This is one of my favorite soup recipes for the Fall, so I have to share it! I just made a batch last night…mmm mmm good.
CURRIED SWEET POTATO BISQUE
What You’ll Need:
2 tsp. Olive Oil
1 C. Diced Onion
2 tsp. Curry Powder
1/4 tsp. All Spice
5 C. Sweet Potatoes – Peeled and cut into cubes (about 3 lbs. whole)
3 10.5-oz Cans Low Sodium Vegetable or Chicken Broth
1 C. Water
1/2 tsp. Salt
1 1/2 C. Plain Yogurt (divided)
How To Do It:
1.) Heat olive oil over medium-high heat in a large dutch oven or stock pot.
2.) Add onions and sauté for two minutes.
3.) Add curry power and all spice to onions and cook for one minute.
4.) Add sweet potatoes, broth, water, and salt. Cook for 25 minutes or until potatoes are tender.
5.) Remove from heat.
6.) Pour one-half of potato mixture into blender and puree until smooth. Pour pureed mixture into a large bowl. Repeat with the other half of the potato mixture.
7.) Return pureed potato mixture (all of it) to the stock pot. Bring to a boil over medium-high heat.
8.) Once boiling, remove from heat and stir in 1 C. plain yogurt until well blended.
9.) Serve topped with 1 Tbs. yogurt.
Yields appx. 7 Servings – 1 1/3 C. per serving.
Side Note: Marc and I love to pair this with grilled cheese on Scholar’s Inn Bakehouse Farm Bread. Enjoy!