Sweet Potato Bisque

Bake the Sweet Potatoes + Make the Puree

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper, and set aside.
2. Scrub the sweet potatoes and poke a few times through the skin with a fork so they don't explode in the oven. 
3. Place the sweet potatoes the prepared baking sheet and transfer to the oven. Bake for an hour or until soft. (This time could greatly vary, depending on how large your sweet potatoes are. Be prepared to bake them for longer if they're not soft.)
4. When the sweet potatoes are baked through and soft, remove from the oven, and cool for 30 minutes.
5. Once the potatoes have cooled, cut in half, and scoop the sweet potato out of the skins. 
6. Puree the sweet potatoes in a blender or a food processor until smooth. There should be about 4 cups of the puree when said and done.
7. Season with curry powder, cumin, black pepper and salt. Set aside.

Make the Soup

1. Chop the onion and garlic. Pull the leaves from the fresh thyme. Measure the rest of the ingredients before getting started on the soup.
2. Heat the extra virgin olive oil in a medium-sized Dutch oven over medium heat.
3. When the pan is hot, add the onion and thyme, sautéing until soft, 3-5 minutes.
4. Add the garlic, and cook until fragrant, 1-2 minutes.
5. Pour in the vegetable broth slowly, and scrape the bottom of the pot to remove any overcooked bits. This adds flavor to the soup! Bring to a boil.
6. Add the sweet potato puree, and stir until smooth, letting this come to a boil.
7. Simmer for an additional 30 minutes. Add salt and pepper to taste if the soup needs it.
8. Right before serving, remove from the heat and stir in the milk slowly. We do this at the very end when the soup has been removed from the heat so the milk doesn't curdle.
9. Serve warm, garnish with additional fresh thyme and enjoy!