Food & dining
    Next Score View the next score

    Seasonal Recipes

    Recipe: A pretty orange bisque for the Thanksgiving table or any weeknight

    Sweet potato bisque with turmeric
    Karoline Boehm Goodnick for The Boston Globe
    Sweet potato bisque with turmeric

    Serves 6

    This versatile soup could grace your Thanksgiving table or any weeknight dinner before or after. Sweet potatoes are simmered in vegetable stock with fresh ginger, turmeric, cayenne, cinnamon, and apple-cider vinegar. It can be prepared completely in advance and reheated before serving. When pureeing the soup, blend it for longer than you think necessary to achieve the best texture. Garnish the pretty orange bowls with fresh mint, yogurt, and chopped cashews.

    2tablespoons olive oil
    1onion, diced
    1piece (1-inch) fresh ginger, finely chopped
    1clove garlic, crushed
    2teaspoons ground turmeric
    ¼teaspoon cayenne pepper
    ¼teaspoon ground cinnamon
    1tablespoon apple cider vinegar
    4large sweet potatoes (about 3 pounds), peeled and roughly chopped
    7cups vegetable stock
    Salt and black pepper, to taste
    ½cup heavy cream
    cup chopped fresh mint
    6tablespoons plain yogurt
    6tablespoons chopped roasted cashews

    1. In a soup pot over medium-high heat, heat the olive oil. Add the onion, ginger, and garlic. Cook, stirring often, for 5 minutes. Add the turmeric, cayenne pepper, and cinnamon. Cook 1 minute more.

    2. Add the cider vinegar, sweet potatoes, stock, salt, and pepper. Bring to a boil, lower the heat, and simmer for 45 to 60 minutes, or until the sweet potatoes are very tender when pierced with a skewer.


    3. In a blender, working in batches, puree the soup until smooth. Return blended soup to the pot and return just to a simmer. Stir in the cream and heat until the soup is bubbling at the edges. Taste for seasoning, and add more salt and pepper, if you like.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    4. Ladle the soup into bowls. Top each with mint, yogurt, and cashews. Karoline Boehm Goodnick

    Karoline Boehm Goodnick can be reached at