Stokes Purple® Sweet Potato Bisque
3 cups leftover Purple Sweet Potato Mash
1 1/2 to 2 cups vegetable broth
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon freshly grated Nutmeg
1/2 cup light sour cream (or vegan sour cream)
2 teaspoons chipotle in adobo puree
Salt and freshly ground black pepper
Fresh Cilantro leaves, for garnish
Tortilla chips, coarsely crushed, for garnish
Whisk together mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan. Bring to a simmer over high heat. Reduce heat to low and cook, stirring occasionally, for 10 minutes. Whisk in 1/4 cup of the light sour cream and more broth, if needed, and cook for 5 minutes.
Whisk together the remaining 1/4 cup of sour cream and chipotle puree in a small bowl, and season with salt and pepper. Ladle soup into bowls and top with a dollop of sour cream mixture, some cilantro leaves, and some of the tortilla chips.
Source: Frieda’s Inc.
Analyzed to serve 4. Calories 270, Total Fat 7g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 20mg, Sodium 310mg, Total Carbohydrate 46g, Dietary Fiber 5g, Sugars 11g, Protein 5g, Vitamin A 20%, Vitamin C 25%, Calcium 15%