Meatless Monday: Vegan Sweet Potato Chipotle Bisque with Cilantro Oil

While it's true the clocks and the calendar have "sprung ahead," there remains a wintry chill in the air. We figure we have a couple more chances to create soup recipes before soup season is "over." This warm and satisfying bisque is a treat with no dairy and very little fat. It makes a striking statement of flavor when accompanied with fresh, springy cilantro oil. We recently served this at a party in stylish shot glasses to the amusement of our friends who loved the "soup shots!" concept.

For the Bisque:


4 large sweet potatoes, peeled and rough chopped
2 large yellow onions, rough chopped
4 cloves garlic, minced
2-3 quarts water or vegetable stock
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 chipotle pepper in adobo sauce, chopped
Salt and white pepper to taste

In a large stock pot, place sweet potatoes, onions and garlic. Cover with water or stock, and bring to a boil. Turn heat down to medium and allow potatoes to cook until very soft, about 20 minutes. Add cinnamon, cumin and chipotle pepper. Puree with an immersion blender, a regular blender or food processor. (Note: If you use a regular blender or food processor, beware not to fill the blender to the top with hot soup, as that heat could cause the lid to blow off and splatter hot soup all over you and the kitchen. Therefore, it is best to work in batches, 1/2 a blender at a time and hold the lid down). Season the soup to taste, with salt and white pepper. If the soup is too thick, add more hot water to achieve desired consistency. It should coat the back of a spoon. Serve in a bowl topped with a drizzle of cilantro oil (recipe below).

For the Cilantro Oil:


1 bunch cilantro, stems and leaves, rinsed and free of dirt
1 clove of garlic
1 cup light olive oil
1/4 teaspoon salt

Place all the ingredients in a food processor or blender. Puree until smooth. As the oil sits, it may separate, with the cilantro going to the bottom. If this happens, just shake it up. Place in squeeze bottle or just drizzle with a spoon on top of the soup.


Adriana said...

I love the idea for this soup! Do the leftovers reheat well?

Vicki Wilde said...

This soup would be perfect for today because it decided to snow in CT today! Great flavors and color!

Macaroon said...

YUMMMMMMMM! I'm making this really soon!

Celia said...

Sweet potatoes and chipotle: such a great pairing. This looks fabulous!

Amy said...

This soup both freezes and reheats well. Just save the cilantro oil for garnishing on the spot.

Sarah said...

We have to wait all the way until July for summer to start here in Seattle so I am definitely happy to see a new soup recipe. Can't wait to try!

Tanya said...

This looks great! And I really love the presentation. Makes me wish I could reach through the computer to have a taste. :)

Anonymous said...

Love this! Simple, easy and flavorful! Anything with sweet potatoes and chipotles wins me over! Great Recipe!

Cheryl and Adam @pictureperfectmeals.com said...

Beautiful presentation! This looks so inviting.. sweet potato and chipotle... yes please!

Kate @ Diethood.com said...

Sweet potato soup - that must be delicious!! with cilantro oil...mmmmm! Great recipe.

Susan said...

This is such a gorgeous soup! Love the details of the drizzling of cilantro oil ... on top of the chipotle sweet potato pairing ... icing on the proverbial cake! Well done guys!

The Duo Dishes said...

It is definitely still a bit chilly outside, so why not keep the soup coming. The cilantro oil's a nice touch.

Jason Phelps said...

I am still trying to put this together in my head. It seems like it would be so full of flavor!


Merry Graham said...

What gorgeous detail you have added to your bisque or soup. I love it ~ bet it was savory scrumptious!

Tiffany said...

This is beautiful! I bet the cilantro oil was amazing!

Nami @ Just One Cookbook said...

I love sweet potatoes and this soup looks so delicious! And you serve it very fancy and nice! Going to keep this recipe for future. Thanks!