Sweet potato bisque

by AdamB


Yet another blended soup, made with leftover sweet potatoes from latke.  I often make butternut squash soup from the same recipe.  Potatoes make this bisque rich, filling and a beautiful color (that my crummy point and shoot Lumix does not do justice).

Serves 4


2 pounds sweet potatoes, peeled and cubed

4 cups water or vegetable broth (homemade or with bouillon — if using bouillon, use much less salt elsewhere)

1 large yellow onion, peeled and sliced thinly

1T cumin

1T curry

salt and pepper

olive oil

white wine vinegar (I like Trader Joe’s white balsamic)

sesame chili oil

cilantro, rinsed and chopped


Set water or broth to boil in a large soup pot.   When it hits a rolling boil, add potatoes and turn flame to medium.  Cover about halfway.  Cook for about 20 minutes, stirring occasionally, until potatoes are soft.  Boil extra water in a tea kettle in case you need to thin soup.

While potatoes are cooking, warm cast iron skillet on low flame with no oil.   Add onions, spread evenly and cover.  Let cook for about 15 minutes, stirring only once or twice.  Now raise flame to medium, and add oil, salt and pepper.  Cook another 10 minutes, stirring once or twice. Finally, add a few dashes of vinegar and turn flame back to low.

After about five minutes, dump onion into soup pot and puree using immersion blender.  Stir in cumin and curry.  Now raise flame to rolling boil, then return to medium.  Cook about another 10 minutes, stirring occasionally and adding hot water to thin if needed.  Adjust seasonings to taste and serve with sesame oil and cilantro.