Three Pepper Sweet Potato Bisque
This will give you an idea of the size of the sweet potatoes I used. I started with two very large sweet potatoes. You could even used canned sweet potatoes to save some time. We threw the potatoes on The Big Green Egg with a chicken pie. It took about 45 minutes at 350° for the potatoes to get tender. I cooled these in the fridge overnight, but you could also scoop the sweet potato out with a scoop, holding them with tongs if they're hot.
I diced a small sweet onion, peeled and cut three carrots and three ribs of celery. I sauteed that in a little grape seed oil (but you can use olive oil if you like) in my dutch oven on medium heat. The grape seed oil has a higher smoke point and a good nutty flavor.
Another name for the carrot, celery, onion mixture is holy trinity. It takes about 10 minutes for the carrots to start getting tender.
1/8 teaspoon ground cardamom
Puree the soup mixture with an immersion blender or in batches in blender until creamy smooth. Add the cream and return to heat, if needed, warming until hot and serve. Top with a dollop of sour cream and freshly grated nutmeg.
Makes approximately 6 - 1 and 1/2 cup cup servings.