25 August, 2009

Jamaican Sweet Potato Coconut Bisque

I made this soup while living in Manchester and working for the JVC program. My cooking day of the week, was Tuesday, which was the day our vegan facilitator would come to dinner. I always looked forward to vegan cooking Tuesdays. This was coupled with an eggplant curry and rice. Everyone loved it, and has thus been my favorite soup recipe.

4 cups sweet potatoes (canned or baked and peeled)

2 tsp cinnamon

2 tbsp olive oil

1 tsp powdered ginger

1 scotch bonnet pepper

1 medium onion diced

2 cloves garlic diced

2 tbsp salt

1 vegetable bullion cube

4 cups water

2 tsp Splenda

1 can coconut milk

Fully smash sweet potatoes, and place in a bowl on the side. Sautee onion, garlic, diced pepper, cinnamon, ginger, salt, in olive oil. Once onions are translucent add water, vegetable bullion, and Splenda, stir until dissolved. Add in mashed sweet potato mixture and can of coconut milk, stir and simmer for 10 minutes. Blend with hand blender until smooth.


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