This recipe is perfect for an easy weeknight meal. Make a large batch and enjoy through the week, or freeze the leftovers for easy meal prep. Sweet potatoes are seasoned to perfection with our sesame products and then blended into a creamy soup. Warming, aromatic, and oh-so tasty!
Servings: 6
Prep Time: 15 mins
Cook Time: 30 mins
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 sesame-infused olive oil. Once hot, add onions and sauté until translucent, about 4 minutes. Add in garlic and ginger and cook until fragrant, about 1 minute.
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Add sweet potatoes, Mango Masala Rub, Cumin Spice Sea Salt, and tomato paste. Let cook for 1 minute to let the spices toast; add Ginger Balsamic Vinegar, chickpeas, coconut milk, and chicken stock.
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Bring soup to a boil, then reduce to a simmer. Let the sweet potatoes cook for 20 minutes or until they are fork-tender. Use a blender to purée soup until smooth, in batches if needed.
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Whisk sour cream, water, and Ginger Balsamic Vinegar in a small bowl. Top the soup with the sour cream mix, raisins, and cilantro before serving, and enjoy!
