Cold Or Hot Sweet Potato And Carrot Soup Recipes

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ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP



Rockin Carrot, Sweet Potato, and Ginger Soup image

I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.

Provided by LIANNASR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon bacon grease
1 ½ cups roughly chopped carrots
½ onion, diced
salt and ground black pepper to taste
3 sprigs fresh thyme, leaves stripped, divided
2 cups chicken stock, or more if needed
1 cup roughly chopped sweet potato
2 tablespoons ginger paste
¼ orange, juiced, or to taste
1 tablespoon brown sugar
½ teaspoon red pepper flakes
1 pinch ground cinnamon
2 tablespoons half-and-half

Steps:

  • Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
  • Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
  • Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 15.7 g, Cholesterol 7.2 mg, Fat 3.2 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 281.4 mg, Sugar 5.5 g

COLD OR HOT SWEET POTATO AND CARROT SOUP



Cold or Hot Sweet Potato and Carrot Soup image

A thick puree style soup tasting more like dessert than Mom's boiled veggies. Modified from the Almost Vegetarian cookbook by Diana Shaw. Note cooking time here is actually cooking time but will vary depending on what you want to do with the soup. Chill adds time.

Provided by drhousespcatcher

Categories     Yam/Sweet Potato

Time 10m

Yield 5 serving(s)

Number Of Ingredients 12

1 1/2 cups vegetable stock, strong dark
3 spring onions, garden fresh
1 tablespoon fresh ginger, sliced very fine
1/2 teaspoon ground cloves or 1 whole clove
1/4 teaspoon ground mexican cinnamon
1/8 teaspoon ground nutmeg or 1/8 teaspoon mace
1 large sweet potato, peeled and diced fine
1 1/2 cups carrots, sliced, fresh, cooked
1 1/2 tablespoons maple pecan syrup or 1 1/2 tablespoons pure maple syrup
1 cup soymilk, to consistency
romano cheese (your choice) (optional) or soy cheese (optional)
1/4 teaspoon orange zest

Steps:

  • Take 1/4 cup of the broth and sauté the onions and ginger until tender adding the cloves, cinnamon and nutmeg.
  • Add the sweet potato, cut fine to reduce cooking time. IF you haven't cooked the carrots with a bit of water and pepper add them now also again cut fine to reduce cooking time.
  • Cook for about 8 to 10 minutes or until the potatoes and carrots are soft. Remove from heat and blenderize. DO not stick your wooden spoon too far down in the blender while running or you will ruin a perfectly good antique spoon and add fiber. This is called stupid at least for this cook. However it might add an extra flavor to the dish if the spoon is seasoned properly but NOT recommended.
  • After pureeing, return to the saucepan and add the soy milk to consistency. You will know when honest. You want a thick rich soup. Taste, add the orange zest then add the cheese, optional btw and taste again then add salt or pepper if you think you need them.
  • Serve heated in winter or chill in summer.

Nutrition Facts : Calories 80.4, Fat 1.1, SaturatedFat 0.2, Sodium 71, Carbohydrate 15.6, Fiber 2.8, Sugar 5, Protein 3.1

CREAMY CARROT AND SWEET POTATO SOUP



Creamy Carrot and Sweet Potato Soup image

Delicious and company-worthy...the flavors definitely meld better made a day in advance. From Cooking Light.

Provided by CaliforniaJan

Categories     Yam/Sweet Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

3 tablespoons butter, divided
1 cup chopped onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
3 1/2 cups water
3 cups reduced-sodium fat-free chicken broth
3 cups chopped carrots (about 1 pound)
1/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup reduced-fat sour cream
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
  • Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

CURRIED SWEET POTATO AND CARROT SOUP



Curried Sweet Potato and Carrot Soup image

A piping hot and hearty soup is ready as you walk in the from work thanks to the slow cooker and minimal preparation the night before - I found this delicious recipe in our local newspaper -

Provided by Chef mariajane

Categories     Yam/Sweet Potato

Time 7h

Yield 8 serving(s)

Number Of Ingredients 11

2 medium sweet potatoes or 2 large sweet potatoes, peeled and cut into 3/4 inch dice
2 cups baby carrots
1 small onion, chopped
3/4 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
4 cups chicken broth
1 tablespoon maple syrup
3/4 cup half-and-half cream
candied ginger (to garnish)

Steps:

  • Pladce sweet potatoes, carrots, onion, curry powder, salt, pepper, cinnamon and ginger in a 5 litre slow cooker.
  • Add chicken broth. Stir well to combine. Cover; cook on low for 7-8 hours.
  • Purée soup 1 cup at a time in blender. Return soup to slow cooker (or use immersion blender).
  • Add maple syrup and cream. Add salt and pepper to taste. Cover and cook on high for 15 minutes to reheat.
  • Ladle into bowls and garnish with strips of candied ginger, if desired.

Nutrition Facts : Calories 99.2, Fat 3.4, SaturatedFat 1.8, Cholesterol 8.4, Sodium 579.7, Carbohydrate 13.4, Fiber 1.8, Sugar 5.1, Protein 3.9

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