The aromatic, pungent and spicy ginger adds a wonderfully unique flavor to this dish. Both ginger and sweet potato provides powerful anti-inflammatory protection. Coconut milk is a tasty alternative to dairy cream making this bisque exeptionaly rich and creamy. Serve bisque warm or room temperature.
1 Tbs coconut oil or ghee
1/2 cup finely chopped shallots, (about 2-3 shallots)
1 Tbs grated ginger* (about 2 inch piece ginger)
2 tsp grated garlic* (about 1-2 cloves of garlic)
1 tsp grated turmeric* (about 1 inch piece turmeric)
2 cups sweet potatoes, scrubbed and medium chopped (about 2-3 sweet potatoes)
2 1/2-3 cups of vegetable stock
1/2 cup coconut milk (full fat, canned)
2 Tbs coconut aminos
1 Tbs lime juice (zest lime before juice it and reserve zest for garnish)
1/8 tsp Cayenne pepper
1 tsp lime zest*
1 tsp grated pecans*
* Grate or zest using Upscale Cooking's Grater and Zester
1. Heat coconut oil or ghee in small stock pot over medium heat. Add shallots and saute for 7 minutes or until translucent.
2. Add ginger, garlic and turmeric and saute for 1 minute or until fragrant.
3. Add sweet potatoes and continue to saute for another 10 minutes or until fond begins to develop on bottom of pan.
4. Deglaze pan with 1/2 cup of vegetable stock. Add coconut milk plus remaining vegetable stock and bring to a simmer. Cook sweet potatoes until tender, for about 10 minutes.
5. Pour slightly cooled soup into high power blender and blend until smooth about 1 minute. Add coconut aminos, lime juice plus cayenne to blender and pulse 2-3 times until incorporated.
6. Pour sup into bowls and garnish with lime zest and grated pecans.