Roasted Sweet Potato Bisque with Curry Roasted Chickpeas {gluten free, vegan}

sweet potato bisque_large text

Winter, for me, is all about comfort food.  A bowl of chili with a side of cornbread, lentils topped with mashed potatoes, or roasted cauliflower and mushrooms in a creamy gruyere sauce…all of these things bring me joy on a cold winter’s day.  As soon as we tried this roasted sweet potato bisque, it immediately got added to the list of favorite winter comfort foods at our house.

Let me tell you about this bisque.  It’s easy to make, full of flavor, and silky smooth.  You start by roasting thinly sliced sweet potatoes, then pureeing them in a blender with vegetable broth and almond milk.*  What you get is a flavorful, thick sweet potato puree sweetened slightly by the milk. As if that weren’t enough of a comfort food, there’s the curry roasted chickpeas you add on as “croutons”…

Lightly toasted chickpeas coated in curry powder, this is more than just a garnish for the bisque. The spicy chickpeas add texture as well as protein to this meatless dish.  Trust me, the bisque isn’t complete without these chickpeas!  If you’re not a fan of curry powder, substitute it with a mix of dried herbs, such as parsley, sage and/or thyme.

Winter comfort food in a bowl…

Roasted Sweet Potato Bisque

Serves 3-4


  • 3 pounds sweet potatoes, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground sage
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cinnamon
  • 1-1/2 cups vegetable broth
  • 1-1/2 cups almond milk (can substitute coconut or dairy milk)


Preheat the oven to 450°, and lightly oil a baking sheet.

In a large bowl, combine the thinly sliced sweet potatoes, olive oil, and spices until all the sweet potatoes are coated in oil.  Transfer the seasoned sweet potatoes to the oiled baking sheet, and roast the sweet potatoes at 450° until fork tender, about 30-35 minutes.  Remove from the oven, and let cool slightly.

Once cooled, place the roasted sweet potatoes in a blender or food processor, add the vegetable broth and almond milk, and blend until smooth.  (You may prefer to add or leave out some liquid, depending on the desired texture.)

Taste the soup, add salt or pepper if desired, top with a handful of curry roasted chickpeas (recipe below), and enjoy!

*Don’t worry if you’re not a fan of almond milk, you can’t taste it in the bisque, but feel free to use another milk of choice.

Curry Roasted Chickpeas

Makes about 2 cups


  • 25 ounce can of organic garbanzos, rinsed and drained
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, or to taste
  • 1-1/2 teaspoon curry powder


Preheat the oven to 450°, and lightly oil a baking sheet.

In a large bowl, combine the chickpeas, olive oil, salt and curry powder, mixing until the chickpeas are coated with the oil.  Transfer the coated chickpeas to the oiled baking sheet, and roast at 450° for 55-60 minutes, until the chickpeas are toasted.

Season with additional salt, if desired, let cool slightly, and enjoy!

{Note: the sweet potatoes and chickpeas can be roasted at the same time.}

Original recipe by La Casa de Sweets

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Comments (2)

  • This looks absolutely delicious! I love bisques. I had actually planned to make one one of these cold days. Thanks for the lovely recipe!

    Jackie 10 years ago Reply

    Warm soup on a cold day is the best!

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