CREAMY SWEET POTATO SOUP
In this sensational soup, sweet potatoes simmer with tomato sauce, half-and-half, thyme, and cashews.
Provided by love2cook
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).
- Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 52.4 g, Cholesterol 21.7 mg, Fat 16.2 g, Fiber 7.6 g, Protein 6.6 g, SaturatedFat 6.7 g, Sodium 959.3 mg, Sugar 11 g
CREAMY SWEET POTATO AND VEGGIE SOUP
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (4 quarts).
Number Of Ingredients 12
Steps:
- In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.
Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
CREAM OF SWEET POTATO SOUP
This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.
Provided by ZOEMC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
- Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 55.9 g, Cholesterol 21.4 mg, Fat 5.4 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 419.6 mg, Sugar 19.1 g
EASY CREAMY SWEET POTATO SOUP
This is one of my signature dishes. I made this recipe when I was 12 years old. If you want to use potato instead of sweet potato, replace the coconut milk with cow's milk. Add your favorite herbs and spices for added flavor, or just prepare it as stated.
Provided by Zeke Pelaez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl.
- Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes.
- Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 32.9 g, Cholesterol 40.8 mg, Fat 26.5 g, Fiber 5.2 g, Protein 4.3 g, SaturatedFat 18 g, Sodium 105.4 mg, Sugar 6.6 g
CREAMY SWEET POTATO AND ROSEMARY SOUP
This recipe changed everything in my relationship with sweet potatoes. If you're a savory-not-sweet person, give this hearty, aromatic soup a try. Originally published in a 1950s rural Wisconsin newspaper with no attribution, passed along by a family friend.
Provided by JONADECKER
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
- Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
- Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 36.7 g, Cholesterol 42.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 7.8 g, SaturatedFat 9.7 g, Sodium 210.7 mg, Sugar 8.1 g
EASY CREAM OF SWEET POTATO SOUP
Make and share this Easy Cream of Sweet Potato Soup recipe from Food.com.
Provided by Jayne Holland
Categories Yam/Sweet Potato
Time 50m
Yield 6-7 serving(s)
Number Of Ingredients 9
Steps:
- Vegetables should be finely cut.
- Combine chicken broth, sweet potatoes, carrots and onion in a large pan.
- Bring to boil.
- Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender.
- Add butter and garlic over medium heat.
- Stirring constantly, cook 8 minutes
- Stir in orange juice, cream and salt and peppers.
- Return to low heat, cook 10 minutes or until heated through.
CREAMY SWEET POTATO ROSEMARY SOUP
Fresh rosemary and creamy sweet potatoes unite happily in this super-simple (yet super-scrumptious) soup.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 11
Steps:
- Set a medium soup pot over medium heat. When hot, add the olive oil and, if using, the butter. When hot, add the shallots (or onions). Saute, stirring occasionally, for about 5 minutes, until translucent and tender. Add the garlic and cook, stirring, for 1 more minute.
- Stir in the rosemary, sweet potatoes, and vegetable broth. Continue heating over medium heat until the soup comes to a boil. Reduce heat to low and simmer 20 - 25 minutes, until potatoes are tender. Let cool until it's safe to puree.
- Using an immersion blender or working in batches with an upright blender, puree the soup.
- Return soup to pan and add the cream cheese (or alternatives). Whisk briskly over low heat until cream cheese is completely dissolved.
- Taste and add additional salt and pepper if desired. Serve.
CREAMY VEGAN ROASTED SWEET POTATO SOUP
I am constantly overwhelmed by the surprising depth of flavour of this simple little soup, the beauty of this soup - it's simplicity and bare ingredients. You just would not believe something so basic could taste so rich and deep AND creamy! Those macadamias are just pure magic in this soup. It is worth mentioning that I have made this soup in Australia and in the States, and it was quite different, due to the quality and variety of the sweet potatoes. They have a much bolder and richer flavour in Australia. If you are making this in the U.S use yams or orange sweet potatoes. You will also probably only need ½ cup of macadamias, and then taste your soup before you add the second ½ cup. I added a whole cup, and it yielded a soup of a very different personality. It was still sensational. But it resembled more of a nutty taste than that of sweet potato. It is really a matter of preference. Experiment and you will find your perfect blend.
Provided by The Blender Girl
Categories Yam/Sweet Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the sweet potato and cut into rustic chunks with the red onions.
- Toss the vegetables in olive oil and Celtic sea salt.
- Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
- Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
- Allow to cool slightly, and then place in batches with the raw macadamias.
- Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
- Garnish with some chopped coriander and some raw macadamias and devour!
Nutrition Facts : Calories 630.2, Fat 23.1, SaturatedFat 3.5, Sodium 253.7, Carbohydrate 100.7, Fiber 16.3, Sugar 22.9, Protein 9.3
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