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.


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.

Serving Suggestions

Serve topped with our Sage & Savory Croutons.


4 cups

Thanks To

Jennifer Spengler

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Savory Spice Shop Ingredients
Chai Spices 4 floz bottle $6.70
Muslin Bags -1 $0.65
Chicken Bouillon Cubes $5.30
Cinnamon, Saigon Cassia: Ground 1/2 oz bag $1.70
Salt Kosher $6.65
Pepper, White, Sarawak: Fine 1 oz bag $3.55
Cardamom, Ground Inner Seeds OUT OF STOCK
Cloves, Madagascar, Ground 1/2 oz bag $2.30
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“Loved the sample of Herbes de Provence Seasoning Salt so much that I had to get a bottle! Thanks so much for your store.”
-Danielle R. of Alma, MI

Customer Reviews ( Add a Review )

5 stars 11/4/17 soniag
WOW this recipe is absolutely INCREDIBLE!!!! I have found a new fall fav, without a doubt. I did make a couple changes: Replaced 4 Tbsp. Chai Spices and the cinnamon/cardamom/cloves with Mt Baker Chai Spice Seasoning (1 tsp. each instance) and it turned out phenomenally! Thanks for sharing this recipe!
5 stars 2/21/16 CallieJoli211984
I work for the Savory Spice Shop in Greensboro NC. I made this recipe and took it to our Saturday Tasting at the shop. I had comments from ".....Oh my...!" to "This is the best I have ever had!" all day. I doubled the recipe and there was no leftovers! I used Supreme Saigon Cinnamon in place of the regular Saigon (just because it is my fav!) and I used vegetable stock because my mom and vegetarian and I wanted her to be able to try it. Bonus we happened to have a few vegetarian customers in the store that day! Will definitely make again!
1 stars 10/14/13 SueZQ
It's interesting that a recipe calling for chicken stock comes up under a search for "vegetarian". Yes, I can substitute vegetable stock, with the awareness that it was not used when you tested the recipe. I will try it with the substitution and review later.
Test Kitchen Response: Thanks so much for pointing out this omission in the recipe. We have since updated the recipe to reflect the vegetarian option. We have made this bisque in our test kitchen as a vegetarian version substituting the chicken stock for Safeway's O Organics brand vegetable broth and it was just as delicious. The spices dominate in this bisque, so using different types of stocks or broths won't change the final flavor too much. We hope you enjoy the vegetarian version!