got a bit more yumminess factor: 1. add a good sized clove of garlic to the onions when you saute; 2. use veggie broth or I added Better than Bouillon veggie base to the water I used to cover the veggies BEFORE cooking, and it gave a good amount of added flavor; and 3. after all is said and done, try a bit (maybe a quarter tsp) of crushed red pepper. Dear God. Had a hard time stopping. 😀
Nava says
Love your tweaks, Sue, and so glad you enjoyed this!
Francis Shanley says
Very good, great fall dish. I added 1small bag of frozen corn.
Kirsten says
I just made this, and it was delicious! My mom and I agree we will totally be making this again