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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


  • 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.
  • Add the sweet potatoes, tomatoes, water, cumin powder, cinnamon, chili powder, sea salt and stir.
  • Place a lid on the pot and cook for 20 minutes, stirring occasionally seeing that nothing sticks to the bottom of the pot.
  • After 20 minutes, take off the lid, turn off the heat and allow to cool for 15 minutes.
  • Blend the soup in batches along with the coconut milk until all the soup is creamy and smooth.
  • Garnish with cilantro.