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

Man 'o Man! What a treat on a cold winter night. I made this bisque for a pot luck but I couldn't help sneaking a bowl before taking it to my sister's place. Bland? I think not!

A really interesting and tasty soup. I replaced two of the sweet potatoes with carrots when I realized I didn't have as many leftover baked sweet potatoes as I thought. Still a delicious recipe though.

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!