SWEET POTATO, COCONUT AND GINGERROOT SOUP
Fresh gingerroot, coconut milk and Progresso™ vegetable stock provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Fresh gingerroot, coconut milk and Progresso™ vegetable broth provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.
- In blender or food processor, place half of the soup mixture (see tip). Cover; blend on high speed until smooth, scraping down sides if necessary. Puree soup until smooth. Repeat with remaining soup. Return mixture to saucepan; beat in coconut milk and lime juice with whisk. Reheat 5 minutes over medium heat (do not boil).
- Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.
Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 0 mg, Fat 4, Fiber 6 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 11 g, TransFat 0 g
SWEET POTATO-PEAR SOUP
Looking for a warm dinner? Then check out this hearty sweet potato and pear soup ready in less than an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat oil over medium heat. Cook onion and celery in oil 4 to 5 minutes, stirring occasionally, until tender.
- Stir in remaining ingredients except fresh thyme. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until sweet potato is tender.
- Into blender or food processor, add half of the soup. Cover; blend on medium speed 1 to 2 minutes or until smooth; return to saucepan. Blend remaining soup. Heat blended soup 1 to 2 minutes or until hot. Garnish with fresh thyme.
Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 17 g, TransFat 0 g
SWEET POTATO SOUP
Looking for a hearty dinner? Then check out this tasty soup made with sweet potatoes that is ready in an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat enough water to cover sweet potatoes to boiling in 2-quart saucepan. Add sweet potatoes. Cover and heat to boiling; reduce heat. Simmer 30 to 35 minutes or until potatoes are tender when pierced with a fork; drain. When potatoes are cool enough to handle, slip off skins; discard skins.
- Place potatoes in blender or food processor. Add 1/2 cup of the broth. Cover and blend on medium speed until smooth.
- Return blended mixture to saucepan. Stir in remaining broth, the orange juice, salt and 1/4 teaspoon nutmeg. Cook over medium-high heat, stirring constantly, until hot. Stir in milk. Cook, stirring frequently, until hot. Sprinkle with pecans and additional nutmeg.
Nutrition Facts : Calories 195, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg
SWEET POTATO SOUP (BETTY CROCKER 40TH EDITION)
Make and share this Sweet Potato Soup (Betty Crocker 40th Edition) recipe from Food.com.
Provided by Thea
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- steam or microwave sweet potatoes till done by piercing with a fork and inside is mushy. Discard skin.
- Scoop pulp into blender or food processor. Add 1/2 cup of chicken/vegetable broth. Cover and blend or process till smooth.
- Transfer mixture to 2 quart saucepan. Stir in remaining chicken broth, the oragne juice, salt, nutmeg. Cover over medium-high heat, stirring constantly, until hot. Stir in half and half and pecans. Heat until hot.
Nutrition Facts : Calories 246, Fat 17.2, SaturatedFat 5.3, Cholesterol 22.4, Sodium 396.9, Carbohydrate 19.5, Fiber 3.3, Sugar 4.9, Protein 5.4
CARIBBEAN CREAMY SWEET POTATO SOUP
Sweet potatoes and yams thrive on many of the Caribbean islands. They show up in everything from soups to desserts. This soup is creamy, sweet and very tasty.
Provided by morgainegeiser
Categories Yam/Sweet Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pierce sweet potatoes several times with a sharp knife and bake in a 350°F oven 1 hour or until tender.
- When cool enough to handle, peel, place in a large bowl and mash with a fork or potato masher.
- Heat oil in a medium saucepan over medium heat. Add onion, celery, garlic and basil.
- Cook, stirring frequently, 10 minutes or until vegetables are tender.
- Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.
- Gradually sit milk into saucepan. Add mashed sweet potatoes, salt, pepper, and allspice.
- Cook, stirring frequently, until soup just begins to boil.
- Serve right away or remove from heat and cover until serving time.
Nutrition Facts : Calories 156.1, Fat 1.5, SaturatedFat 0.4, Cholesterol 2.5, Sodium 427.8, Carbohydrate 29.2, Fiber 3.5, Sugar 5.2, Protein 6.8
LENTIL, BARLEY AND SWEET POTATO SOUP
Even avowed meat eaters will tuck into a vegetarian soup that's this thick and hearty. Tip: If you're serving toddlers, spoon their soup into a blender and purée until smooth; thin with milk or water if needed. From Todays Parent Magazine. I always remove 1-2 cups of the soup, purree and return it to the pot.
Provided by FrVanilla
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.
SOUTHERN SWEET POTATO SOUP
A sweeter twist on potato soup. Posted for ZWT III. This is a great soup that I actually even like in the summer because it's got a light flavor. Very good and very sweet.
Provided by I Cook Therefore I
Categories Yam/Sweet Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- Line the broiling pan with foil and spread the cubed sweet potato in a single layer and drizzle the first amount of oil over the potatoes.
- Roast the potatoes for about 15-20 minutes, turn once
- Heat the second amount of oil in a soup pan over medium heat and cook the onion, garlic, celery, and shallot until soft.
- Add the tomato paste and stir until combined with vegetables.
- Add the broth, cream corn, bay leaf and bring to a boil, add the baking potato and cover the pot and simmer 25-30 minutes or until the potato is tender.
- Add the sweet potatoes, whole corn kernels, and cream or milk, stir well.
- Season to taste with salt and pepper.
- Note: you can certainly make this soup vegan by leaving out the cream or milk, it is just as good.
- Enjoy!
Nutrition Facts : Calories 347.8, Fat 7.7, SaturatedFat 1.5, Cholesterol 4, Sodium 685.2, Carbohydrate 67.8, Fiber 7.2, Sugar 7.2, Protein 9.6
SOUP NAZI'S CREAM OF SWEET POTATO SOUP
Posted above the counter of the Soup Nazi's "take-out-only" Soup Kitchen is a sign laying out three important steps to buying his soup. Knowing that to violate these rules is to risk being refused service, as most of us have seen in the classic 1995 episode of Seinfeld. This is a "copycat" version of his Cream of Sweet Potato Soup. P.S. The Rules 1. Stand on line & have your order & money ready when you get to the counter. 2. Tell the Soup Nazi your order & pay him. 3. Move to the far left to receive your order.
Provided by - Carla -
Categories Yam/Sweet Potato
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Bake sweet potatoes 45 minutes or until soft; cool.
- Peel away skin and place in a large bowl.
- Mash potatoes rustically (you don't need to mash them until they're entirely smooth).
- Spoon mashed sweet potato into a large saucepan over medium/high heat.
- Add remaining ingredients and stir to combine.
- When the soup begins to boil, reduce heat and simmer 1 hour.
- Serve topped with chopped cashews.
- Enjoy!
Nutrition Facts : Calories 362, Fat 11, SaturatedFat 6.9, Cholesterol 28.9, Sodium 365.4, Carbohydrate 62.2, Fiber 9.4, Sugar 13.5, Protein 5.3
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