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.
I really try to make a recipe "pure" the first tme I make it but I could tell from the get-go that there wasn't enough curry - I used 3 teas. After it was blended, returned to pot and taste-tested I added another 1 1/2 teas curry, 1 teas cumin and 1/4 teas cayenne before adding the yogurt. Spiciness is a matter of taste is it not? I will definitely make this soup again as I love the consistency but I will adjust the seasonings in the beginning as "CusineCrazy" suggested. A very satisfying soup on a cold Fall day in Iowa!
When I read this recipe, it seemed to need a few more ingredients. I decided to add: 2 garlic cloves, 1/2 tsp ginger, 1 tsp chili powder, and 1 tsp cumin in addition to the curry and allspice. After I pureed and re-heated the soup, I added a couple dashes of white pepper. I hope that whoever finds the original recipe to be bland, uses my additions and enjoys it as much as my husband and I did.
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