Spicy Sweet Potato Bisque with Chipotle Croutons- Vegan

O M G… I know you have heard this before but, this time I really mean it. I have made one of the best soups I have ever tasted. Thanks to Jackie over at Marin Mama Cooks who turned me onto this masterpiece in Gwyneth Paltrow’s New cookbook It’s All Good.

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If you have never read Jackie’s blog now is the time. She has beautiful pictures and even better, tasty simplistic recipes for the whole family. I want her to cook for me just one week… that’s all I’m asking/ begging!

Ok now onto the soup. I modified Gwyneth’s original recipe by adding in some more veggie power with carrots and tomatoes. If you want to keep it really simple you can skip them. I think the coolness of the added veggies goes well with the kick of the red onion and spicy habanero pepper.

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Now hear this warning! This soup is SPICY. Like not to be fooled around with spicy. Originally I had used one and a half habanero peppers with only half the seeds and just stirring it in the pot I could tell it was way to spicy. You can always take the peppers out before you blend it if you think its going to be too spicy but you still want a little bit of kick. My unsuspecting boyfriend spooned a big gulp into his mouth before I could warn him and it sent him coughing! For me it’s not too much, but rather an unexpected flavor in a beautiful bisque :)

While the stove top cook time may be a bit of an investment (25-20 mins, so about 50 mins from start to finish) you will love the fresh tasting results. I also whipped up an added bonus while the soup was boiling away. Chipotle croutons can be made on the quick with some day old ciabatta bread and a bit of oil and spices.

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Who says soup is only for winter? Definately NOT me!

Spicy Sweet Potato Bisque- Vegan

3 Medium Sweet Potatoes Peeled and Chopped

1 Medium Carrot chopped

1 Medium Red Onion Chopped

2 Cloves of Garlic Minced

1 Habanero Pepper

1 Tablespoon Cumin

5 Springs of Cilantro

1/5 Can of Chopped Tomatoes

4 Cups Vegetable Stock Plus 1 Cup added in after blending (5 total)

1.5 Tablespoons Olive Oil

Directions:

1) Bring the heat on a large pot up to a medium to high temperature and add your olive oil. When the oil is hot stir in your chopped red onion, carrot, garlic, cilantro and habanero peppers. Sauté the vegetables in your pot for about 5-7 minutes until the onion is translucent and fragrant.

2) Stir in your cumin and give it a minute or two to toast up nicely.

3) Add in the rest of the ingredients (sparing 1 cup of vegetable stock for later). Bring the pot to a boil then reduce the heat to simmer for about 25- 30 minutes. Your cook time could be more or less depending on how small you chopped the sweet potato. Stir the soup every once in a while.

4) Take out the cilantro. If you have kitchen twine you can tie them together to make it easier. I didn’t and it worked out just fine.

5) Puree the soup in your blender, in small batches if you have to. Make sure to get the soup nice and smooth!

6) Once back in your original pot add in the last cup of vegetable stock to thin out the soup. Add more if you want a thinner soup and less if you want it thinker. I found that 5 cups made it just right! Reheat the soup if you have to.

Bon appetite!

Chipotle Croutons- Vegan

Half a Loaf of Day Old Ciabatta Bread

1 Tablespoon Olive Oil

1/4th Teaspoon Cumin

Pinch of Ground Red Pepper

Directions: 

1) Turn your oven to 400 degrees and line a baking sheet with aluminium foil for easy clean up.

2) Slice your bread into 1 inch cubes. Add those cubes to a plastic bag along with the rest of the ingredients. SHAKE SHAKE SHAKE….

3) Once the olive oil and spices are mixed well with the bread pop them onto your baking sheet.

4) Bake 15 minutes giving them a stir once in the middle of your baking time. If the bread is fresher you might need more time to make the croutons harder.

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DSC01867  My favorite vegetable bullion I use to make the broth.

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Spicy and just the way I like it! What is your favorite summer time soup?

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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21 Responses to Spicy Sweet Potato Bisque with Chipotle Croutons- Vegan

  1. Wow that’s like the perfect soup for today – it’s rainy and cold and it looks amazing!!!! YUM:)
    Em @ Love A Latte recently posted…Good morning, Friday.My Profile

  2. Hey Reba! Thanks for the super sweet words! I’m so glad you got Gwyneth’s cookbook and that you made this soup. I’m a summer soup gal as well. My favorite is my Heirloom tomato soup. You have to try that when Heirlooms are in full season and super ripe. The soup is totally vegan and there is no broth or stock required. It’s my kids and friend’s favorite soup. It tastes super creamy but there is no cream.

    Anyway, thanks again for the shout out. Your adaptions to the soup sound great and I love the addition of more veggies. I think I’m going to make up a batch of this soup next week as it’s supposed to be cool and foggy! Have a great weekend girl.
    xoxo, Jackie
    jackie @ Marin mama cooks recently posted…easy overnight steel cut oatsMy Profile

    • rebacox says:

      First of all… Jackie, Sorry I used your wrong first name! I’m changing that right now :) Second of all I’ll have to check out your Heirloom soup recipe. I’ve never used Heirloom tomatoes before. My old go to tomato soup calls for plum canned tomatoes, a handful of cashews and a bit of sweet potato. So simple and tasty.

      Thanks Again!

  3. Printing this out right now and making it next week. This looks awesome and I LOVE a good soup. Thanks love!
    Sara @ Fit.Fun.Femme. recently posted…HIIT that SH*T – A New HIIT WorkoutMy Profile

  4. This bisque sounds fantastic. I’m a little bit crazy for soup, even in the summer. It’s tasty and I just dont care :)
    Kelly @ Hidden Fruits and Veggies recently posted…Linzer Torte Muffins + Bob’s Red Mill Giveaway!My Profile

  5. YUM! This looks delicious! I love the colorful vegetables, and sweet potatoes are so so so good for us. :)
    Lindsay @ VeganYumminess recently posted…Vegan Nacho “Cheese”My Profile

  6. Every single thing about this soup sounds SO good and I love that it is vegan!! :)
    Hannah @ CleanEatingVeggieGirl recently posted…Lentil and Vegetable EnchiladasMy Profile

  7. This looks great, definitely interested in giving it a shot, especially with that added spice. Looks like a garden explosion of goodness here!
    Pamela @ Brooklyn Farm Girl recently posted…Lettuce HarvestingMy Profile

  8. Hotly Spiced says:

    I love the look of this soup and a friend gave me the cookbook a few days ago. I haven’t cooked anything out of it yet but I do plan do. I should probably start with this fiery soup xx
    Hotly Spiced recently posted…Vivid Sydney and…The Horror of it AllMy Profile

    • rebacox says:

      YES! Its pretty easy to make. I like soups that I blend up nice and smooth because it makes chopping time very short. NO need to make everything look nice and pretty if you are blending it anyways.

  9. Amy says:

    Soup is always a good choice!! To me it doesn’t matter if it snows or if it’s hot :) This one looks superb!! So creamy :) For summer time I looooove chilled pea soup with a little bit of mint! Very refreshing!
    xox Amy
    Amy recently posted…Tofu Chocolate PuddingMy Profile

  10. This sounds like such a delicious soup! I love summertime soups- they’re definitely not just a wintertime thing.
    Faith @ Pixie Dust Kitchen recently posted…Homemade Pita Chips and HummusMy Profile

  11. Kelsey says:

    I’d be fine with you cooking for me! That looks amazing! The veggies and croutons pretty much look like heaven!
    Kelsey recently posted…Foodie Friday: Mason Jar SaladMy Profile

  12. jackie at marin mama cooks is the best…i love her blog and her photos and everything! I totally agree too soup is not just for winter…love that it has a spicy kick!
    Angela @ another bite please recently posted…blender hollandaise sauceMy Profile

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