Curried Sweet Potato Bisque

Ingredients

• 2 teaspoons curry powder 
• 1.5 cups yogurt plain fat-free divided
• 0.3 teaspoon ground allspice 
• 31.5 ounce low-salt chicken broth canned
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 3.5 pounds sweet potatoes and into cubed peeled
• 1 cup water 

Equipment

• frying pan
• blender
• dutch oven

Directions

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add onion; saut 2 minutes. Stir in curry and allspice; cook 1 minute.
3. Add water, broth, sweet potato, and salt. Cook 25 minutes or until potato is tender.
4. Place half of sweet potato mixture in a blender; process until smooth. Repeat procedure with remaining sweet potato mixture. Return pured 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.