Vegan Jeweled Yam Bisque

by | Nov 13, 2017

  • 2 tablespoons of vegan butter
  • 3 finely chopped cloves of garlic
  • 1 Vidalia onion chopped
  • ½ inch knob of ginger peeled and chopped
  • 1 teaspoon Sea salt
  • 1 teaspoon of Black pepper
  • 2 large Jeweled Yams (or 3 medium, sweet potato may be substituted), roasted, peeled and cut in chunks
  • 1 cup of canned coconut cream (scoop the top layer, if it doesn’t measure to 1 cup finish off with bottom liquid layer)
  • 1 tomato chopped
  • 1 yellow bell pepper
  • 4 cups of vegetable broth (store bought or homemade recipe below)



  1. Add the vegan butter to a large skillet or soup pot over medium-high heat.
  2. Once the butter melts, add the garlic, onions and ginger and sauté until tender and slightly brown, about 3 to 4 minutes.  Add tomatoes.
  3. Add salt and pepper.
  4. Add the vegetable broth, and jeweled yams. Bring to a simmer, about 10 minutes. Add yellow bell pepper, half of parsley and half of cilantro from homemade broth.
  5. Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the coconut cream. Top each bowl with cilantro for garnish.


 Homemade Vegetable Broth


  • 1 carrot
  • ½ bunch of parsley
  • ½ bunch of cilantro
  • 3 green onions
  • 1 yellow bell pepper



  1. Place all in pot with 6 cups of water. Allow to boil on medium-high heat for 15-20 minutes to create vegetable broth.
  2. Let boil on medium heat for 15-20 minutes