Ingredients:
Bisque:
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1/2 Yellow Onion, diced
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4 Cloves Garlic, minced
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1 tsp Ginger, freshly grated
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2 Large Sweet Potatoes, diced
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2 Tbsp Tomato Paste
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14.5 oz Canned Garbanzo Beans
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14.5 oz Canned Coconut Milk
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32 oz Vegetable Stock
Toppings:
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2 Tbsp Sour Cream
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1 Tbsp Water
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Chopped Cilantro & Raisins, to finish
Directions:
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In a stock pot over medium heat add Curry Infused Olive Oil. Once hot add in onions, sauté until translucent about 4 minutes. Add in garlic and ginger and cook until fragrant, about 1 minute.
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Add in sweet potatoes, Mango Masala Rub, Cumin Spice Sea Salt, and tomato paste. Let cook for 1 minute to let the spices toast, Add in Ginger Balsamic Vinegar, chickpeas, coconut milk, and chicken stock.
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Bring soup to a boil, then reduce to a simmer. Let cook for 20 minutes or until sweet potatoes are fork tender. Use a blender to purée soup until smooth, working in batches if needed.
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In a small bowl whisk sour cream, water, and Ginger Balsamic Vinegar together. Top the soup with sour cream mix, raisins, and cilantro before serving and enjoy!