Vegan Coconut Harvest Bisque

Coconut Harvest Bisque

Hi friends! I’ve been eating all things warm and cozy – basically anything that tastes like fall. With Thanksgiving around the corner, I wanted to share a recipe that would make a great addition to your table. Full of sweet potatoes, carrots, and pumpkin, you’ll most likely have all the ingredients readily available. Coconut milk makes it creamy and a dash of cinnamon gives it the warmth you may be looking for. I hope you’ll give it a try!


You will need:

  • 1 tbs coconut oil
  • 2 carrots, peeled and chopped
  • 1 sweet potato, peeled and cubed
  • 1 white potato, peeled and cubed
  • 1 can full-fat coconut milk
  • 1 can pumpkin puree
  • 4 cans of water (I used the same can as coconut milk)
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • Salt and pepper, to taste

To make:

  • In a large soup pan over medium heat, melt down coconut oil and add carrots, sweet potatoes, and white potatoes. Toss to coat and allow to cook for about 3 minutes.
  • Once fragrant, add coconut milk, pumpkin puree, white, cinnamon, and turmeric. Gently stir until everything is combined and bring to a boil over high heat.
  • Once boiling, turn down to low and simmer for at least 30-45 minutes.
  • Using an immersion blender (or any blender you have), blend until soup is smooth and creamy – no lumps!
  • Season with salt and pepper to your liking and serve.

Glad I found some time to share this recipe. I’ve also been compiling more posts for when I am back on here more steadily. I can’t wait to get back into the swing of things. I hope you all have a wonderful holiday! xx bianca


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