Curried Sweet Potato Apple Soup Recipes

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CURRIED SWEET POTATO SOUP



Curried Sweet Potato Soup image

A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup.

Provided by Food Eater

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

Time 7h40m

Yield 9

Number Of Ingredients 10

5 cups chicken broth
2 large sweet potatoes, peeled and cut into cubes
2 cups baby carrots
1 onion, chopped
1 teaspoon red curry powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup half-and-half
2 tablespoons real maple syrup
salt and ground black pepper to taste

Steps:

  • Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
  • Cook on Low for 7 hours.
  • Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
  • Cook on High for 20 minutes.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 28.4 g, Cholesterol 9.9 mg, Fat 3.2 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 90.8 mg, Sugar 8.9 g

CURRIED SWEET POTATO, CARROT, AND APPLE SOUP



Curried Sweet Potato, Carrot, and Apple Soup image

Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.

Provided by emccabe

Time 1h20m

Yield 4

Number Of Ingredients 12

2 medium sweet potatoes, peeled and cubed
2 cups baby carrots
2 small apples - peeled, cored, and cubed
1 medium yellow onion, chopped
1 tablespoon vegetable oil
1 tablespoon curry powder
2 teaspoons garlic salt
1 teaspoon ground black pepper
2 cups skim milk
1 tablespoon grated fresh ginger
1 teaspoon lemon juice
2 tablespoons crumbled goat cheese, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
  • Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
  • Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
  • Serve warm with crumbled goat cheese.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 46.3 g, Cholesterol 5.2 mg, Fat 5.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 1093.3 mg, Sugar 20.9 g

CURRIED SWEET POTATO AND APPLE SOUP



Curried Sweet Potato and Apple Soup image

Tired of the same old baked sweet potato? Warm up with this pairing of sweet potato and apple spiced with a hint of curry. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, sliced
2 cloves garlic, sliced
1 tablespoon finely chopped gingerroot
1 teaspoon curry powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 cups water
1 1/4 lb sweet potatoes, peeled and cut into 1-inch pieces
3 large Granny Smith apples, peeled, cored and cut into 1-inch pieces
1/2 cup chopped fresh cilantro

Steps:

  • In large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onions are tender.
  • Add gingerroot, curry powder, cumin, salt and cinnamon. Cook, stirring constantly, 1 minute. Add water, sweet potatoes and apples. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring frequently, or until sweet potatoes are very tender.
  • In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend until smooth. Repeat with remaining soup. Reheat if necessary. Stir in cilantro.

Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 11 g, TransFat 0 g

CURRIED APPLE SOUP



Curried Apple Soup image

Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small russet potato, peeled and cut into 1-inch pieces
1 teaspoon coarse salt, plus more for seasoning
3 3/4 cups homemade or low-sodium canned chicken stock
1/2 cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
  • Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

CURRIED SWEET POTATO-APPLE SOUP RECIPE



Curried Sweet Potato-Apple Soup Recipe image

Provided by JimnShel1

Number Of Ingredients 13

3 medium sweet potatoes
3 Tbsp unslated butter
1 small onion, chopped
2 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/4 tsp freshly grated nutmeg, plus more for garnish
1 1/2 tsp Madras curry powder
Kosher salt and fresh ground pepper
2 cups low-sodium chicken broth
1 1/4 cups chunky applesauce
1 Tbsp extra-virgin olive oil
1 Tbsp apple cider vinegar
1-2 Tbsp cilantro, chopped

Steps:

  • Preheat overn 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 Tbsp butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 tsp curry powder, and salt and pepper to taste and cook until toasted, 1 more minute. Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Resude the heat to medium low and stir in applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt & pepper; keep warm. Meanwhile, peel and thinly slice remining 1/2 sweet potato and toss with olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes. Heat the remaining 1 Tbsp butter in a skillet over medium head. Add the remaining 1/4 tsp curry powder and cook, stirring until browned; remove from the heat and add the vinegar. top with the curry butter, cilantro and sweet-potato chips.

CURRIED SWEET POTATO SOUP



Curried Sweet Potato Soup image

This can be kept in the fridge for 1 day without the coconut milk. Add in the coconut milk when you reheat the soup. The soup will become very thick as it stands. Thin with stock or water if necessary.

Provided by Annisette

Categories     Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon oil
1 large onion, chopped
2 garlic cloves, crushed
3 teaspoons curry powder
2 1/2 lbs sweet potatoes, peeled and cubed
4 cups chicken stock
1 large apple, peeled, cored and grated
1/2 cup light coconut milk

Steps:

  • In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
  • Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
  • Process with an immersion blender (or in batches with a regular blender) until smooth.
  • Stir in the coconut milk and reheat gently without boiling.
  • Serve with warm pita bread.

CURRIED TURKEY, APPLE AND SWEET POTATO SOUP



Curried Turkey, Apple and Sweet Potato Soup image

Didn't your mouth just water when you read that title? Mine did! This recipe comes from Harrowsmith magazine and I love it. Since most soups improve the longer they are simmered, anytime longer than what is stated would no doubt improve the soup.

Provided by Barefoot Beachcomber

Categories     Chowders

Time 2h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

1/4 cup dark raisin
1 1/2 cups lager beer
2 tablespoons vegetable oil
2 lbs turkey legs
2 tablespoons butter
1 large onion, diced
2 tart apples, unpeeled, cored and diced
1 tablespoon mild curry powder
2 teaspoons fresh gingerroot, finely minced
2 tablespoons all-purpose flour
4 cups chicken stock or 4 cups turkey stock
1/2 cup apple cider
1 small cinnamon stick (1 inch)
1 teaspoon soy sauce
2 medium sweet potatoes, peeled and finely diced
salt and pepper

Steps:

  • In a small bowl, soak the raisins in the beer and set aside.
  • Heat the oil in a saute pan over medium high heat. Add the turkey legs and saute until they start to brown and are beginning to cook through. Remove from the pan and set aside in a bowl.
  • Add the butter to the pan, and when bubbly, add the onion and saute until translucent. Be sure to scrape up any of the brown bits on the bottom of th pan and stir them inches.
  • Add the diced apples and saute until softened, 3 to 4 minutes.
  • Sprinkle the curry powder over top and reduce the heat to medium low.
  • cover the pan and continue to cook for 8 minutes.
  • Stir in the ginger and cook for 2 minutes longer.
  • Drain the raisins, reserving the beer and the raisins.
  • Sprinkle the flour over the apple mixture and cook over low heat 1 minute.
  • Slowly add the reserved beer to the pan, stirring to smooth any lumps. Cook for 5 minutes until hot and smooth.
  • Add the raisins and transfer the mixture to a food processor and whirl until smooth.
  • Place the chicken stock, apple cider, cinnamon stick and soy sauce in a large stock pot over medium high heat. Add the reserved turkey legs. Bring to a boil; then, turn down the heat and simmer partially covered, until the meat is cooked through, approximately 20 minutes. Retrieve the legs and, when cool enough to handle, remove the meat from the bones and dice into small pieces and set aside.
  • Add the diced sweet potato to the stock pot and cook until the potatoes are tender, approximately 30 minutes.
  • Remove the cinnamon stick from the stock and stir in the apple puree. Season with salt and pepper. Add a little more apple cider to sweeten if you like.
  • Add the diced turkey and simmer over low heat to make the flavours blend.
  • Serve hot.

Nutrition Facts : Calories 485.6, Fat 20.8, SaturatedFat 6.7, Cholesterol 122.4, Sodium 462.4, Carbohydrate 34.7, Fiber 3.8, Sugar 15.3, Protein 35.7

CURRIED APPLE SOUP



Curried Apple Soup image

Harvest-fresh soup is a perfect salute to the riches of Indian summer. Sweet apples, spicy curry and tangy lemon strike a delicious balance. -Xavier Pennell, Mauldin, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons butter
1 teaspoon curry powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Dash cayenne pepper
Dash ground cloves
3 medium McIntosh apples, peeled and sliced
3 cups chicken broth
1-1/2 teaspoons lemon juice
Crackers and additional ground cinnamon, optional

Steps:

  • In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.

Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.

ROASTED SWEET POTATO SOUP WITH CURRIED APPLES



Roasted Sweet Potato Soup with Curried Apples image

Get that creamy feeling without having to reach for the heavy cream with velvety sweet potatoes offset by tart apples and fragrant curry powder.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h50m

Yield Makes 6 cups

Number Of Ingredients 15

2 1/2 pounds sweet potatoes (3 or 4)
2 tablespoons olive oil
1 medium onion, halved and sliced
Coarse salt and ground black pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced
3 garlic cloves, coarsely chopped
1/2 cup dry sherry (optional)
4 cups vegetable broth, homemade or canned
2 teaspoons white-wine vinegar
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple (4 ounce) peeled, cored, and diced
1/4 cup plain yogurt
2 tablespoons chopped mint, for garnish

Steps:

  • Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.
  • Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
  • Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.
  • In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.

Nutrition Facts : Calories 285 g, Fat 8 g, Protein 7 g

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