Curried Sweet Potato Bisque

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7 servings (serving size: 1 1/2 cups bisque and about 1 tablespoon yogurt)


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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)


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.

Created date

April 1998

Nutritional Information

Calories 258
Caloriesfromfat 10 %
Fat 2.9 g
Satfat 0.8 g
Monofat 1 g
Polyfat 0.4 g
Protein 7.8 g
Carbohydrate 51.3 g
Fiber 6.1 g
Cholesterol 3.1 mg
Iron 1.3 mg
Sodium 289 mg
Calcium 152 mg