Curried Sweet Potato Bisque

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2 teaspoons olive oil

1 cup chopped onion

2 teaspoons curry powder

1/4 teaspoon ground allspice

1 cup water

3 (10-1/2 oz) cans chicken broth

5 cups cubed peeled sweet potato (about 3-1/2 pounds)

1/2 teaspoon salt

1-1/2 cups plain fat-free yogurt, divided (or light sour cream, or let's face it... full fat cream, or even coconut milk)


Heat olive oil in a Dutch oven (or regular pot) over medium-high heat. Add onion; sauté 2 minutes. Stir in curry and allspice; cook 1 minute.

Add water, broth, sweet potato, and salt. Cook 25 minutes or until potato is tender. Place half of mixture in a blender; process until smooth.

Repeat procedure with remaining potato mixture.

Return pureed mixture to pan. Bring to a boil; remove from heat. Stir in 1 cup yogurt until blended. Ladle bisque into bowls; top with yogurt.


Yield: 7 servings (serving size: 1 ½ cups bisque and about 1 tablespoon yogurt).

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