Curried Sweet Potato Bisque

Step 7 The Simple, Unadorned Recipe

For those who are more into the brevity thing, I present:

Monkeybrad's Curried Sweet Potato Bisque

1 Tablespoon of oil (I used canola because it’s low in saturated fats, doesn’t over-flavor and has a high burn temperature.)
1 cup of chopped onion
1 garlic clove chopped or 1 heaping teaspoon of minced garlic
1 tablespoon of curry paste
I Tablespoon of fresh ginger, grated
4 cups of peeled sweet potatoes, cubed
1 red sweet bell pepper chopped and deseeded
3 - 14.5 oz cans of chicken stock
1 teaspoon of cinnamon
1 Tablespoon of Captain Rodney's Mango Fire Hot Sauce
2 Tablespoons of light rum (optional)

Dollop of sour cream and dash of paprika, per serving

Heat oil over medium low heat, add curry paste and onions. Cook about 4 minutes, then add garlic and ginger and cook 2 more minutes. Add bell peppers, sweet potatoes and chicken stock. Raise heat to medium and stir occasionally, cooking till potatoes are very soft. Remove from heat and, then puree mixture in blender. You may need to do this in batches. Once pureed, add cinnamon, hot sauce and rum for a smoother flavor.

Serve in soup bowls with a dash of paprika and a dollop of sour cream.