Gingered Sweet Potato Bisque
This gingered sweet potato bisque is rich, creamy, and has just the right amount of warmth from the spices. It's a delicious bowl of cozy comfort!
Servings: 4 servings
- 1 tablespoon olive oil
- 1 medium onion (finely minced)
- 1 clove garlic (minced)
- 2-1/2 cups chicken stock (homemade or low-sodium store bought)
- 1 teaspoon fresh ginger (grated)
- 2 medium sweet potatoes (cooked and peeled)
- ½ cup half and half (fat-free)
- 2 tablespoons dry sherry
- Kosher salt
- White pepper
- Chopped fresh chives or slivered crystallized ginger (optional — for garnish)
In a 2-quart saucepan, heat the olive oil over medium heat.
Once the oil is hot, add the onions and garlic. Sauté until the onions are translucent and tender, about 5 minutes.
Add the stock and grated ginger.
Use a potato ricer to grate the sweet potatoes directly into the saucepan, then stir to combine.
Bring everything to a boil, then reduce the heat and simmer for about 30 minutes, stirring often.
Add the half and half plus the sherry, then season with salt and white pepper to taste. Stir to combine, then turn off the heat.
If you prefer a smoother bisque, use an immersion blender in the pot or transfer the bisque to a food processor and pulse. This step is optional.
This recipe is for 4 servings of bisque.
For a smoother bisque, use an immersion blender in the saucepan or transfer to a food processor and blend.
If the soup is too thick, add more half and half or stock.
Leftovers can be stored covered in the refrigerator for up to 5 days.
Serving: 1bowl | Calories: 139kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 409mg | Potassium: 0mg | Fiber: 2g | Sugar: 7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 18g