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Curried Sweet Potato Bisque

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

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)

Nutrition 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

How to Make It

  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.