ROASTED SWEET POTATO AND GINGER SOUP
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.
Provided by Art Smith
Categories HarperCollins Soup/Stew Sweet Potato/Yam Ginger Jalapeño Coriander Nutmeg Fall Vegetarian Wheat/Gluten-Free Vegan
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
- Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
- Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
- Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
- Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
- Divide the soup among 6 serving bowls and sprinkle with the green onions.
SWEET POTATO & CARROT PUREE
This tastes a lot like sweet potato casserole. I think it is great, but some of my family prefers the recipes with just sweet potatoes. I'd love to hear what you think. This can be prepared a day in advance. To reheat, put puree in a pot and heat on low, stirring occasionally.
Provided by karen
Categories Yam/Sweet Potato
Time 55m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
- Add sugar and 2 tbsp butter.
- Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
- Mix in remaining butter, sour cream and cloves.
- Working in batches, puree mixture in food processor.
- Season with salt & pepper.
- Sprinkle top with cinnamon if desired.
Nutrition Facts : Calories 209.1, Fat 9.9, SaturatedFat 6.1, Cholesterol 26, Sodium 143.1, Carbohydrate 28.5, Fiber 3.9, Sugar 7.9, Protein 2.5
CARROT AND YAM PUREE
Provided by Giada De Laurentiis Bio & Top Recipes
Time 51m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.
- Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.
ROASTED SWEET POTATO & CARROT PUREE
Make and share this Roasted Sweet Potato & Carrot Puree recipe from Food.com.
Provided by Philadelphia Cream
Categories Yam/Sweet Potato
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- HEAT oven to 375ºF.
- COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
- BAKE 45 to 55 minute or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
- SPOON vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 minute or until heated through, stirring frequently.
- Special Extra: Before processing roasted vegetables in food processor, reserve 1/2 cup of the vegetables to use as a garnish for the finished dish.
- Special Extra: Add 1/2 teaspoons chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
- Substitute: Substitute vegetable broth for the chicken broth.
- Serving Suggestion: Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.
- Nutrition Information Per Serving: 230 calories, 14g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 730mg sodium, 23g carbohydrate, 4g dietary fiber, 12g sugars, 4g protein, 410%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 4%DV iron.
Nutrition Facts : Calories 244.1, Fat 13.8, SaturatedFat 4.7, Cholesterol 20.8, Sodium 724.1, Carbohydrate 27.1, Fiber 4.1, Sugar 11.6, Protein 4.2
CARROT AND POTATO PURéE
Categories Milk/Cream Food Processor Potato Vegetable Side Quick & Easy Carrot Winter Gourmet
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook carrots in a 6-quart pot of boiling salted water , uncovered, until very tender, 20 to 25 minutes.
- While carrots are boiling, peel potatoes and cut into 1/2-inch pieces.
- Transfer cooked carrots with a slotted spoon to a food processor. Add potatoes to boiling water and cook, uncovered, until tender, about 10 minutes, then drain in a colander.
- While potatoes are cooking, purée carrots in food processor with 1/4 cup cream until smooth, about 2 minutes.
- Heat butter and remaining 1/4 cup cream in pot over moderate heat, stirring, until butter is melted, then force potatoes through ricer into pot. Add carrot purée, sea salt, and pepper to taste and stir until combined well.
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