Sweet Potato Bisque with Clementines and Sage Recipe

Sweet Potato Bisque with Clementines and Sage Recipe

This sweet potato bisque recipe calls for a fusion of ingredients that are on opposite ends of the flavor spectrum. You might not normally think to add clementines to a bisque. However, the earthy flavors of sweet potato puree are complemented by the sweetness of the clementines.

An absolutely delicious vegetarian soup, it calls for heavy whipping cream to really turn it into a smooth, velvety bisque. But, you can just as easily turn it vegan by swapping the heavy cream with canned coconut milk or cream. Looking for milder-tasting non-dairy milk? Try mixing almond milk or cashew milk with virgin olive oil! Olive oil will give the rich creamy taste that heavy cream has.

This bisque tastes fantastic whether you are enjoying it vegetarian or vegan. Dip a piece of crusty bread into this sweet potato bisque and soak up the unique goodness of this sweet and savory soup! For more sweet potato soup recipes, you might enjoy a spicy curry sweet potato soup or a fall-flavored butternut squash and sweet potato soup.


How To Make Sweet Potato Bisque with Clementines and Sage

Sweet, savory, and all round comforting. Try your hand at making this sweet potato bisque filled with carrots, parnsips, sweet potatoes, and clementines.

Prep: 5 mins
Cook: 32 mins
Total: 37 mins
Serves:

Ingredients

  • 2 tbsp unsalted butter
  • 3 stalks celery, chopped
  • 3 fresh sage leaves, chopped
  • 1 medium-sized yellow onion, chopped
  • 1 medium-sized parsnip, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 6 clementines
  • 6 medium-sized sweet potatoes, peeled and chopped
  • 3 tbsp dry white vermouth, or white wine
  • ½ tsp ground nutmeg
  • 1 tsp fresh ginger, grated
  • 5 cup vegetable stock, or water
  • 3 tbsp heavy cream, optional

Instructions

  1. Heat butter in large pot over medium heat. 
  2. Add celery, sage, onion, parsnip and carrot, and cook, stirring, until onion has softened and is just beginning to brown, about 5 minutes. 
  3. Meanwhile, squeeze clementines to make ¾ cup juice; set aside. Grate zest from clementines; set aside.
  4. Add sweet potatoes and cook for 2 minutes. 
  5. Add vermouth and bring to a boil, scraping up brown bits on bottom of pot. 
  6. Add clementine juice, nutmeg, and ginger. Add vegetable stock, reduce heat to low and cook for 25 minutes, or until sweet potatoes are tender. 
  7. Working in batches, puree mixture in food processor or blender. Add zest and cream to soup. Heat through and pour into warm bowls.

Nutrition

  • Sugar: 21g
  • :
  • Calcium: 114mg
  • Calories: 337kcal
  • Carbohydrates: 65g
  • Cholesterol: 20mg
  • Fat: 7g
  • Fiber: 10g
  • Iron: 2mg
  • Monounsaturated Fat: 2g
  • Polyunsaturated Fat: 1g
  • Potassium: 1063mg
  • Protein: 5g
  • Saturated Fat: 4g
  • Sodium: 924mg
  • Trans Fat: 1g
  • Vitamin A: 34415IU
  • Vitamin C: 48mg
Nutrition Disclaimer

Frequently Asked Questions

How can I make this sweet potato bisque recipe alcohol-free?

A good non-alcoholic substitute for white wine or the likes, is apple cider vinegar. It brings the same zest and taste without the alcohol.

Can I use dried sage instead of fresh?

You can always substitute fresh spices with their dried counterparts. However, dried spices are much more pungent than fresh ones. So we suggest using about of the recommended amount of fresh spices when working with dried ones.

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Conclusion

This sweet potato bisque is smooth, creamy, and layered with tonnes of great flavors. While clementines in a bisque might sound a bit strange, we say don't knock it till you've tried it!
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