Sweet Potato And Nutty Soup Recipes

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NUTTY SWEET POTATO SOUP



Nutty Sweet Potato Soup image

Provided by Ellie Krieger

Categories     main-dish

Time 40m

Yield 6 servings, serving size 1 1/2 cups

Number Of Ingredients 14

1 tablespoon canola oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon peeled and grated fresh ginger
1 large sweet potato, peeled and cubed (2 cups)
6 cups low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes, with their juices
2/3 cup creamy natural peanut butter
2 teaspoons honey
1/2 cup chopped scallion greens (about 3 scallions)

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

JANETTE'S SOMETIMES-YOU-FEEL-LIKE-A-NUT-SOMETIMES-YOU-DON'T SWEET POTATO SOUP



Janette's Sometimes-You-Feel-Like-a-Nut-Sometimes-You-Don't Sweet Potato Soup image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

2 to 4 tablespoons water
1 medium onion, finely chopped
4 small sweet potatoes (about 2 pounds), peeled, halved lengthwise and cut across into 1/4-inch slices
1 apple, peeled, cored, and chopped
2 1/2 cups fat-free, reduced-sodium chicken broth
1/2 coconut candy bar (recommended: Mounds), finely chopped
2 cups evaporated skim milk
1/4 cup sherry
1 teaspoon ground nutmeg
1 teaspoon cinnamon, plus more for garnish
Salt and freshly ground black pepper
1 can fat free whipped cream, (recommended: fat free Reddi-whip) for garnish

Steps:

  • Heat 2 tablespoons of water in a large saucepan over medium-high heat. Add onion and cook until softened, adding more water as needed, about 5 minutes. Add the potatoes and apple and stir in the broth. Bring to a boil, lower the heat and simmer until potatoes are very soft, about 45 minutes.
  • Puree the potato/apple/broth mixture in a blender, then stir in the chopped candy and blend. Return the mixture back to the saucepan. Add the milk, sherry, nutmeg, and cinnamon. Season with salt and pepper, to taste.
  • Ladle the soup into bowls and garnish with whipped cream and a sprinkle of cinnamon. Serve immediately.

Nutrition Facts : Calories 443 calorie, Fat 3 grams, SaturatedFat 2 grams, Carbohydrate 83 grams, Fiber 8 grams

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