Sweet Potato Bisque

Instructions

1. 1

   Preheat the oven to 200°C. Peel and chop the sweet potatoes into 2.5 cm cubes.

   Tip: Use a mandoline for even, thin slices.

2. 2

   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   Tip: Stir occasionally to prevent burning.

3. 3

   Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

   Tip: Mince garlic just before using for best flavor.

4. 4

   Add the chopped sweet potatoes, spices, salt, and black pepper. Cook for 5 minutes, stirring occasionally.

   Tip: Use a gentle heat to prevent the sweet potatoes from breaking down.

5. 5

   Add the chicken broth, almond milk, and butter. Bring the mixture to a simmer.

   Tip: Use a gentle heat to prevent the soup from breaking.

6. 6

   Reduce the heat to low and simmer for 20 minutes, or until the sweet potatoes are tender.

   Tip: Stir occasionally to prevent scorching.

7. 7

   Use an immersion blender to puree the soup until smooth.

   Tip: Be careful when blending hot liquids.

8. 8

   Return the soup to the saucepan and add the nutmeg, ginger, allspice, and cinnamon. Heat over low heat for 2-3 minutes, or until the spices are fragrant.

   Tip: Be careful not to let the soup boil.