Curried Sweet Potato Bisque
A warm, cozy, creamy soup with a kick of curry and Chinese 5-spice powder
Ingredients
- 1/2 medium onion
- 1 large carrot peeled
- 2 pounds sweet potatoes about 3 medium, peeled
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1/2 tsp Chinese 5 spice powder available in the spice section of the grocery store
- 6 cups low sodium vegetable or chicken stock
- 1/2 teaspoon kosher salt or more to taste
- 1/2 cup heavy cream
- toasted pumpkin seeds optional garnish
Instructions
- Dice the onion, and cut the carrot and sweet potatoes into 1-inch pieces.
- Heat oil in a large stockpot over medium-high heat. Add the vegetables, and saute them for about eight minutes or until they start to soften and turn light golden.
- Sprinkle the curry and Chinese 5-spice powders over the vegetables. Stir well and let the spices toast for about 30 seconds.
- Add the stock and bring the soup to a boil. Then, cover the pot, reduce the heat to medium-low, and let the soup simmer for about 20 minutes or until the vegetables are very tender when pierced with a fork. Taste the soup and season with salt.
- Remove the pot from the heat. Using an immersion blender, blend the soup well until it's completely smooth (or as smooth as desired).
- Add the cream and stir to combine. Add salt to taste. Serve garnished with pumpkin seeds (pepitas) if desired.
Notes
Refrigerate leftovers for up to three days or freeze for up to three months. If you plan to freeze part of this recipe, I recommend leaving the cream out and adding it once you thaw and reheat the soup.
For a vegan option, use vegetable stock and coconut cream instead of regular heavy cream.
Nutrition
Serving: 1gCalories: 261kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 22mgSodium: 283mgPotassium: 557mgFiber: 6gSugar: 8gVitamin A: 21750IUVitamin C: 5mgCalcium: 66mgIron: 1mg
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