Curried Sweet Potato Bisque - cooking recipe

Ingredients

2 teaspoons olive oil
1 cup chopped onion
2 teaspoons curry powder
1/4 teaspoon ground allspice
1 cup water
3 (10 1/2 ounce) cans low sodium chicken broth
5 cups cubed peeled sweet potatoes (about 3 1/2 pounds)
1/2 teaspoon salt
1 1/2 cups plain fat-free yogurt, divided
minced fresh chives (optional)

Preparation

Heat olive oil in a Dutch oven over medium-high heat. Add onion; saute 2 minutes.
Stir in curry and allspice; cook 1 minute. Add water, broth, sweet potato, and salt.
Cook 25 minutes or until potato is tender. Place half of sweet potato mixture in a blender; process until smooth.
Repeat procedure with remaining sweet potato mixture.
Return pureed sweet potato mixture to pan. Bring bisque to a boil; remove from heat.
Stir in 1 cup yogurt until blended. Top each serving with about 1 tablespoon yogurt; garnish with chives, if desired.