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
SWEET POTATO AND SPICED PECAN SOUP WITH CHIVE CHANTILLY
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan.
- Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool.
- Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
- Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender.
- Add 1 cup cream and heat through. Discard the bay leaves.
- Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste.
- Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.
- TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.
SPICED SWEET POTATO SOUP
Make and share this Spiced Sweet Potato Soup recipe from Food.com.
Provided by Hawthorne
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan, sizzle the cumin seeds in the oil for a few seconds until they have toasted.
- Add the sweet potatoes, onions, ginger, chillies, coconut cream, water, salt and lentils, and bring to the boil. Lower the heat, cover, and simmer for 20 minutes.
- Allow to cool a little, then purée. Add the lime juice to taste, and adjust the seasoning if necessary.
Nutrition Facts : Calories 255.6, Fat 12.7, SaturatedFat 9.9, Sodium 656.8, Carbohydrate 32.6, Fiber 5.9, Sugar 9.2, Protein 6.6
SWEET AND SPICY SWEET POTATO SOUP
A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!
Provided by Julie Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
- Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g
SPICY CURRIED SWEET POTATO SOUP
I whipped this up after finding a great deal on a huge amount of sweet potatoes at the farmers' market and ran out of things to make with them. This is a little spicy, but you can adjust to your taste. Garnish with sliced basil leaves and sour cream, if you like.
Provided by klancelle
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Combine sweet potatoes, onion, and garlic cloves, in a pot. Add chicken stock, curry paste, and curry powder; bring to a low boil over medium heat. Reduce heat, cover, and simmer until sweet potatoes are tender, about 20 minutes.
- Remove from the heat. Stir in diced tomatoes with chile peppers, basil, ginger, and 1 teaspoon salt. Puree soup with an immersion blender until smooth; you can also use a regular blender or food processor to do this.
- Bring soup to a low boil again and stir in coconut milk. Adjust salt if needed.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 45.1 g, Cholesterol 5.6 mg, Fat 11.5 g, Fiber 7.8 g, Protein 6.3 g, SaturatedFat 9.4 g, Sodium 2179 mg, Sugar 9.6 g
SPICY SWEET POTATO SOUP
First Class Dining soup recipe, refreshing taste, full of flavour.
Provided by SARBEK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Yield 8
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
- Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
- Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
- Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.7 g, Cholesterol 10.5 mg, Fat 9 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 3.8 g, Sodium 462.2 mg, Sugar 6.8 g
SPICY WEST AFRICAN SWEET POTATO SOUP
Nice spicy and rich sweet potato soup. This can be served over rice to make it last longer or for a crowd.
Provided by Deborah Hoermann Watt
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add cumin, turmeric, paprika, and pepper flakes, then sweet potatoes, diced tomatoes, and jalapeno. Add enough broth to cover potatoes.
- Cook until potatoes are tender, 15 to 30 minutes depending on how small you cut the potatoes. Add coconut milk and peanut butter; stir. Add spinach to the top; cover and steam until tender, 2 to 3 minutes.
- Squeeze some lime juice over the pot or the individual bowls.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 39.5 g, Fat 20.7 g, Fiber 7.6 g, Protein 9.3 g, SaturatedFat 11.3 g, Sodium 382 mg, Sugar 10.3 g
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