SWEET POTATO BISQUE

Sweet Potato Bisque image

I love to serve this bright orange, sweet potato bisque for special occasions in fall and winter. The recipe includes a minted chili oil to drizzle on top. It's well worth the few extra minutes it takes to make! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 21

Ingredients

8 bacon strips, finely chopped
6 medium carrots, chopped (2 cups)
1 medium onion, chopped (1 cup)
3 garlic cloves, minced
3 cups water
1-3/4 pounds sweet potatoes (about 4 medium), peeled and cubed
3 bay leaves
2-1/2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1 cup sour cream
MINTED CHILI OIL:
18 mint sprigs, chopped
3 tablespoons olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.

Nutrition Facts : Calories 413 calories, Fat 32g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 512mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.

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