Baked, mashed, sautéed, fried, roasted, souffléd, streuseled -- there's no shortage of ways to prepare sweet potatoes this season. But if you're looking for a simple, refreshing way to transform this versatile root vegetable, look no further than bisque.
When paired with red lentils, this sweet potato soup becomes a hearty meal, made bright and zesty with a unique flavor profile that includes chili paste and dried apricots. Top it off with cilantro and pomegranate seeds for a truly tasty finish.
Sweet Potato and Red Lentil Bisque
Recipe by Dana Jacobi
Makes 6 servings
1 lb. sweet potatoes, peeled and roughly chopped
1 c. red lentils, picked over and rinsed
1/2 c. dried apricots, quartered
1/4 c. chopped onion or shallots
1/4 to 1/2 tsp. Thai red chili paste
4 c. chicken or vegetable broth
3/4 c. light coconut milk
1/2 tsp. salt, plus more to taste
1/2 tsp. ground black pepper
Chopped cilantro (optional)
4 Tbsp. pomegranate juice or seeds (optional)
Place sweet potatoes, lentils, apricots, onion, chili paste and broth in a large pot. Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.
Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.
To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using). Soup will freeze up to 8 weeks.
Tip: You can substitute brown or green lentils for the red; they won't fall apart as easily, so forgo the blending and serve the soup as a chunky stew instead.
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