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Test Kitchen Approved

Chai Spice Infused Sweet Potato Bisque

Recipe By Jennifer Spengler

Recipe By Jennifer Spengler

Sweet-spiced Chai Spices and sweet potatoes are a match made in heaven for this comforting, autumn-y soup.

Serving Suggestions

Serve topped with our Sage & Savory Croutons.

Recipe Notes

Make this bisque vegetarian by substituting vegetable stock for chicken stock. You can use any type of sweet potato in this recipe. For a bright orange color and slightly sweeter flavor, use garnet yams. May use an immersion blender or hand blender instead of a food processor, although the end product may be a little chunkier. If you are avoiding sodium, just eliminate the salt from this recipe.

Ingredients

Savory Spice ingredients in this recipe

Directions

Place Chai Spices into the muslin bag and combine it with the sweet potatoes and chicken stock in a large pot. Boil over high heat until sweet potatoes are fork tender, about 15 to 20 min. Remove muslin bag and drain sweet potatoes, reserving liquid in a bowl. In a food processor, puree potatoes until smooth, adding back chicken stock as needed to get desired thickness. Add brown sugar and spices, and pulse to combine. Add heavy cream and apple juice, and pulse to incorporate. Rewarm over low heat if needed; do not boil.