Sweet Potato Bisque

INGREDIENTS

• 3 Tbsp Curry Infused Olive Oil

• 1/2 Yellow Onion, diced

• 4 Cloves Garlic, minced

• 1 tsp Ginger, freshly grated

• 2 Large Sweet Potatoes, diced

• 2 Tbsp Mango Masala Rub

• 2 tsp Cumin Spice Sea Salt

• 2 Tbsp Tomato Paste

• 1 Tbsp Ginger Balsamic Vinegar

• 14.5 oz Canned Garbanzo Beans

• 14.5 oz Canned Coconut Milk

• 32 oz Vegetable Stock

TOPPINGS

• 2 Tbsp Sour Cream

• 1 Tbsp Water

• 2 tsp Ginger balsamic

• Chopped Cilantro & Raisins, to finish

DIRECTIONS

1. In a stock pot over medium heat add Curry Infused Olive Oil. Once hot add in onions, sauté until translucent about 4 minutes. Add in garlic and ginger and cook until fragrant, about 1 minute.

2. Add in sweet potatoes, Mango Masala Rub, Cumin Spice Sea Salt, and tomato paste. Let cook for 1 minute to let the spices toast, Add in Ginger Balsamic Vinegar, chickpeas, coconut milk, and chicken stock.

3. Bring soup to a boil, then reduce to a simmer. Let cook for 20 minutes or until sweet potatoes are fork tender. Use a blender to pureé soup until smooth, working in batches if needed.

4. In a small bowl whisk sour cream, water, and Ginger Balsamic Vinegar together. Top the soup with sour cream mix, raisins, and cilantro before serving and enjoy!