Okinawan Sweet Potato Bisque Recipe

Directions for Okinawan Sweet Potato Bisque

1. 1

   Prepare the Base

   In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Add Aromatics

   Stir in minced garlic, grated ginger, and Kaffir lime leaves. Cook for an additional 2 minutes until fragrant.

3. 3

   Cook Sweet Potatoes

   Add the Okinawan sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until sweet potatoes are tender.

4. 4

   Blend the Bisque

   Remove the Kaffir lime leaves. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.

5. 5

   Add Coconut Milk

   Stir in the coconut milk and lime juice. Season with salt and black pepper to taste. Heat through.

6. 6

   Prepare Goat Cheese Crème Fraîche

   In a small bowl, mix goat cheese with a tablespoon of coconut milk until smooth and creamy.

7. 7

   Serve

   Ladle the bisque into bowls and top with a dollop of goat cheese crème fraîche.