• Sweet Potato Bisque

    2 votes
    Sweet Potato Bisque
    Prep: 15 min Cook: 45 min Servings: 8
    by Robyn Savoie
    381 recipes
    This soup gets its wonderfully creamy texture from pureed carrots and sweet potatoes rather than cream, a dairy product I discourage due to its high saturated-fat content.


    • 4 Tbls. Butter, No Substitutes
    • 1 Cup Onion, Diced
    • 2 Celery Stalks, Diced
    • 4 Medium Carrots, Peeled and Grated
    • 6 Medium Sweet Potato, Peeled and Grated
    • 8 Cups Vegetable Broth
    • 1/2 Tsp. Garlic, Minced
    • 1/2 Tsp. Curry Powder
    • 3/4 Tsp. Ground Ginger
    • 1 Tsp. Salt


    1. In a large heavy bottomed soup pot, melt butter over medium heat. Add onion, celery, and carrots; sauté until crisp tender. Stir in garlic, sauté 1 minute.
    2. Add potato, ginger, and curry; cook 2 minutes.
    3. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 - 25 minutes or until vegetables are tender; stir in salt.
    4. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup. A hand held emulsion blender works great for pureéing the soup.
    5. Ladle into soup bowls and sprinkle with hulled sunflower seeds that have been toasted.

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