Sweet potato chipotle bisque

After making quinoa-corn chowder from Viva Vegan!, I had to go back and make the recipe that first caught my eye: sweet potato chipotle bisque. Mine's not really a bisque as I didn't blend it smooth, preferring to leave some chunky texture. I made it on Sunday but we didn't get around to eating it until tonight, when Ann came over to watch The Girl Who Played with Fire. First we had a roasted baby beet, spinach, hazelnut and feta salad while we waited for the gluten free baguette that Ann brought from New Cascadia bakery to warm up in the oven.

I topped the soup with marinated, pan-fried tofu to add some substance, and a dollop of Tofutti Sour Supreme (also brought by Ann). This soup is really good-- spicy, sweet, and the addition of white potatoes adds an earthy complexity. I will definitely make it again, maybe with chickpeas or another bean, spinach or a hearty green, and cilantro.