Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1998

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

258 calories; calories from fat 10%; fat 2.9g; saturated fat 0.8g; mono fat 1g; poly fat 0.4g; protein 7.8g; carbohydrates 51.3g; fiber 6.1g; cholesterol 3.1mg; iron 1.3mg; sodium 289mg; calcium 152mg.
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