After spending the last week on the road for work, I was so ready to come home to my fur babies, my husband, and my kitchen. Don’t get me wrong, I love to travel and I love eating out, but living out of a suitcase and rushed restaurant meals between meetings was getting old. So as soon as I got home, rather than unpacking my suitcase, per usual, I ran to the farmers market and grocery store to pick up some goodies.
I found some lovely locally grown sweet potatoes which reminded me of one of my favorite dishes, Curried Sweet Potato Bisque. You guys, this is DELECTABLE! So rich, so creamy, so gotta-drink-it-right-from-the-bowl good. But then, to really take things to the next level, throw some candied bacon on top and you might just lose your mind. Have you ever ate something then started to dance a little because it’s so good? Please tell me I’m not the only one that does this lol… this is THAT good.
Yes, I realize this all might seem very dramatic, but try for yourself and I bet you will be dancing too!
So how do you make it, eh? (Can you tell I just got back from Canada?)
This soup is surprisingly easy for the amount of flavor it packs. The most complicated, but actually, very easy, step is using an emersion blender to create the silky smooth texture. You really can’t make this soup without it. Unless you want to transfer hot liquid into a blender but that just sounds like a recipe for disaster (pun intended). Seriously, just invest in a emersion blender, you won’t be sorry!
So let’s just get to the recipe already, am I right?! Here you go…
Curried Sweet Potato Bisque with Candied Bacon
Curried Sweet Potato Bisque topped with Candied Bacon is about to be your new best friend. This receipe is absolutely DELECTABLE! A must try!!!
Ingredients
Bisque Ingredients
- 2.5 lbs sweet potatoes cubed
- 2 tbsp butter
- 1 large yellow onion chopped
- 2 cloves garlic chopped
- 1.5 tbsp yellow curry powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 5 cups broth (chicken or vegetable)
- 3/4 cup heavy cream
- 1/4 cup maple syrup
Candied Bacon Ingredients
- 1 lb thick cut bacon
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 tsp cayenne pepper
Instructions
Bisque Instructions
-
Heat a large pot on the stove over medium heat
-
Add butter and onions. Sautee for 5 minutes.
-
Add chopped garlic. Sautee for another 5 minutes, until onions become translucent. Be careful not to burn the garlic!
-
Add the cubed sweet potato, curry, cayenne, and salt. Sautee for another few minutes.
-
Add the broth, turn the heat to high, and allow to come to a boil. Once boiling, turn down to medium-low, and allow the potatoes to cook for about 20 minutes, or until potatoes are soft. A fork should easily go through the sweet potato.
-
Turn off the heat. Using an emersion blender, blend the potato/broth mixture. Be careful, it might splash. It may help to cover the majority of the pot with a dish towel while blending. After a few minutes, add the heavy cream and maple syrup. Continue blending until silky smooth. If the mixture is too thick, add water in small increments until it reaches the desired consistency.
Candied Bacon Instructions
-
Preheat your oven to 350 F. Cover a baking sheet with foil. Top the foil with a cooling rack.
-
In a medium bowl, combine maple syrup, brown sugar, and cayenne pepper. Stir to combine.
-
Add the thick cut bacon to the bowl, coating it with the sugar mixture.
-
Once completely coated, lay the bacon flat on top of the cooling rack/baking pan combo. Put the pan inside the oven and bake for 30-40 minutes.
-
Remove from the oven and allow to cool. Move cooked bacon to a cutting board and chop.
Recipe Notes
*You can easily make this vegetarian by using vegetable broth and omitting the candied bacon topping.
Yum!
Will you please make more. I think we are running out!! 🙂
Wow this looks yum and delicious. The colour is so so inviting. I have never pureed sweet potatoes but looks like a must try.
This soup looks and sounds amazing! I make a curried sweet potato soup, but with coconut milk and apples. Must try this version! Going to pin for later!
This was really yummy. It had a decent kick of spice which surprised me because we did it in the crockpot and it normally dulls those spicy notes (put the ingredients in together, cooked high 4 hours and then blended with an immersion blender). The bacon was not done in the time specified though in our convection oven. I normally do 400 degrees, 20 minutes.
We ended up using about 6 cups of broth and thought the texture was perfect. We will make again!
This was great although I made two changes; I swapped the curry powder with a bottle of Trader Joe’s Thai Style Curry Sauce (yellow), I also swapped the heavy cream with a can of coconut milk. I added both of these at the very end with the maple syrup.