Sweet Potato Carrot Bisque

I’ve recently become a fan of the smooth, sippable soup – particularly those of the deep orange squash/yam/carrot ilk. This was one of my favorite soups served at last year’s Christmas in November event at the Fairmont Jasper Park Lodge, prepared by the JPL’s executive chef and his team. It was served to hundreds of guests in the decked-out Grand Hall, in small bowls that already had little piles of crispy fried onions in the bottom when we sat down at our tables. The hot soup was poured from silver pitchers overtop. It was wonderful.

Fortunately the JPL is very generous with their recipes, and I found it’s easy to make at home – minus the crispy fried onions if you’re just making it for your to-go mug – and easily frozen if you want to put away a stash of comforting soups to keep you well fed through the winter.

Sweet Potato Carrot Bisque

This was served over crispy fried red onions which had already been placed in the soup bowls; to do this, thinly slice the onions and cook in oil until crispy. If you like, save the yogurt to swirl in dollops overtop.

2 cups chopped carrotsӬ
1 large sweet potato, peeled and choppedӬ
1 L (32 oz.) chicken brothӬ
1 Tbsp. butter
Ӭ1/3 cup chopped onionӬ
1 tsp. sugarӬ
1/2 tsp. curry powderӬ
1/4 tsp. nutmegӬ
1/4 tsp. saltӬ
1 tsp. lemon juiceӬ
1/2 cup plain yogurt

In a large pot simmer the carrots and sweet potato in the stock for 20 minutes, or until tender, adding more water if you need to to keep the vegetables covered. Meanwhile, saute the onion in the butter until translucent. Add them to the pot of veggies. Add the sugar, curry, nutmeg and salt and puree with a hand-held immersion blender (or transfer to a regular blender in batches) until smooth. Add the lemon juice and yogurt and heat through. If you like, serve over crispy fried onions. Serves 4.

Photo credit: istockphoto/edoneil

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