Quick Sweet Potato Bisque recipe

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Ingredients

6 cups skim milk
5 large sweet potatoes, peeled and chopped
3 apples - peeled, cored, and chopped
1 large onion, sliced
3 carrots, chopped
3 stalks celery, chopped
6 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon cayenne pepper
8 black peppercorns

Nutrition Info

240 calories
carbohydrate: 52.9 g
cholesterol: 2.5 mg
fat: 0.4 g
fiber: 7.5 g
protein: 7.7 g
saturatedFat: 0.2 g
servingSize: -
sodium: 369.2 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk, sweet potatoes, apples, onion, carrots, celery, garlic, salt, nutmeg, cayenne pepper, and peppercorns in a large pot, bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally, until potatoes are soft, 20 to 30 minutes.

  2. Pour soup into a food processor or blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth.

Recipe Yield

12 servings

Recipe Note

This is a great way to use sweet potatoes and other staples you have laying around. Cooking for a Crohn's husband, we're always trying to find ways to cook vegetables down so he can still enjoy them. If necessary, thin with additional milk. Serve hot with a sprinkling of pepitas, if desired.

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