ROASTED SWEET POTATO SOUP WITH HAM HOCKS
Provided by Alex Guarnaschelli
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the sweet potatoes in a single layer on a baking sheet. Place in the center of the oven and bake until fully cooked, 1 to 1 1/2 hours. To check for doneness, pierce one with the tip of a small knife; it should slide in and out easily. Set the potatoes aside until cool enough to handle.
- Meanwhile, place the chicken stock, ham hock and 1 cup water in a medium pot and bring to a boil. Reduce the heat to medium-low and simmer, adding more water if the liquid runs low, until the tough skin of the ham hock softens, 30 to 45 minutes. Remove the ham hock and transfer to a flat surface. Peel away or use a knife to cut off the tough skin. Discard the skin and cut the meat beneath it into smaller pieces. Put the meat back into the stock and simmer gently over low heat so the meat flakes and flavors the liquid. You want to end up with 1 to 1 1/2 cups meaty, flavorful liquid. Keep warm.
- In a small saucepan, melt the butter over medium heat until it turns a light brown color, 2 to 3 minutes. Remove from the heat and immediately stir in the brown sugar, cinnamon, orange zest and juice and stir to combine. Set aside.
- Peel the sweet potatoes and break the flesh into chunks; put the chunks into a large pot. Add the coconut milk and 1 cup water and simmer over medium heat, 5 to 8 minutes. Puree the soup with an immersion blender or in small batches in a blender. Return the soup to the pot and stir in the brown butter and ham and liquid. Taste for seasoning. If the soup needs more flavor, add salt, pepper, a pinch of brown sugar or more orange zest.
YAM SOUP
A sweet simple yam soup with lots of flavor!
Provided by LIL_PYRO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 65.7 g, Fat 0.7 g, Fiber 9.3 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 251.6 mg, Sugar 2.8 g
CREAMY ROASTED YAM SOUP
Make and share this Creamy Roasted Yam Soup recipe from Food.com.
Provided by biggord
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- grease a baking sheet. Preheat oven to 375°F.
- combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
- (I mixed everything together in a ziploc bag then put on baking sheet).
- Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
- Heat extra oil in a large pot or dutch oven over med-high heat.
- Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.
- (browning the onion helps to give the soup its flavour).
- Add garlic and cook for about 2 minutes until fragrant.
- Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth.
- (I used a hand held blender and pureed directly in the pot).
- Return mixture to same pot and bring to a boil, then reduce to med-low.
- Add cream and stir until well combined and hot. season with extra salt and pepper if desired.
- TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
- To reheat, place in a large pot or dutch oven and stir over med. heat until hot.
Nutrition Facts : Calories 369.2, Fat 15.7, SaturatedFat 7.7, Cholesterol 40.8, Sodium 658.8, Carbohydrate 50.6, Fiber 7, Sugar 2.3, Protein 7.2
ROASTED SWEET POTATO & CARROT SOUP
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
- Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
- Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
- Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
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