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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 Time
    Prep: 30 min. Cook: 40 min.
  • Makes
    8 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
  • 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 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.

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