Ingredients
8 bacon strips, finely chopped6 medium carrots, chopped (2 cups)1 medium onion, chopped (1 cup)3 garlic cloves, minced3 cups water1-3/4 pounds sweet potatoes (about 4 medium), peeled and cubed3 bay leaves2-1/2 teaspoons curry powder3/4 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon smoked paprika1/2 teaspoon pepper1-1/2 cups heavy whipping cream1 cup sour creamMINTED CHILI OIL:18 mint sprigs, chopped3 tablespoons olive oil1/4 teaspoon sugar1/4 teaspoon salt1/4 teaspoon crushed red pepper flakes1/4 teaspoon pepper
Preparation
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer.
Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool.
Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes.
Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.
