Go Back

Whole Food Plant Based Sweet Tomato Bisque

Author Molly Patrick of Clean Food Dirty Girl


  • 1 yellow onion diced
  • 5 garlic cloves chopped
  • 2 teaspoons peeled and grated ginger 12g
  • 4 cups sweet potato 475g, chopped
  • 1 28 oz can diced tomatoes
  • 3 cups water 709ml
  • 1 teaspoon cumin powder 3g
  • 1/2 teaspoon cinnamon
  • 1 teaspoon chili powder 3g
  • 1 teaspoon sea salt 6g
  • 1 cup full fat coconut milk 235ml


  1. Heat large pot over medium heat and add the onion, garlic and ginger and cook for 3 minutes. Add a tad bit of water if things start to stick to the pan.
  2. Add the sweet potatoes, tomatoes, water, cumin powder, cinnamon, chili powder, sea salt and stir.
  3. Place a lid on the pot and cook for 20 minutes, stirring occasionally seeing that nothing sticks to the bottom of the pot.
  4. After 20 minutes, take off the lid, turn off the heat and allow to cool for 15 minutes.
  5. Blend the soup in batches along with the coconut milk until all the soup is creamy and smooth.
  6. Garnish with cilantro.