lf-Spicy Sweet-Potato Bisque

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* Exported from MasterCook *

 

Spicy Sweet-Potato Bisque

 

Recipe By :Sue Kreitzman, Low Fat for Life, 1998

Serving Size : 8 Preparation Time :0:25

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 1/2 cups vegetable stock -- divided

2 limes -- juiced, divided

2 red onions -- chopped

6 large cloves garlic -- crushed

fresh ginger (1.5-inch piece) -- peeled and finely

chopped

4 sun-dried tomatoes -- chopped

1 pinch crushed red pepper flakes -- or to taste

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 pound baking potatoes (peeled) -- cut into chunks

2 pounds orange-fleshed sweet potatoes -- peeled, chunk-cut

3 dashes Tabasco sauce -- or to taste

salt and pepper -- to taste

chopped fresh chives

 

In a heavy-bottomed saucepan, combine 3 1/4 cups stock, juice of one lime,

onions, garlic, ginger, sun-dried tomatoes, red pepper flakes, and spices. Cover

and bring to a simmer. Uncover and simmer until liquid is almost gone and onions

are cooking in their own juices.

 

Add all potatoes and stir over moderate heat until they begin to stick to the

bottom of the pan and are well coated with onions, garlic, and spices. Stir in

remaining stock and Tabasco sauce. Simmer, partially covered, about 15 minutes,

until potatoes are very tender.

 

Puree the soup with an immersion blender if you have one. Otherwise, allow to

cool slightly and puree in batches in an ordinary blender. The mixture should be

smooth and velvety.

 

Return soup to pan; add remaining lime juice and, if soup seems too thick, more

stock. Add salt, pepper, and more Tabasco to taste. Garnish with chives.

 

Source:

" Health Magazine 1998-11/12 "

T(Cooking):

" 0:25 "

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Per Serving (excluding unknown items): 291 Calories; 4g Fat (10.9% calories from

fat); 8g Protein; 58g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 1360mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 631 0 0 0 0 0 4796 5212 0 0 0

 

 

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