Spicy sweet potato bisque

Recipe Information

Ingredients

• 4 cups fat-free, reduced-sodium chicken broth or vegetable broth, divided

• 1/2 cup chopped onion

• 2 garlic cloves, chopped

• 2 teaspoons, grated fresh ginger

• 1 small jalapeño pepper, seeded and chopped

• 1/4 teaspoon green or red Thai curry paste

• 2 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch slices

• 1 cup water

• 1/2 cup regular or reduced-fat coconut milk

• 1/4 cup orange juice

• Salt and black pepper

• 1 lime, zested for garnish

Directions

• Pour 1/4 cup of broth into a large, deep saucepan and add the onion and garlic. Set over medium-high heat and cook until onion is translucent, stirring occasionally. Add the ginger, jalapeño, and curry paste and cook, stirring frequently, until the onion is soft and most of the liquid has evaporated, about 2 minutes.

• Add the remaining broth to the pot. Add the sweet potatoes and 1 cup of water. Bring the liquid to a boil and reduce the heat to let the pot simmer and cook, covered, until the sweet potatoes are soft, about 20 minutes.

• Uncover the pot and let the soup cool for 10 minutes.

• Using an immersion blender, puree the soup until it is pulpy.

• Add the coconut milk and orange juice and puree until the soup is velvety smooth. Add salt and black pepper to taste.

• To serve, divide the soup among 6 wide, shallow bowls. Use 1/4 teaspoon of grated lime zest to garnish each serving.

Nutrition (per serving)

• Calories: 238 cal

• Total fat: 5g

• Saturated fat: 4g

• Sodium: 155mg

• Carbohydrate: 43g

• Fiber: 6g

• Protein: 7g