Ginger And Curry Sweet Potato Soup Recipes

SWEET POTATO & GINGER SOUP

Steps:

• Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
• Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

ROASTED SWEET POTATO AND GINGER SOUP

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.

GINGER AND CURRY SWEET POTATO SOUP

Steps:

• Melt butter in a large saucepan over medium-low heat. Stir in sweet potato puree and 1/2 cup chicken broth. Whisk in remaining broth, ginger, curry paste, and white pepper slowly. Cook and stir until heated through, about 10 minutes.
• Reduce heat to low; whisk in yogurt. Cook and stir until yogurt is heated through, 3 to 5 minutes more. Pour into a bowl; garnish with goat cheese.

CURRIED CARROT, SWEET POTATO (OR YAM) & GINGER SOUP

Steps:

• Heat oil in saucepan.
• Add shallots (onions), sauté for 3 minutes until tender.
• Add potato, carrots, ginger & curry. Cook 2 minutes.
• Add broth. Bring to boil then simmer for 25-30 minutes - until tender.
• Puree soup ½ at a time in blender or food processor.

SWEET POTATO, TOFU, GINGER AND CURRY SOUP (VEGAN)

Steps:

• Cook the sweet potatoes in boiling water.
• Steam the carrots till medium hard.
• Put the onion onto the olive oil in a deep cooking pan, once the onion glazed add the ginger and then the curry powder. cook for few more minutes on medium heat.
• add chopped Pepper and steamed carrots.
• when the potato is done add them to the onion, ginger, curry vegetable base in the pot and add water, about half a liters, add more later if needed, depending on your needs of amount and thickness.
• Add the tofu. stir well.
• Now Ground all of them together till you get a smooth texture.
• add salt and pepper to taste.
• Cook for another 30 minutes, monitoring the water. and taste for optimum salt&pepper, add more if needed.
• serve with fresh coriander and sour cream. great for home freezing.