ROASTED GARLIC AND SWEET POTATO SOUP
"My garden produced a bumper crop of sweet potatoes and I created this soup to help use them up," says Kathy Rairigh from Milford, Indiana. You'll love the creamy texture and flavors of garlic and thyme.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED SWEET POTATO & GARLIC SOUP
This recipe is from a free recipe book from Philadelphia Cheese upon the purchase of 3 products. I love soups and I love sweet potato (very diabetic friendly) so looking forward to winter to trying this.
Provided by ImPat
Categories Yam/Sweet Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C.
- Toss the sweet potato, onion and garlic in oil.
- Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
- Place the roasted vegetables in a large saucepan with stock and bring to the boil and then remove from the heat and allow to cool slightly and then blend with a stick blender in the pot or in batches in a food processor and return to the pot.
- Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
- Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.
ROASTED GARLIC GINGER SWEET POTATO SOUP
This soup is so easy. I usually make it up once every couple weeks and freeze it and its ready for a quick, light lunch or a side.
Provided by KitchenKelly
Categories Yam/Sweet Potato
Time 1h10m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Slice potatoes in half lengthwise.
- Brush cut surfaces with vegetable oil and place cut side down on a baking sheet.
- Scatter garlic cloves in center of pan (you may need two pans).
- Bake until potatoes are very soft, about 25-60 minutes depending on the size of your potatoes.
- Scoop out potato pulp from skins and place in a blender (you may need to do this in several batches depending on the size of your blender and the size of the sweet potato).
- Squeeze garlic cloves from their skin (use to taste, I used about 2), and place in blender with ginger.
- Whirl potatoes, adding broth slowly as needed to produce a puree.
- Transfer puree to a large pot and stir in remaining broth and water until desired thickness (as you heat the soup it will thicken so you may need to add more water as it heats).
- Heat over medium low, stirring frequently to prevent scorching, until hot.
- Soup keeps well frozen or in the refrigerator.
ROASTED GARLIC SWEET POTATO SOUP
I created this soup for my friend, Sharon, who shares the love of sweet potatoes! Tiny bites of spicy Andouiile sausage give it zip but can be served without.
Provided by Penny Stettinius
Categories Yam/Sweet Potato
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large stock pot add chicken broth, sweet potatoes, apple, onion, celery, red pepper, and carrots and bring to a boil.
- Turn down the heat to a low simmer.
- Squeeze the cloves out of the roasted garlic and set aside.
- Simmer until everything is very soft, approximately one hour.
- Add garlic cloves.
- Use the immersion blender or transfer to a blender and blend soup until smooth, return to pot.
- Add Thyme sprigs and cream, stir well and slow simmer for 5 minutes until all is incorporated.
- Saute the Andouille over med-high heat until crispy and add to the pot.
- Stir and serve.
Nutrition Facts : Calories 405.6, Fat 21.7, SaturatedFat 7.7, Cholesterol 48.7, Sodium 1238, Carbohydrate 30.5, Fiber 2.6, Sugar 12.1, Protein 21.6
ROASTED SWEET POTATO & GARLIC SOUP
Make and share this Roasted Sweet Potato & Garlic Soup recipe from Food.com.
Provided by Sonya01
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss the sweet potato, onion, and garlic in the oil. Place onto a lined oven tray and bake at 200ºC for 20-25 minutes or until tender.
- Place roasted vegetables into a large saucepan with the stock and bring to the boil. Remove from the heat and allow to cool slightly, puree until smooth. Whisk in the Philly* and seasonings, reheat thoroughly.
- Serve with a sprinkling of chives.
Nutrition Facts : Calories 254, Fat 6.7, SaturatedFat 2.6, Cholesterol 9, Sodium 233.3, Carbohydrate 42, Fiber 5.5, Sugar 8.5, Protein 9
ROASTED GARLIC POTATO SOUP
A stick to your ribs meal! Serve with cheese, bacon or herbs.
Provided by KATMAC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
- In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
- Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 42.9 g, Cholesterol 4.1 mg, Fat 6.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 479.4 mg, Sugar 4.6 g
JAMIE'S ROASTED SWEET GARLIC SOUP
Make and share this Jamie's Roasted Sweet Garlic Soup recipe from Food.com.
Provided by Sackville
Categories European
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 C or 400 degrees F.
- Bake the garlic cloves for about 20 minutes or until soft.
- Break the bread into small pieces and soak in the milk.
- Using a food processor, blend the almonds until fine.
- Throw in the soaked bread and the soft inside of the roasted garlic.
- Add a little chicken stock or water and blend.
- When you have a fine purée, gradually add in enough stock or water to make a nice, thick, soup.
- Finish by seasoning with salt and pepper and a good drizzle of sherry vinegar and olive oil.
- Garnish with some green grapes and chopped marjoram on top.
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- Remove the potatoes from the oven and once cool enough to handle, peel off the skin. It will come off easily. Take the garlic out of their skins.
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