ROASTED SWEET POTATO SOUP
I like to serve this golden soup from my great-grandmother at holiday dinners. Not only is it a great first course, it's also a satisfying meal for my vegetarian friends.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- Place sweet potatoes and onions in separate greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 15 minutes, stirring once., Meanwhile, combine 1/2 cup broth, soy sauce, maple syrup and garlic; drizzle over onions and toss to coat. Bake potatoes and onions 15-20 minutes longer or until tender., In a blender, cover and process potatoes and remaining broth in batches until smooth. Transfer mixture to a Dutch oven; add onion mixture and pepper. Heat through. Garnish with pumpkin seeds if desired.
Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED PEPPER POTATO SOUP
I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 1154mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.
ROASTED RED PEPPER AND POTATO SOUP
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Provided by VANCGIRL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
- Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g
ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP
Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.
Provided by Emma Freud
Categories Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
- Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.
Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
ROASTED SWEET POTATO & PEPPER SOUP
Make and share this Roasted Sweet Potato & Pepper Soup recipe from Food.com.
Provided by MythThyng
Categories Yam/Sweet Potato
Time 1h50m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Roast sweet potatoes and onion in their skins at 375 degrees Farenheit for 1 hour.
- Wrap sweet potatoes and onion in foil and let cool for 30 minutes before handling.
- Peel the skins from the roasted vegetables.
- In a food processor pulse the roasted onion until chopped fine.
- Add sweet potato and pulse until combined with the onion.
- Turn processor on low and stream broth slowly into the vegetable mix.
- When the mix flows smoothly add the remaining ingredients to the processor and let run 30 seconds on high to combine.
- Move mixture from processor to a stovetop pot (one that you have a lid for!).
- On very low heat bring soup to a simmer stirring often.
- Once simmering place lid on pot and set to lowest heat.
- Let soup simmer for 15-20 minutes to develop the flavors.
- Serve immediately or let cool slightly.
- Soup is delicious anywhere from cold to room temperature to hot!
Nutrition Facts : Calories 118.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.6, Sodium 350.8, Carbohydrate 26.6, Fiber 3.8, Sugar 10.5, Protein 2.7
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