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Sweet Potato Bisque

Prep Time15 mins
Cook Time35 mins
Total Time50 mins


  • 2 tbsp bacon fat or coconut oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 4 small sweet potatoes (or 2-3 large), cubed
  • 3 garlic cloves, minced
  • 2 tsp fresh rosemary, chopped
  • 1 tsp smoked paprika (omit for AIP)
  • 1/2 tsp cumin (omit for AIP)
  • 1/4 tsp cinnamon
  • 2 cups bone broth or chicken broth
  • 2/3 cup full-fat coconut milk
  • Salt & pepper, to taste (omit pepper for AIP)


  • In a big saucepan or a dutch oven, heat bacon fat or coconut oil over medium high heat.
  • Add the onion with salt and pepper, and sauté until soft and translucent, about 5 minutes.
  • Add the carrot, celery, and sweet potato cubes and stir for about 5 minutes.
  • Add garlic, rosemary, paprika, cumin, and cinnamon and cook for another minute.
  • Pour in the bone or chicken broth and sprinkle with more salt and pepper.
  • Cover and crank the heat up to high until the mixture starts boiling.
  • Reduce the heat to low and let it simmer for 20 minutes.
  • Use an immersion blender (or transfer to a blender) to blend until smooth.
  • Stir in the coconut milk.
  • Taste the bisque and add more salt and pepper if necessary.