Sweet Potato Bisque
I love to serve this bright orange, sweet potato bisque for special occasions in fall and winter. The recipe includes a minted chili oil to drizzle on top. It's well worth the few extra minutes it takes to make! —Lily Julow, Lawrenceville, Georgia
Total TimePrep: 30 min. Cook: 40 min.
Makes8 servings (2 quarts)
- 8 bacon strips, finely chopped
- 6 medium carrots, chopped (2 cups)
- 1 medium onion, chopped (1 cup)
- 3 garlic cloves, minced
- 3 cups water
- 1-3/4 pounds sweet potatoes (about 4 medium), peeled and cubed
- 3 bay leaves
- 2-1/2 teaspoons curry powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1-1/2 cups heavy whipping cream
- 1 cup sour cream
- MINTED CHILI OIL:
- 18 mint sprigs, chopped
- 3 tablespoons olive oil
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
- Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer.
- Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool.
- Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes.
- Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.
Nutrition Facts1 cup with 1-1/2 teaspoons minted chili oil: 413 calories, 32g fat (16g saturated fat), 90mg cholesterol, 512mg sodium, 24g carbohydrate (10g sugars, 4g fiber), 6g protein.
Originally published as Sweet Potato Bisque with Minted Chili Oil Drizzle in Taste of Home Christmas Annual 2016
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