• Heat the oil in a large heavy bottomed pot on medium heat.
• Add the minced garlic and onion and sauté until the onions turn translucent.
• Add the sweet potatoes and beans, followed by the water and bouillon paste.
• Bring to a boil, then reduce it to a simmer and cook for 20 minutes, or until the potatoes are tender.
• Remove from the heat and stir in the black pepper and cayenne.
• If you have an immersion blender use it to puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.
• Serve the bisque garnished with the crispy white beans and roasted sweet potatoes (optional).

White beans

• Preheat oven to 425°, and line a baking sheet with parchment paper or a silicone baking mat. Skip this if you plan to use an air fryer.
• Place beans in a bowl, or directly onto the baking sheet.
• Drizzle the oil over the beans and toss.
• Then sprinkle the remaining ingredients over the beans and toss well to coat.
• Spread them evenly onto the baking sheet or into the air fryer, and roast for about 20 minutes, or until crispy. If using the air fryer, fry at 375° for 15 minutes.