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Curried Sweet Potato Bisque

Curried Sweet Potato Bisque

Cooking Light APRIL 1998

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 10%
  • Fat: 2.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.8g
  • Carbohydrate: 51.3g
  • Fiber: 6.1g
  • Cholesterol: 3.1mg
  • Iron: 1.3mg
  • Sodium: 289mg
  • Calcium: 152mg
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Curried Sweet Potato Bisque recipe

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