Quick And Easy Sweet Potato Soup Recipes

QUICK AND EASY SWEET POTATO SOUP

Steps:

• Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
• Puree the sweet potatoes with the broth using an immersion blender until smooth.
• Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
• Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
• Ladle soup into bowls; garnish with toasted pecans.

SIMPLE SWEET POTATO SOUP

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.

CREAMY SWEET POTATO SOUP

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.

EASY CREAMY SWEET POTATO SOUP

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.

NOT-TOO-SWEET SWEET POTATO SOUP

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.

SWEET POTATO SOUP

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.

EASY CREAM OF SWEET POTATO SOUP

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.

EASY SWEET POTATO SOUP

Steps:

• Peel and cut sweet potatoes into 1'' cubes, set aside.
• In large saucepan, heat oil over medium heat.
• Add onion, garlic, ginger and curry paste.
• Cook, stirring occasionally for 3 minutes or until softened.
• Add sweet potatoes, stir for 1 min or until coated.
• Add broth and bring to boil.
• Reduce heat, cover and simmer 10 min or until potatoes are tender.
• Cool.
• Puree cooled soup in blender.
• Reheat and serve.

SWEET POTATO SOUP

Steps:

• Heat enough water to cover sweet potatoes to boiling in 2-quart saucepan. Add sweet potatoes. Cover and heat to boiling; reduce heat. Simmer 30 to 35 minutes or until potatoes are tender when pierced with a fork; drain. When potatoes are cool enough to handle, slip off skins; discard skins.
• Place potatoes in blender or food processor. Add 1/2 cup of the broth. Cover and blend on medium speed until smooth.
• Return blended mixture to saucepan. Stir in remaining broth, the orange juice, salt and 1/4 teaspoon nutmeg. Cook over medium-high heat, stirring constantly, until hot. Stir in milk. Cook, stirring frequently, until hot. Sprinkle with pecans and additional nutmeg.