Sweet Potato Carrot Bisque
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 1⁄3 cup chopped onion
- 32 ounces chicken broth
- 2 cups chopped carrots
- 1 large sweet potato (peel and chop)
- 1 teaspoon sugar
- 1⁄2 teaspoon curry
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 teaspoon lemon juice
- 1⁄2 cup plain yogurt (or Mayo if you want non-dairy)
-
Toppings suggested
- French-fried onions (like used in the traditional green bean casserole)
- craisins
- chow mein noodles
- dried banana pieces (chop)
- roasted peanuts
- flaked coconut
directions
- Put both carrots and sweet potato into large kettle with the chicken broth and simmer until the veggies are tender (20 minutes or so), adding water if needed to keep veggies covered.
- Saute onion in butter.
- When onion is translucent add to pot of veggies.
- Cool mixture for 15 minutes.
- Place mix into blender 2 cups at a time and puree until smooth.
- When all of mixture is pureed, add spices and blend.
- Simmer about 15 minutes.
- Blend in yogurt (or mayo) right before serving.
- Serve with toppings on the side (my kids will eat almost anything they can add toppings to!).
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Reviews
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This was a real hit! I made it at home, loved it, and made it for a soup and salad potluck. It got raves and I got requests for the recipe from at least 4 people. Now I've been asked to make it again for this weekend. The changes I made were to use low sodium vegetable broth instead of chicken broth, omitted the salt, and used canned coconut milk instead of yogurt. The coconut milk gives it a great texture and wonderful flavor!
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Tweaks
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Just made this and my husband and I both loved it; the color is lovely and the flavor divine. Used the coconut milk, 1/4 tsp cayenne pepper, double the curry, a little garlic, a dash of cumin and some chili powder, and half the salt. Substituted the vegetable broth for the chicken broth. Sprinkled toasted coconut on top as a finishing touch. Plan to serve this in demitasse cups as an appetizer at Thanksgiving. Thank you for a great recipe, and thanks to the reviewers for their helpful suggestions.
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This was a real hit! I made it at home, loved it, and made it for a soup and salad potluck. It got raves and I got requests for the recipe from at least 4 people. Now I've been asked to make it again for this weekend. The changes I made were to use low sodium vegetable broth instead of chicken broth, omitted the salt, and used canned coconut milk instead of yogurt. The coconut milk gives it a great texture and wonderful flavor!
RECIPE SUBMITTED BY
Mrs. Mike F
United States
I am a frequent recipe changer, so hopefully these will stay somewhat true to character!