SPICED SWEET POTATO SOUP
This Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to slow cooker and heat through. If desired, top servings with pumpkin seeds.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
SWEET AND SPICY SWEET POTATO SOUP
A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!
Provided by Julie Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
- Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g
SPICY SWEET-POTATO SOUP
Chicken stock anchors arich combination of dicedsweet potatoes, butternutsquash, leeks, onion, andcarrots spicedwith an exotic blend ofturmeric, cardamom, chilipowder, and cinnamon.Each serving is garnishedwith radish sprouts.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine.
- Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat.
- Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return puree to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.
NUTTY SWEET POTATO SOUP
Provided by Ellie Krieger
Categories main-dish
Time 40m
Yield 6 servings, serving size 1 1/2 cups
Number Of Ingredients 14
Steps:
- Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
- *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts : Calories 290, Fat 18 grams, SaturatedFat 3.5 grams, Sodium 260 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 14 grams
SPICY SWEET POTATO SOUP
First Class Dining soup recipe, refreshing taste, full of flavour.
Provided by SARBEK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Yield 8
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
- Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
- Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
- Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.7 g, Cholesterol 10.5 mg, Fat 9 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 3.8 g, Sodium 462.2 mg, Sugar 6.8 g
SPICY SWEET POTATO AND COCONUT SOUP
Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!
Provided by Lynn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
- Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
- Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g
SPICY SWEET POTATO & CHICKPEA SOUP
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.
Nutrition Facts : Calories 334 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 8g fiber), Protein 15g protein.
SWEET AND SPICY SWEET POTATOES
The spicy mixture covering these sweet potatoes is also good on chicken pieces!
Provided by Erin R Pitman
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
- Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 50.3 g, Fat 10.7 g, Fiber 8 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 130.3 mg, Sugar 12.2 g
SAVORY SWEET POTATO SOUP
A rich, creamy, savory sweet potato soup with a little hint of spice and sweetness!
Provided by Megan Merissa Rose
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Place sweet potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 15 to 20 minutes. Drain. Let cool until safe to handle. Cut into medium pieces.
- Melt butter in a skillet over medium heat. Add onion and garlic. Cook and stir until onion is translucent and slightly browned, about 5 minutes. Pour in chicken stock and bring to a boil. Add the sweet potato, cumin, ginger, black pepper, brown sugar, cinnamon, and red pepper flakes. Cook until flavors come together and sweet potato is soft, about 10 minutes.
- Puree soup with an immersion blender until smooth.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 35.8 g, Cholesterol 5.7 mg, Fat 2.8 g, Fiber 5.7 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 439.7 mg, Sugar 8.6 g
SPICY SWEET POTATO AND RED PEPPER SOUP
A delicious warming and filling soup. Very quick and easy to make and low in fat. Can be frozen.
Provided by Julswz4
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Peel and roughly chop the sweet potato
- De-seed the pepper and chilli and roughly chop
- Add ingredients to a pan and add in the stock, season with salt and pepper
- Bring to the boil then simmer for 20-30 minutes until vegetables are tender.
- Remove from the heat and allow to cool slightly, then blend with hand blender or in liquidiser until smooth. Check seasoning and adjust to taste if necessary.
SPICY SWEET POTATO SOUP
This savory soup with Indian flavors is super nutritious and low fat. Make it as spicy as you want. Found on a Martha Stewart magazine with a few adaptations.
Provided by Mami J
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over low heat. Add cumin and coriander seeds cook, stirring often, until seeds begin to pop. Add curry powder, dry mustard, garlic and ginger and cook until fragrant. Add chile, tomatoes,broth and salt. Bring to a boil. Add sweet potato and cook and return to a boil. Cook over low heat until sweet potato is tender. Serve with lime wedges.
Nutrition Facts : Calories 114, Fat 5.3, SaturatedFat 0.9, Sodium 375.9, Carbohydrate 13.3, Fiber 2.4, Sugar 3.5, Protein 5.8
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