Sweet Potato Bisque

This is a smooth and satisfying bisque that will long be remembered. The blend of both sweet and savory flavors is in perfect harmony with one another like a symphony dancing across your tastebuds. Healthy never tasted so warm and wonderful.

Today would have been my mother’s 87th birthday, I’m posting this recipe in her memory and look forward to the time when I will see her and my father again on the other side. I hope she understood how much I cared about her, I love you mom.

THE TWIST

Sweet Potatoes high fiber content helps create a feeling of satiety for hours yet is very low in calories. This makes them excellent for digestion and they are soothing to the stomach and intestines too. Their beta-carotene content is vey high, rivaling that of carrots. This makes sweet potatoes perfect for fighting some chronic diseases such as cancer, heart disease, asthma, rheumatoid arthritis and more. The beta-carotene in sweet potatoes will also help achieve clear skin with a healthy glow. Eating a meal with some oil along with the sweet potatoes helps to unlock the full benefit of the beta-carotene. The coconut oil in the bisque provides the necessary oil to reap the full benefit of the sweet potatoes. Don’t be fooled by the word “sweet” in the name, they are clearly beneficial for diabetics. They have proven themselves to be effective in regulating blood sugar levels by helping maintain proper secretion of insulin.

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SWEET POTATO BISQUE

5 large sweet potatoes
1 large red onion, sliced
1 T coconut oil
4 to 5 garlic cloves, minced
1 chipotle pepper in adobo sauce, minced
1 t Himalayan sea salt
1/2 t freshly ground black pepper
1 1/2 cups chardonnay white wine
2 T red miso
1 can (13.66 oz.) coconut milk
6 cups vegetable broth
1 T freshly squeezed lemon juice

Wrap the sweet potatoes in foil and bake at 375°F for approximately 45 to 50 minutes or until cooked all the way through. Remove from oven, unwrap and allow to cool enough to easily peel the skin away and discard. Slice the sweet potatoes in large chunks and set aside. Combine the sliced onion and coconut oil in a large pot and sauté on medium heat, season with 1/8 teaspoon of Himalayan sea salt. Stir constantly until caramelized and a deep golden brown color. Remove from pot and set aside. Turn the heat to medium-low and add the garlic, chipotle pepper, Himalayan sea salt and black pepper to the pot and stir to lightly toast the garlic for about 1 minute. Add the chardonnay white wine and heat to a simmer. Stir in the red miso and allow the flavors to blend. Add the chopped sweet potatoes, coconut milk and vegetable broth. Blend everything together with a hand held or stick blender right in the pot. Heat through. Remove from heat and stir in the lemon juice. Taste to adjust flavors if necessary. Serve in bowls garnished with the caramelized onions on top.  ©Janice Moreland http://thekitchentwist.com

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