Vegan Sweet Potato Bisque

Photo by Audrey Hunt

Audrey Hunt, VRG Intern

8 people

cooking time: 40 minutes


  • 1 onion
  • 1 Tablespoon fresh ginger
  • 3 cloves garlic
  • 1 Tablespoon vegetable oil
  • 6 cups vegetable stock
  • 13.6-ounce canned coconut milk
  • 6 sweet potatoes
  • 1 carrot
  • 2 teaspoons salt
  • 1 Tablespoon curry powder
  • 1 Tablespoon cinnamon
  • 1 teaspoon cumin
  • Chopped parsley for garnish


  1. Start to sauté the onion, ginger, and garlic in a medium saucepan in the vegetable oil over medium heat.
  2. In a large pot, add the vegetable stock, coconut milk, sweet potatoes, carrot, sautéed vegetables, salt, curry, cinnamon, and cumin.
  3. Wait to bring ingredients to a boil while on medium heat. (Takes around 30 minutes)
  4. Once the potatoes are soft, take the pot off the stove and purée the soup in a blender or you can use an immersion mixer.
  5. Let sit for around 5 minutes.
  6. Garnish with parsley and it’s ready to serve!