Curry Sweet Potato Bisque

Ingredients

What (your ingredients):

2 tablespoons olive oil

1 yellow onion, chopped roughly

2 medium carrots, chopped roughly

Pinch of salt

2 garlic cloves, sliced

1 tablespoon curry powder

2 orange sweet potatoes, roughly chopped

4 Murasaki sweet potatoes, roughly chopped (can substitute with orange sweet potatoes, for a total of 6 orange sweet potatoes for the recipe)

1 15-oz. can coconut milk

4 cups vegetable broth

To serve: Greek yogurt, freshly ground pepper

Directions

How (your directions):

In a large Dutch oven over medium heat, heat olive oil.  Add onion, carrots, and a pinch of salt.  Sauté for 3-4 minutes.

Add garlic and curry powder.  Sauté for 1-2 minutes.

Add sweet potatoes, coconut milk, and vegetable broth.

Bring to a gentle boil, then cover, lower heat to low, and simmer for 25 minutes, or until the potatoes are fork tender.

Using an immersion blender, blend until smooth.  Alternatively, transfer mixture to a high-speed blender, and blend until smooth (start blender on low speed and gradually increase speed to medium-high.  Always hold the lid of the blender secure and be careful of steam).

Enjoy hot!

Serve with a dollop of plain Greek yogurt, walnuts, and freshly ground pepper.

Why (the science):  Sweet potatoes have 400% of your vitamin A, which boosts eye health!  Don’t forget to eat the skin-that’s where the fiber is, which helps promote a healthy gut.     

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