Sweet Potato Bisque15 Reviews
- Prep: 20 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 35 min
“Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives.” - by Barbara
Original recipe yields 8 servings
- Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
- Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
- Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
- Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.
Amount Per Serving (8 total)
- 175 cal
- 3.6 g
- 32.8 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"I switched the numbers for the potatoes and sweet potatoes so that there are more sweet potatoes. I also used 1 10 oz. can of broth and cut the water to compensate. Cut the thyme and add 1/4 to 1/2 cu..." See morep chopped cilantro, 2 tsp paprika, 1/4 tsp. curry powder and 1/4 tsp. cinnamon. Increase the buttermilk to 1 1/2 cups. Garnish with cilantro and sour cream instead of chives. Brilliant. This had a great color and consistency. I expected a more earthy, filling quality, but it's even better the next morning. You could make it entirely vegetarian by using vegetable broth. Oh, I forgot to mention that I do this in the slow cooker: Peel and chop your root veggies and let them cook in the broth on high for 4-6 hours. Reduce the heat to LOW, add the spices and buttermilk and cook for another hour. Use an immersion blender to purée it all. It's easier than transferring it to a traditional blender"
"This is a very exotic soup: the spices give it a wonderful Middle Eastern flavor. Its thick enough that it could almost be used as a party dip with pita bread... Guaranteed to impress!..." See more"
"I had a sweet potato bisque when I was back in college that reminded me a lot of pumpkin pie -- I was hoping that this recipe might get me something similar. I made a few changes to start -- I upped ..." See morethe number of sweet potatoes to 4, and regular potatoes to about 2.5. I used regular baking potatoes, but I think Yukons might work better next time. Along with the onions and garlic, I sauteed about a 1/3 cup carrots. I decreased the water to 6 cups, and made up the difference with chicken stock. After the spices were added, I also added about 3/4 cup brown sugar (slightly too much), about 1 generous tablespoon cinnamon, and a full pint of lowfat buttermilk. While the spices do give this dish a zing, the sweet potato flavor is sorely lacking. I will likely up the number of sweet potatoes next time to 5 or 6, and definitely cut back on the amount of regular potatoes, nutmeg and thyme as they were a bit overpowering."
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