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Curried Sweetpotato Bisque
Servings:
12
cups
Calories:
Author:
Anne Danahy, RD
Ingredients
2
Tbs
canola oil
1
large carrot
peeled
2
leeks
cleaned carefully
3
medium to large sweetpotatoes
2 lbs, peeled
8
cups
low sodium vegetable or chicken stock
2
teaspoon
curry power
½
teaspoon
Chinese 5 spice powder
available in the spice section of the grocery store
½
cup
heavy cream
Kosher salt
toasted pepitos
optional garnish
Instructions
Heat oil in a large stockpot.
Cut carrot and sweetpotatoes into 1-inch pieces, and leeks into ¼ round slices.
Add leeks and carrots to oil in stockpot.
Saute approximately 10 minutes, or until leeks are starting to turn golden.
Stir in spices and let toast for about 30 seconds.
Add sweetpotatoes and chicken stock. and bring to a boil.
Turn heat to low, cover, and let simmer for 30 minutes, or until sweetpotatoes are tender.
Remove pot from heat, and puree soup until smooth, with an immersion blender or in a regular blender.
Add cream and stir to combine. Add salt to taste
Serve garnished with pepitos if desired.
Notes
[nutrition-label id=3444]
Nutrition
Serving:
1
g