I love to serve my bright orange bisque on special occasions. Making the minted chili oil to drizzle on top takes a few extra minutes but is well worth it.
—LILY JULOW LAWRENCEVILLE, GA
PREP: 30 MIN. • COOK: 40 MIN. • MAKES: 8 SERVINGS (2 QUARTS)
8 bacon strips, finely chopped
6 medium carrots, chopped (2 cups)
1 medium onion, chopped (1 cup)
3 garlic cloves, minced
3 cups water
1 3/4 pounds sweet potatoes (about 4 medium), peeled and cubed
3 bay leaves
2 1/2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
1 1/2 cups heavy whipping cream
1 cup (8 ounces) sour cream
MINTED CHILI OIL
18 mint sprigs, chopped
3 tablespoons olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in the pan.
2. Add carrots and onion to the drippings; cook and stir over medium-high heat until the vegetables are tender. Add garlic; cook 1 minute longer.
3. Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until the vegetables are tender. Discard bay leaves. Stir in cream and sour cream just until blended. Cool.
4. Meanwhile, in a small bowl, combine mint, oil, sugar, salt, red pepper flakes and pepper. Let stand for 5-10 minutes.
5. Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle the bisque into bowls; drizzle each serving with minted chili oil.