Sweet Potato Bisque
1 T vegetable oil
1/2 c chopped onion
2 t minced garlic
3 med (or 2 large) sweet potatoes (abt. 2 1/2#) peeled and cut into 1" cubes
4 c vegetable or chicken broth
1 med jalapeno, seeded and finely chopped (optional - I usually leave it out to make the soup more kid-friendly)
1 c fresh or frozen corn kernels
2 T molasses
1/2 T kosher salt
1/4 t ground cayenne pepper
1/4 t freshly ground black pepper
Scant pinch ground cinnamon
Finely chopped green onions, green parts only
Freshly chopped cilantro or parsley or chives
- In large saucepan or soup pot, heat oil over medium heat. Add onion and garlic; saute until just soft, 2-3 minutes. Add sweet potatoes and broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, puree contents of pot, in batches is necessary, until smooth.
- Reheat soup, stirring in (jalapeno,) corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topping with green onions, sour cream and/or fresh herbs.
|This is the hardest part: peeling and chopping up the sweet potatoes. |
I often make a 1.5 or double batch so we have lots of leftovers.
|I use my immersion blender to puree right in the pot.|
I love it with green onions, parsley or cilantro, and sour cream. Yum yum.