Sweet Potato Bisque

My mom bought me this cookbook for Christmas, not only did she buy it, but she went to a book signing and had Kate sign it for me!!! An amazing mom! This is the second recipe I’ve made from this cookbook and it came out great! Give it a try:

What you’ll need:

  • 2 Cups of vegetable broth
  • ½ inch piece of gingerroot
  • ¼ cup coconut milk
  • 1 medium sized baked sweet potato
  • ½ tsp of turmeric
  • Dash of nutmeg
  • Dash of himalayan sea salt &black pepper
  • 2 tsp of ghee (I didn’t have this so I skipped it)

Directions:

As I’ve mentioned before, I like to keep things easy breezy when working in the kitchen. These are not Kate’s word for word directions, but here’s how I made it

  1. Using a crockpot placed on high heat add the broth, coconut milk and gingerroot.
  2. Peel sweet potato and puncture all over with a fork, wrap in a wet paper towel and put in the microwave for 10 minutes or until soft.
  3. Add all of the spices to the crockpot
  4. When the potato is done in the microwave, slice them and add them to the crockpot
  5. Cook until hot and steamy. Before serving, use a hand mixer to break up the remaining pieces of sweet potato and gingerroot.

Recipe serves 2 but well worth doubling for leftovers.