Ingredients
1
can (40 oz) sweet potatoes in heavy syrup, drained, 1/2 cup syrup reserved
1
can (14 oz) vegetable or chicken broth
1/2
cup fresh orange juice
1
to 2 tablespoons finely chopped gingerroot
1 1/2
cups canned coconut milk (not cream of coconut)
1
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
Additional coconut milk, if desired
Fresh thyme sprigs, if desired
Preparation
In blender or food processor, place sweet potatoes, 1/2 cup reserved syrup, the broth, orange juice and gingerroot. Cover; blend on medium speed 2 to 3 minutes or until smooth, stopping occasionally to scrape down sides.
Pour pureed mixture into 4-quart Dutch oven. Stir in 1 1/2 cups coconut milk, the salt and red pepper. Cook over medium heat, stirring frequently, until thoroughly heated.
Ladle bisque into bowls. Drizzle additional coconut milk over bisque. To make decorative design, pull toothpick through coconut milk. Garnish with thyme.
