Sweet Potato And French Radish Soup Recipes

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

RADISH TOP SOUP

Radish Top Soup image

This is an easy recipe that uses an unlikely part of a vegetable we love to eat. It's thick and rich, and so hearty. I recommend eating it with a loaf of crusty bread!

Provided by LAURA NASON

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

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
⅓ cup heavy cream
5 radishes, sliced

Steps:

Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.9 g, Cholesterol 31.6 mg, Fat 9.3 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 688.1 mg, Sugar 3.1 g

CREAMY SWEET POTATO AND VEGGIE SOUP

Creamy Sweet Potato and Veggie Soup image

I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

Ingredients

1 large onion, chopped
1/4 cup butter
3 medium sweet potatoes, peeled and chopped
3 medium zucchini, chopped
1 bunch broccoli, chopped
2 cartons (32 ounces each) chicken broth
2 medium potatoes, peeled and shredded
1 teaspoon celery seed
1 to 2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half cream

Steps:

In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.

Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

ROASTED SWEET POTATOES WITH HORSERADISH BUTTER

Roasted Sweet Potatoes With Horseradish Butter image

This recipe plays velvety, honeyed roasted sweet potatoes against the sharp bite of a fresh horseradish and herb compound butter. It's a great dish for feeding a crowd at Thanksgiving or another gathering. You can roast the potatoes and make the horseradish butter ahead, then pop them into the oven just 15 minutes before serving, while the turkey rests. If you can't find fresh horseradish, substitute another aromatic ingredient like garlic, fresh ginger or scallions, adjusting the quantities to taste. You'll need less ginger and garlic than you would horseradish, and probably the same amount of scallions. Taste as you go.

Provided by Melissa Clark

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

8 tablespoons unsalted butter, at room temperature
1/4 cup finely grated fresh horseradish, plus coarsely grated horseradish for garnish if desired
3 tablespoons chopped fresh parsley, more for garnish
3 tablespoons chopped fresh dill, more for garnish
3 tablespoons panko bread crumbs
Finely grated zest and juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 pounds sweet potatoes

Steps:

In a heavy-duty resealable plastic bag, combine butter, horseradish, parsley, dill, panko, lemon zest and juice, salt and pepper. Close the bag, pressing out most of the air. Mash everything together until well combined and smooth, then use a ruler or the back edge of a knife to scrape and work the butter to the bottom of the bag so it forms a log, rolling it as you go. Refrigerate for at least 2 hours to firm up, or up to 1 week.
Heat oven to 350 degrees. Prick sweet potatoes several times with a fork and wrap tightly in aluminum foil. Transfer to a baking sheet and roast until potatoes are tender, 45 minutes to 1 1/2 hours, depending on the size of the potatoes. Once cool enough to handle, unwrap and slice into 1/2-inch-thick rounds (there is no need to peel unless you dislike the skins). Potatoes can be roasted up to 2 days ahead; wrap and chill, then slice them just before using.
Arrange rounds on a large rimmed baking sheet and count how many you have. Slice enough thin slabs of butter from the log so that you have one per potato slice, and place butter on top of potato slices.
Move the oven rack so that it's 4 inches away from the broiler. Bake potatoes at 350 degrees until they are heated through and the butter is softened, 5 to 15 minutes depending upon how cold the potatoes were. Adjust oven temperature to broil, and broil until the butter is golden brown at the edges, 2 to 4 minutes. Serve garnished with herbs and fresh horseradish if you like.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 4 grams, TransFat 0 grams

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