Sweet Potato Bisque

Name: Sweet Potato Bisque
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings (2 quarts).
Ingredients: 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

TOTAL TIME: Prep: 30 min. Cook: 40 min. YIELD: 8 servings (2 quarts).

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

Ingredients

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

Directions

1. 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.
2. Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer.
3. 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.
4. Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes.
5. 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 Facts

1 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.