Sweet Potato Carrot Bisque - cooking recipe

Ingredients

1 tablespoon butter
1/3 cup chopped onion
32 ounces chicken broth
2 cups chopped carrots
1 large sweet potato (peel and chop)
1 teaspoon sugar
1/2 teaspoon curry
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup plain yogurt (or Mayo if you want non-dairy)
Toppings suggested
French-fried onions (like used in the traditional green bean casserole)
craisins
chow mein noodles
dried banana pieces (chop)
roasted peanuts
flaked coconut

Preparation

Put both carrots and sweet potato into large kettle with the chicken broth and simmer until the veggies are tender (20 minutes or so), adding water if needed to keep veggies covered.
Saute onion in butter.
When onion is translucent add to pot of veggies.
Cool mixture for 15 minutes.
Place mix into blender 2 cups at a time and puree until smooth.
When all of mixture is pureed, add spices and blend.
Simmer about 15 minutes.
Blend in yogurt (or mayo) right before serving.
Serve with toppings on the side (my kids will eat almost anything they can add toppings to!).