Curried Sweet Potato Bisque

• 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)

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

olive oil, onion, curry powder, ground allspice, water, chicken broth, sweet potatoes, salt, yogurt, fresh chives

Taken from www.food.com/recipe/curried-sweet-potato-bisque-249582 (may not work)