Sweet Potato Bisque

This comforting chilly-weather favorite looks classy, but is super easy to make. Plus, a recipe for Brussel Sprout Salad!

recipe by Rachel Klein
Photos by julie gueraseva
Tuesday, February 2, 2021

Sweet Potato Bisque

Makes about 8 cups

3½ cups peeled and cubed sweet potato
1/4 cup peeled and chopped carrots
1/4 cup chopped celery
1/4 cup diced onion
1½ cups coconut milk (full fat)
3½ cups water
1½ tsp sea salt


Put all ingredients in a pot; bring to a boil, then simmer until the sweets are tender. You can then allow the mixture to cool a bit and transfer to blender and puree until smooth, or use an immersion blender to create similar results. If the soup is very thick, you may want to add 1/4 cup more water, or so. We topped ours with shallots that were cooked in olive oil with rosemary and sea salt, and a little smoked coconut.

Brussels Sprouts Salad

Makes about 8 servings

Salad Ingredients
2 cups of whole Brussels sprouts
½ cup shredded cabbage (use green! purple will bleed)
⅓ cup dried cranberries
optional ½ cup diced avocado

Dressing Ingredients
¼ cup lemon juice
¼ cup oil
¼ cup agave nectar
¼ cup water
a few pinches of sea salt and pepper, to taste (about ½ tsp each)

Slice all of the stems off the Brussels sprouts. Set each sprout cut side down on your cutting board (make sure the cut surface is flat so that the sprouts don’t roll around!) and thinly slice/shave them with a sharp knife. You can also cut the stems off and put the Brussels sprouts through a slicer blade in your food processor (saves a little time!). Toss the Brussels, cabbage, cranberries and avocado together in a large mixing bowl. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the salad, mix thoroughly, and allow to stand at least a half hour before serving. This recipe is actually a great make-ahead dish. It tastes best when it’s had a night in the refrigerator to marinate.