Ital Carrot And Sweet Potato Soup Recipes

CARROT AND SWEET POTATO SOUP WITH MINT OR TARRAGON

Carrot and Sweet Potato Soup With Mint or Tarragon image

This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber. If you're looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.

Provided by Martha Rose Shulman

Categories dinner, weekday, side dish

Time 1h10m

Yield Serves four to six

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil or unsalted butter
2 medium shallots, chopped
1 1/2 pounds carrots, peeled and diced
1 pound sweet potatoes, peeled and diced
6 cups water, chicken stock or vegetable stock
2 sprigs tarragon
A 1-inch piece of orange zest
Salt to taste
1 tablespoon minced fresh mint or tarragon

Steps:

Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the shallots. Cook, stirring, until tender, three to five minutes. Add carrots. Cook, stirring often, for five minutes until they begin to soften. Add the sweet potatoes, water or stock, tarragon sprigs and orange zest, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes or until all of the ingredients are thoroughly tender. Remove the orange zest, and discard.
Purée the soup in batches in a blender, removing the stopper from the top and holding a kitchen towel tightly over the top to avoid splashing, or in a food processor fitted with the steel blade. Return to the pot, heat through, and adjust salt and pepper to taste. Stir in the mint or tarragon, and serve.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1047 milligrams, Sugar 10 grams, TransFat 0 grams

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Sweet Potato, Carrot, Apple, and Red Lentil Soup image

This winter pureed soup will warm you up on the inside while still protecting the waistline.

Provided by zhidaoma

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

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

¼ cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
½ cup red lentils
½ teaspoon minced fresh ginger
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
4 cups vegetable broth
plain yogurt

Steps:

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 52.9 g, Cholesterol 21.6 mg, Fat 9 g, Fiber 9.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 876.3 mg, Sugar 15 g

ROASTED SWEET POTATO & CARROT SOUP

Roasted sweet potato & carrot soup image

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day

Provided by Chelsie Collins

Categories Dinner, Lunch, Soup, Starter, Supper

Time 50m

Number Of Ingredients 7

Ingredients

500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and cut into chunks
3 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
1l vegetable stock
100ml crème fraîche, plus extra to serve

Steps:

Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

CARROT AND SWEET POTATO SOUP

Carrot and Sweet Potato Soup image

A lovely sweet and creamy soup Eat half and freeze half will keep in the freezer for 3 months, defrost overnight.

Provided by Pink Penguin

Categories < 60 Mins

Time 1h

Yield 8 Bowls, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon coriander seed
2 lbs carrots, peeled and chopped
2 medium sweet potatoes, peeled and chopped
2 liters vegetable stock
2 tablespoons white wine vinegar
2 tablespoons freshly chopped coriander
8 tablespoons low-fat creme fraiche

Steps:

Heat oil in a large pan. Add the onion and coriander seeds, cook over a medium heat for 5 minutes. Add Carrots and the sweet potato, cook for a further 5 minutes.
Add the stock and bring to the boil, season, the reduce the heat and simmer for 25 minutes.Cool slightly, then whiz with and liquidiser until smooth. Add the vinegar.
Cool half the quantity of soup to freeze. Pour the remainder into a clean pan, stir in the chopped coriander and reheat gently.
Divide the soup between 4 warmed bowls, garnish each with 1tbsp creme fraiche and a sprig of coriander to serve.

Nutrition Facts : Calories 99.3, Fat 2.1, SaturatedFat 0.3, Sodium 97.3, Carbohydrate 19.7, Fiber 4.7, Sugar 7.3, Protein 1.8

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