Enjoy the smooth, creamy texture of this Sweet Potato Bisque with a hint of rich truffle oil. The truffle oil gives the dish a sophisticated depth of flavor, and the sweet potatoes and coconut milk give it a smooth texture.

Ingredients: 2 lbs sweet potatoes, peeled and diced. 1 large onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 2 tablespoons truffle oil. Salt and pepper to taste. Chopped fresh chives for garnish.

Instructions: In a large pot, saut the chopped onion and minced garlic until softened. Add the diced sweet potatoes to the pot and stir well. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer until sweet potatoes are tender about 20 minutes. Using an immersion blender, puree the soup until smooth. Stir in coconut milk and truffle oil, and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow flavors to meld. Serve hot, garnished with chopped fresh chives, and drizzle with extra truffle oil if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes