New York Times Sweet Potato Soup Recipes

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SLOW-COOKER CURRIED SWEET POTATO SOUP WITH COCONUT AND KALE



Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale image

This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there's no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping - snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 8h20m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds sweet potatoes, peeled and cut into 1- to 2-inch chunks
1 medium yellow or red onion, chopped
5 large garlic cloves
2 tablespoons coconut oil, preferably unrefined virgin
2 tablespoons packed light brown sugar
1 teaspoon turmeric
1/2 teaspoon kosher salt, plus more to taste
1 (4-ounce) jar red curry paste (1/2 cup)
1 (13-ounce) can full-fat coconut milk
1 cup smooth peanut butter
Juice of 1 lime, plus more to taste
5 ounces/1 medium bunch baby kale or spinach, stemmed and chopped
Roasted, salted peanuts, for topping

Steps:

  • Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
  • Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 19 grams, Carbohydrate 64 grams, Fat 41 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 396 milligrams, Sugar 19 grams, TransFat 0 grams

SWEET POTATO-GARLIC SOUP WITH CHILE OIL



Sweet Potato-Garlic Soup With Chile Oil image

This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful. Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato's flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.

Provided by Nik Sharma

Categories     dinner, lunch, weekday, soups and stews, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 13

1 head of garlic
2 teaspoons plus 2 tablespoons extra-virgin olive oil
1 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
1 medium yellow onion, peeled and diced
1 teaspoon cumin seeds
3 cups low-sodium vegetable stock
1 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Fine sea salt
1/2 cup neutral oil, such as grapeseed
2 tablespoons red-pepper flakes, such as Aleppo
2 garlic cloves, peeled and thinly sliced
1 tablespoon Sichuan peppercorns, crushed

Steps:

  • Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
  • In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
  • While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
  • Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
  • Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
  • Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.

SWEET POTATO SOUP



Sweet Potato Soup image

This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving. It may be your first course, one that's deeply flavored but not dense and heavy. Or you could ladle it into small cups for guests to sip as an hors d'oeuvre before they are seated. And it provides a reason to skip the sweet potato casserole topped with marshmallows. (Though it is a tradition in many households, it's not a favorite of mine - but I did give it a shout-out by garnishing the soup with lightly toasted mini-marshmallows.) Regardless of how you serve this silken soup, be assured that it's light enough to welcome a white wine, yet rich enough to pair with red.

Provided by Florence Fabricant

Categories     dinner, editors' pick, soups and stews, appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 14

2 ounces (1/2 stick) unsalted butter
1 large clove garlic, minced
1 medium-size onion, diced
1 medium-size carrot, peeled and diced
1 rib celery, peeled and diced
1 sprig fresh thyme, leaves only
1 1/4 pounds sweet potatoes, peeled and diced
1 1/4 pounds tart apples, peeled and diced
12 ounces Belgian style white beer
1 cinnamon stick
Salt and ground black pepper
1/2 teaspoon ground nutmeg
1 cup heavy cream
40 mini-marshmallows

Steps:

  • Melt the butter in a 4-quart saucepan. Add the garlic, onion, carrot and celery and cook on low until tender and translucent. Add the thyme. Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes. Add the apples and cook another 5 minutes or so, until they are tender. Pour in the beer and deglaze the pan.
  • Add 5 cups water and the cinnamon stick and simmer for 30 minutes. Season with salt and pepper. Allow soup to cool slightly, then purée it in a blender. You may have to do this in two batches.
  • Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. Check seasonings.
  • Thread the marshmallows on several bamboo skewers, leaving a little space between them. Ignite them over a flame, just a few seconds, so they're lightly toasted. Blow out the flame and gently remove the marshmallows to a cutting board. Pour the soup into bowls, top each with a few toasted marshmallows and serve.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 581 milligrams, Sugar 12 grams, TransFat 0 grams

CHAT 'N' CHEW'S SWEET POTATO SOUP



Chat 'n' Chew's Sweet Potato Soup image

Provided by Yanick Rice Lamb

Categories     soups and stews

Time 20m

Yield 6 servings

Number Of Ingredients 12

4 large sweet potatoes
8 carrots
1 large onion, chopped
1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 teaspoon ground nutmeg
1 tablespoon salt
2 tablespoons fresh ground pepper
1 cup heavy cream
1 cup milk
1/2 red bell pepper, minced
3 sprigs parsley, chopped

Steps:

  • In a large pot, boil sweet potatoes and carrots until very soft. Drain, peel and cube.
  • Saute onions in oil until soft.
  • Put sweet potatoes, onion, carrots and spices in food processor, and puree until slightly chunky.
  • Add cream and milk until desired consistency is reached.
  • If desired, simmer over low heat for 5 minutes.
  • Garnish with bell pepper and parsley.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 723 milligrams, Sugar 13 grams

NEW YORK TIMES SWEET POTATO SOUP



NEW YORK TIMES SWEET POTATO SOUP image

Categories     Soup/Stew     Vegetable     Thanksgiving     Quick & Easy

Yield 6 bowls

Number Of Ingredients 8

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste

Steps:

  • 1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, 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. 2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER



Sweet Potato and Butternut Squash Soup with Ginger image

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 8

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste

Steps:

  • Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, 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.
  • Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams

SIMPLE SWEET POTATO SOUP



Simple Sweet Potato Soup image

This delicious soup has only 6 ingredients. It was given to me by my boyfriend's mom who adapted it from another recipe. It can be as thick or thin as you like, and I like it quite thick. To dress it up when serving, drizzle some cream on top and float a lime twist or slice of lime on top. Delicious hot or cold.

Provided by S Mcc

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

Time 50m

Yield 8

Number Of Ingredients 6

6 medium sweet potatoes, peeled and chopped
1 tablespoon minced fresh ginger
2 cups chicken or vegetable stock
1 cup water, or as needed
1 lime, juiced
2 cups milk or cream, or as needed

Steps:

  • Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
  • Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 37.8 g, Cholesterol 6.3 mg, Fat 2.2 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 290.5 mg, Sugar 10.1 g

SWEET POTATO SOUP WITH GINGER, LEEK AND APPLE



Sweet Potato Soup With Ginger, Leek and Apple image

This was our favorite recipe test of the soup batch. Inspired by a sweet potato and apple purée I make every year for Thanksgiving, the soup also has savory overtones. For a spectacular finish, garnish each bowl with a squeeze of lime and a sprinkle of medium-hot chili powder or chipotle chili powder.

Provided by Martha Rose Shulman

Categories     one pot, soups and stews, appetizer, main course

Time 1h10m

Yield 6 to 8 servings.

Number Of Ingredients 9

2 tablespoons canola oil or butter
2 leeks, white and light green parts only, cleaned and sliced
4 teaspoons minced fresh ginger
2 1/4 pounds orange sweet potatoes (like jewel yams or garnet yams), peeled and diced
1/2 pound Yukon gold or russet potatoes, peeled and diced
1 to 1 1/4 pounds tart apples, like Braeburn or Granny Smith, peeled, cored and diced
2 quarts water
Salt to taste
Fresh lime juice and medium-hot chili powder or chipotle chili powder for garnish

Steps:

  • Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
  • Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1123 milligrams, Sugar 13 grams, TransFat 0 grams

CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

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

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large shallots, thinly sliced
2 cloves garlic, minced
kosher salt and freshly ground black pepper to taste
2 pounds sweet potato, peeled and cut into 1/2-inch cubes
6 cups low-sodium chicken broth
2 sprigs fresh rosemary
½ cup mascarpone cheese, at room temperature

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

NOT-TOO-SWEET SWEET POTATO SOUP



Not-Too-Sweet Sweet Potato Soup image

This soup is easy, healthy, and turned out delicious. This would be very good served with a side salad or some chips and dip. It can be served as the main course or as an appetizer in little shot glasses. The whole family will enjoy!

Provided by Marni

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

Time 3h30m

Yield 4

Number Of Ingredients 9

4 cups low-sodium chicken broth
1 (15 ounce) can chickpeas, drained and rinsed
1 pound sweet potatoes, or more to taste, cut into cubes
6 ounces butternut squash cubes, or more to taste
¼ cup thinly sliced yellow onion
2 tablespoons grated fresh ginger
2 cloves garlic, minced
½ teaspoon ground nutmeg
1 pinch cayenne pepper, or more to taste

Steps:

  • Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.
  • Blend soup using an immersion blender, or in batches in a food processor, until smooth.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 46.3 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 7.6 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 387.2 mg, Sugar 7 g

SWEET POTATO SOUP



Sweet Potato Soup image

A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!

Provided by K Laruffa

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

Time 35m

Yield 4

Number Of Ingredients 10

2 sweet potatoes
2 white potatoes
1 turnip
½ cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 ½ teaspoons ground nutmeg
2 tablespoons margarine
salt to taste
ground black pepper to taste

Steps:

  • Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
  • Place vegetables and liquid into a food processor. Puree.
  • Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 39.8 g, Cholesterol 40.8 mg, Fat 18.9 g, Fiber 5.1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 1281.9 mg, Sugar 9.5 g

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2020-08-28 2. Slow-Cooker Chicken With 20 Cloves of Garlic. Sarah’s riff on the French classic — chicken with 40 cloves of garlic — uses only 20 …
From nytimes.com


NEW YORK TIMES POTATO SOUP - CREATE THE MOST AMAZING DISHES
2022-04-03 All cool recipes and cooking guide for New York Times Potato Soup are provided here for you to discover and enjoy ... Easy Indian Sweet Potato Recipe Easy Aloo Gobi Recipe Allrecipes Baked Rock Cod Recipes Easy Easy Picnic Potato Recipes Big Easy Smoker Roaster Recipes Big Easy Fryer Recipe Big Easy Smoker Grill Recipes The Big Easy Recipes Big …
From recipeshappy.com


APPLE SWEET POTATO SOUP RECIPES: BROWSE BEST APPLE SWEET POTATO …
Find Authentic apple sweet potato soup Recipes on Times Food. Browse through popular apple sweet potato soup food recipes available with Photos & videos.
From recipes.timesofindia.com


THERE’S NOTHING BETTER THAN THIS CHEESY POTATO SOUP - THE NEW …
2021-01-29 Taking its cue not from chunky vegetable soup but from cheesy mashed potatoes, it’s a silky-smooth purée that’s rich but not excessive, hearty but not heavy, and spiked with a …
From nytimes.com


NYT SWEET POTATO RECIPES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Nyt Sweet Potato Recipes are provided here for you to discover and enjoy ... Healthy Frozen Sweet Potato Fries Are Sweet Potatoes Fries Healthy Are Fried Sweet Potatoes Healthy Is Sweet Potato Healthy Heart Healthy Sweet Potato Pie Healthy Salmon Crock Pot Recipes Healthy Pumpkin Squares Healthy Frozen Meatballs Healthy …
From recipeshappy.com


NY TIMES SWEET POTATO PIE - THERESCIPES.INFO
Preheat the oven to 350 degrees. Pierce the sweet potatoes a few times with a fork, then place on a baking sheet. Bake in the oven until tender when poked with knife. 2. Let the sweet potatoes cool slightly, then peel. Puree with orange zest, cardamom, cinnamon, vanilla and salt. Set aside in …
From therecipes.info


NEW YORK TIMES SOUP RECIPES - CREATE THE MOST AMAZING DISHES
Dash Diet Menu Eating Plan Recipes Easy Easy Orzo Pasta Recipes Easy Filling Snacks
From recipeshappy.com


NY TIMES SWEET POTATO CASSEROLE - CREATE THE MOST AMAZING DISHES
Recipes For Chicken Noodle Soup 5 Stars Frog Soup Recipe Soup Recipes For Pancreatitis
From recipeshappy.com


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