Sweet Potato-Chipotle Bisque

24 Nov

I decided to try my hand at Terry Hope Romero’s vegan and gluten-free Sweet Potato-Chipotle Bisque from Viva Vegan! as part of our blog cookbook give away. With the arrival of sweet potatoes in The Farm Table box, and a can of chipotles in adobo sauce that a friend left in my pantry, it seemed like the perfect dish to try this time of year. Served with warm tortillas or corn bread, you can make this bisque with whatever level of spicy heat you can handle.

I have not had the chance to cook with chipotles, adobo sauce, or coconut milk, so this was the perfect level of adventure given the amount of time I had to devote to making this meal, which was not a lot. The recipe calls for a nondairy, heavy cream substitute, which could be unflavored soy creamer, nut-based nondairy cream, coconut milk, or your preferred nondairy milk.

As always, take care when working with chiles, and do not rub your eyes!

I started out with 2 chipotles, but will likely add 1-2 more the next time I make this dish, just to bring the heat up a few notches. Terry’s bisque is the perfect combination of sweet, smoky, and heat, and my husband had no idea that it was sans the heavy cream — in fact, he was really surprised when I told him I made it with low-fat coconut milk.

I encourage you to try out what Terry calls a, “sophisticated Nuevo Latino-style, creamy dairy-free bisque.”

Sweet Potato-Chipotle Bisque

Ingredients:

  • 2 Tbs olive or peanut oil
  • 3 cloves garlic, minced
  • 1/2 pound yellow onion, diced
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano or epazote, crumbled
  • 4 cups water or vegetable broth, or a combination of both
  • 1/2 pound white waxy potatoes, scrubbed, peeled, and diced into 1-inch chunks
  • 1 1/2 pounds sweet potatoes, scrubbed, peeled, and diced into 1-inch chunks
  • 1 or more canned chipotles in adobo, sliced open and seeded, plus 1 to 2 Tbs of the sauce
  • 1/4 cup heavy cream substitute
  • 1 Tbs lime juice
  • salt and freshly ground pepper
  • 1/2 cup finely chopped fresh cilantro

Directions:

  • Combine the oil and garlic in a large soup pot over medium heat, stirring occasionally, until the garlic starts to sizzle, about 30 seconds.
  • Add the onion and saute until tender and translucent, about 8 minutes.
  • Stir in the cumin and oregano. Pour in the water and add the chopped potatoes and sweet potatoes. Partially cover and bring to a rolling boil over high heat. Lower the heat to a simmer and cook for 25-30 minutes, or until both the white and sweet potatoes easily mash when pressed against the side of the pot with a wooden spoon. Remove from heat.
  • With an immersion blender, carefully puree the soup until it is very smooth and silky. If you prefer to use a blender, make sure to let the soup cool slightly first.
  • Add the chipotle and adobo sauce and puree until completely incorporated. If you are unsure about how much heat you prefer, start with just 1 chipotle and a drizzle of adobo sauce. The soup should  now have pretty little red flakes of chipotle.
  • If you prepare with a blender, return the soup to the pot and bring to a simmer over low heat.
  • Stir in the cream substitute, lime juice, salt, and pepper. Taste and adjust with more lime juice, salt, and pepper if desired.
  • Stir in the cilantro, and garnish with a swirl of Cashew Crema (recipe in cookbook), if desired, and serve hot.

From the book Viva Vegan! by Terry Hope Romero.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright (c) 2010. www.dacapopresscookbooks.com

Serves 4-5 people. 45-min to prepare, most of which is inactive while potatoes cook.

I “eye-balled” the number of sweet potatoes to cook with, and ended up making a bisque that was way too thick. The recipe was easily adaptable with the addition of extra coconut milk, vegetable broth, and lemon juice, making the consistency much thinner.

I also used Farm Table cilantro that I had previously chopped, placed in two ice-cube trays (1 tsp per cube), froze in water, and stored in a gallon size freezer bag for such an occasion as this. I added two frozen cubes of cilantro which melted quickly into the bisque. It worked perfectly, but agree with Terry that fresh cilantro would be best for a more pronounced contrast in flavor.

Leftover Bisque, Coconut Milk, and Chipotles are easily stored in the fridge.

Terry’s collection of Vegan Latin recipes in Viva Vegan! is impressive, and I look forward to trying out more from this cookbook, especially the Mexican Side-Street Corn, Arroz con Coco (Savory Coconut Rice), Spicy Tortilla Casserole with Roasted Poblanos, Mojito’s, and the Coconut Tres Leches Cake. If you would like to try a healthier, meat and dairy free take on classic Latin dishes, I encourage you to turn to Viva Vegan!

Don’t forget that you have until 9:00 pm EST on Wednesday, November 28, 2012 to enter to win either Viva Vegan!, or Vegan Eats World by Terry Hope Romero in our blog give away

Stay tuned for one more of Terry’s recipes from Vegan Eats World, the perfect recipe for your next holiday meal which I will reveal later this week!

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