Curried Sweet Potato Bisque |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
2 teaspoons curry powder |
1/4 teaspoon ground allspice |
1 cup water |
3 (10 1/2-ounce) cans low-salt chicken broth |
5 cups cubed, peeled sweet potato (about 3 1/2 pounds) |
1/2 teaspoon salt |
1 1/2 cups plain fat-free yogurt, divided |
minced fresh chives (optional) |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 2 minutes. Stir in curry and allspice; cook 1 minute. Add water, broth, sweet potato, and salt. Cook 25 minutes or until potato is tender. Place half of sweet potato mixture in a blender; process until smooth. Repeat procedure with remaining sweet potato mixture. Return puréed sweet potato mixture to pan. Bring bisque to a boil; remove from heat. Stir in 1 cup yogurt until blended. Top each serving with about 1 tablespoon yogurt; garnish with chives, if desired.
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