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Sweetpotato Chipotle Coconut Bisque

Created exclusively for NC SweetPotato Commission by Savorez Mexican Restaurant - Wilmington, NC
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  • ¼ cup coconut oil
  • 1 yellow onion, peeled and diced
  • 1 clove garlic, minced
  • ½ teaspoon cumin seeds
  • 1 to 2 chipotles in adobo sauce
  • 3 medium sweetpotatoes, peeled, cubed and roasted
  • 2 cups coconut milk
  • ¾ cup vegetable stock
  • teaspoons curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons lime juice
  • ½ cup chopped fresh cilantro


  • Heat coconut oil over medium heat in a medium sized pot.
  • Add onions, garlic, and cumin seeds and reduce heat, and gently saute the mixture until the onions are translucent.
  • Add the chipotle and sweetpotatoes.
  • Stir in coconut milk, stock and curry powder. Bring to a boil, and simmer 15-20 minutes.
  • Add the salt, black pepper, garlic powder and lime juice.
  • Remove pot from heat and blend soup with hand-held blender until smooth. Alternately, allow soup to cool and puree in a blender or food processor and then reheat the soup.
  • Fold in cilantro and taste.
  • Add more stock if the soup is too thick.