Thai sweet potato bisque with parmesan crostini

Warm your heart with this healthy Thai soup.

140 cal Serves 10
Prep time 0h 15m
Cook time 0h 50m
Total time 1h 5m
Thai sweet potato bisque with parmesan whole wheat crostini



  1. Step 1

    In large stockpot, heat canola oil over high heat. Add onion, garlic and ginger and sauté 2-3 minutes. Add sweet potatoes, carrots, chile pepper and vegetable broth and bring to boil over high heat. Reduce to medium-low and simmer until vegetables are tender (35-40 minutes), stirring occasionally.
  2. Step 2

    Allow to cool slightly. Transfer to blender in batches, and purée until smooth. Return to stockpot and add coconut milk, lime juice, curry powder and red pepper; stir well to blend.
  3. Step 3

    Add tofu and cook another 10 minutes over medium heat, gently stirring once or twice.
  4. Step 4

    Garnish soup with cilantro and serve with Parmesan whole-wheat crostini.

Nutritional information

Per serving (1 cup / 250 ml)

5 g