Sweet Potato Rosemary Bisque

Name: Sweet Potato Rosemary Bisque
Yield: Makes 4–6 servings
Ingredients: 3½ cups low-sodium vegetable broth (plus more if needed); ¼ cup almonds, soaked in water for 6–8 hours; 2 packed tablespoons Fresh rosemary leaves; ½ teaspoon ground sage; 2–3 teaspoons maple syrup, optional; ½ teaspoon sea salt or to taste; 1 cup water; 2 tablespoons freshly squeezed lemon juice; Fresh rosemary, toasted almonds, cashew cream (see tip below), pepper; Fresh rosemary, toasted almonds, cashew cream (see tip below), pepper; Black pepper; Fresh rosemary, toasted almonds, cashew cream (see tip below), pepper; Fresh rosemary, toasted almonds, cashew cream (see tip below), pepper; 3½–4 cups peeled and diced sweet potatoes (about 2 sweet potatoes); 3½–4 cups peeled and diced sweet potatoes (about 2 sweet potatoes); 4 garlic cloves, minced; 1 cup diced yellow onion

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This soup is absolutely dreamy! The flavor will make guests think you labored all day over the stove, yet it’s incredibly easy to make. There are two secrets to this soup: using fresh rosemary for rich flavor and blending whole almonds into the soup to give it a velvety-smooth finish. I like to serve this as an appetizer or for lunch paired with a salad.

Ingredients

Vegan
Gluten-free
Soup

Ingredients

Method