Gingered Sweet Potato Bisque

This gingered sweet potato bisque is rich, creamy, and has just the right amount of warmth from the spices. It’s a delicious bowl of cozy comfort!

Whether it’s a brisk fall day or a bitterly-cold winter night, there’s nothing like a warm and hearty bowl of soup to warm you up.

This gingered sweet potato bisque is one of my favorite recipes to make as soon as the weather starts to turn. The wonderful flavor and texture of the sweet potato, the creaminess of the half and half, and the little kick of spice from the ginger make it so rich and comforting!

In fact, sweet potato and ginger are a classic flavor pairing. If you’ve never tried them together before, you’re in for a real treat.

And this bisque is so simple to make. Everything comes together in one pot — in fact, you’ll rice the sweet potato right into the saucepan!

If you’re looking for warm and creamy comfort with a hint of spice, give this recipe a try.

How to make gingered sweet potato bisque

Ready to see how easily this wonderful soup comes together?

Step 1: In a 2-quart saucepan, heat the olive oil over medium heat.

Step 2: Once the oil is hot, add the onions and garlic. Sauté until the onions are translucent and tender, about 5 minutes.

Step 3: Add the stock and grated ginger.

Step 4: Use a potato ricer to grate the sweet potatoes directly into the saucepan, then stir to combine.

Step 5: Bring everything to a boil, then reduce the heat and simmer for about 30 minutes, stirring often.

Step 6: Add the half and half plus the sherry, then season with salt and white pepper to taste. Stir to combine, then turn off the heat.

Step 7: If you prefer a smoother bisque, use an immersion blender in the pot or transfer the bisque to a food processor and pulse. This step is optional.

That’s it! Simply spoon into bowls to serve. I like to garnish mine with chives or crystallized ginger.

Getting the texture just right

After you simmer the soup on the stove, it will still have some texture to it. Personally, I enjoy it this way!

However, it’s super easy to turn this recipe into a silky smooth bisque if you prefer. In fact, you have two options to choose from.

If you have an immersion blender, you can just stick that right in the saucepan and blend until smooth. On the other hand, you can transfer the bisque to a food processor and pulse until you reach your desired consistency.

Want the best of both words? Only transfer half of the bisque to the food processor, pulse until smooth, then add it back to the saucepan and mix well before serving!

If your bisque seems a little too thick, you can also add more half and half or stock to thin it out a little bit.

Storage

This bisque is a great recipe to make on a Sunday so you can enjoy it as an easy dinner all week long. It’s the perfect dish to have waiting for you at the end of the day!

Leftovers can be stored covered in the refrigerator for up to 5 days.

Other delicious soup recipes

From soups to stews to bisques to chilis, I just love a big bowl of cozy comfort! If you’re looking for more tasty and hearty soup recipes, here are a few of my favorites that I know you’ll love:

• Orange Bell Pepper Soup with Roasted Broccoli
• Moroccan Eggplant Stew
• Vegetarian Chipotle Chili (Slow Cooker)

When you’ve tried this bisque, please don’t forget to let me know how you liked it and rate the recipe in the comments below!