"Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives." — Barbara
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potatoes, peeled and quartered
onion, thinly sliced
1 1/2 tablespoons
freshly grated nutmeg
ground white pepper
salt to taste
ground black pepper to taste
I switched the numbers for the potatoes and sweet potatoes so that there are more sweet potatoes. I also used 1 10 oz. can of broth and cut the water to compensate. Cut the thyme and add 1/4 to 1/2 cup chopped cilantro, 2 tsp paprika, 1/4 tsp. curry powder and 1/4 tsp. cinnamon. Increase the buttermilk to 1 1/2 cups. Garnish with cilantro and sour cream instead of chives. Brilliant.
This had a great color and consistency. I expected a more earthy, filling quality, but it's even better the next morning. You could make it entirely vegetarian by using vegetable broth. Oh, I forgot to mention that I do this in the slow cooker: Peel and chop your root veggies and let them cook in the broth on high for 4-6 hours. Reduce the heat to LOW, add the spices and buttermilk and cook for another hour. Use an immersion blender to purée it all. It's easier than transferring it to a traditional blender
I found this to be a little bland. Perhaps could have used more broth and less water?
This is a very exotic soup: the spices give it a wonderful Middle Eastern flavor. Its thick enough that it could almost be used as a party dip with pita bread... Guaranteed to impress!
I had a sweet potato bisque when I was back in college that reminded me a lot of pumpkin pie -- I was hoping that this recipe might get me something similar. I made a few changes to start -- I upped the number of sweet potatoes to 4, and regular potatoes to about 2.5. I used regular baking potatoes, but I think Yukons might work better next time. Along with the onions and garlic, I sauteed about a 1/3 cup carrots. I decreased the water to 6 cups, and made up the difference with chicken stock. After the spices were added, I also added about 3/4 cup brown sugar (slightly too much), about 1 generous tablespoon cinnamon, and a full pint of lowfat buttermilk. While the spices do give this dish a zing, the sweet potato flavor is sorely lacking. I will likely up the number of sweet potatoes next time to 5 or 6, and definitely cut back on the amount of regular potatoes, nutmeg and thyme as they were a bit overpowering.
I expected more flavor from this recipe. The taste of the sweet potatoes was minmal even though they were roasted to carmelize the sugars and enhance the flavor. The ratio of broth to water should be bit higher. I added a little brown sugar and hot paprika later which raised the recipe from 3 to 4 stars.
This was good. I did it with about 9 sweet potatoes (no regular potatoes), about 6 or 7 cups of milk and no water or chicken stock, a cup of apple juice, subbed garam masala, chili powder,fresh grated nutmeg, & cumin for the other spices. Added a little brown sugar at the end. It was just sweet and spicy enough for us. I think the buttermilk was the only thing i kept, and it was good. I just added some vinegar to a couple cups of milk and put that in at the end after pureeing. I will keep this but I would never make it with just water. I like creamy soup.
This was a wonderfully creamy soup. I served it with a crusty baguette bread at a 5 course meal to a bunch of girls at camp. They loved it! It was missing something, however. I never quite put my finger on what it was actualyl missing, but something was a little off. It was still wonderful!
The proportions on this seem very off. The recipe says it serves eight but it made a lot more than that. This sounded really good but turned out quite dissapointing.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Bisque
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 175
** Calories from Fat: 32
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