Tamarind Sweet Potato Bisque

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Yield
5 servings (serving size: about 1 cup)
Lora Brody
March 2003
RECIPE BY Cooking Light

The pods of the tamarind tree yield a sweet-sour pulp that flavors many Dutch, Indonesian, and East Indian dishes. You can find tamarind paste in specialty food stores or online at www.spicesgalore1.com and www.quickspice.com. A little goes a long way, so measure carefully.

Ingredients

  • 3 1/4 cups (1-inch) cubed peeled sweet potato
  • 3 cups vegetable broth
  • 1 cup water
  • 1/2 cup chopped onion
  • 1/2 cup orange juice
  • 2 tablespoons plum vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 1 1/2 teaspoons dark sesame oil
  • 1 teaspoon tamarind paste
  • 1/4 teaspoon black pepper
  • 1 fresh lemongrass stalk, halved lengthwise

Nutritional Information

  • Calories 133
  • Caloriesfromfat 14%
  • Fat 2.1g
  • Satfat 0.3g
  • Monofat 0.6g
  • Polyfat 0.7g
  • Protein 3g
  • Carbohydrate 27.2g
  • Fiber 3.1g
  • Cholesterol 0.0mg
  • Iron 0.8mg
  • Sodium 627mg
  • Calcium 27mg

How to Make It

Place all ingredients in an electric slow cooker. Cover and cook on high 5 hours. Discard lemongrass. Place half of the potato mixture in blender, and process until smooth. Pour the pureed potato mixture into a large bowl. Repeat procedure with the remaining potato mixture.

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