It’s Tupelo Honey week at my house! This soup was soooo gooood! My husband and 7 year old had to put hot sauce in theirs, but that’s okay. This recipe doesn’t make much soup. We got maybe 3 bowls out of it, so next time I would probably triple it (so I can have some leftovers!). It says 6-8 servings, but I got a bowl for me, a bowl for husband, and two tiny bowls for the kids out of it. If you leave off the honey, this soup is vegan!
Coconut Sweet Potato Bisque
(Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen)
Makes 6 to 8 Servings
2 large sweet potatoes, peeled and sliced
4 cups plus 4 1/2 teaspoons water
1 14-ounce can unsweetened coconut milk
1 tablespoon brown sugar
1 1/2 teaspoons pure maple syrup
1 1/2 teaspoons tupelo honey
2 1/2 teaspoons sea salt
1/4 teaspoon pumpkin pie spice
1/2 teaspoon freshly ground black pepper
4 1/2 teaspoons cornstarch
1/8 teaspoon cayenne pepper
In a 4-quart saucepan, combine the sweet potatoes and 4 cups of water over high heat, bring to a boil, and boil for about 20 minutes, or until the potatoes are tender. Reduce the heat to medium and, using a potato masher, mash the potatoes in the water. Add the coconut milk, brown sugar, maple syrup, honey, salt, pumpkin pie spice, and black pepper and simmer for about 15 minutes, or until it begins to thicken. In a small bowl, combine the cornstarch and the remaining 4 1/2 teaspoons water to form a thick paste. Add the cornstarch mixture and the cayenne to the soup and cook over low heat for about 5 minutes longer, or until it coats the back of a spoon. Use a handheld blender to puree the soup until smooth, or use a stand blender or food processor, working in batches, and transfer the soup back to the saucepan to keep warm.