Sweet Potato Asian Pear And Coconut Soup Recipes

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SPICY SWEET POTATO AND COCONUT SOUP



Spicy Sweet Potato and Coconut Soup image

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

1 ½ pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 ½ tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
½ cup chopped fresh cilantro

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

SPEEDY SWEET POTATO SOUP WITH COCONUT



Speedy sweet potato soup with coconut image

A soup that's ready in 20 minutes - yes, it's that quick. So put that tin opener away

Provided by Good Food team

Categories     Lunch, Main course, Snack, Soup, Supper

Time 10m

Number Of Ingredients 8

1 tbsp vegetable oil
1 onion , chopped
1-2 tsp Thai curry paste , red or green
1l vegetable stock
half sachet creamed coconut (or ¼ can reduced-fat coconut milk)
handful coriander , roughly chopped
mini naan bread , to serve
750g sweet potato , grated

Steps:

  • Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
  • Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.

Nutrition Facts : Calories 240 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium

SWEET POTATO AND COCONUT SOUP



Sweet Potato and Coconut Soup image

Provided by Neven Maguire

Categories     Soup/Stew     Ginger     Sweet Potato/Yam     Lemongrass     Simmer

Yield Serves 4-6

Number Of Ingredients 13

450g (1lb) sweet potatoes, cut into cubes
2 tbsp sunflower oil
1 onion, finely chopped
1 leek, trimmed and finely chopped
1 lemon grass stalk, trimmed and halved
1 red chilli, halved, seeded and thinly sliced
1 tsp freshly grated root ginger
1.25 litres (2 1/4 pints) vegetable stock
4 tsp tomato purée
400g can coconut milk
sea salt and freshly ground black pepper
chilli oil , to garnish
fresh micro coriander, to garnish

Steps:

  • Preheat the oven to 200°C (400°F/gas mark 6).
  • Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon of the sunflower oil and roast for 20-30 minutes, until tender. Set aside.
  • Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato purée, then bring to the boil. Reduce the heat and simmer for 10 minutes, until the liquid has slightly reduced and all the vegetables are completely tender.
  • Pour the coconut milk into the pan, reserving about 3 tablespoons from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass and then blend with a hand blender until smooth.
  • To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk. Add a drizzle of the chilli oil, then sprinkle over the reserved chilli slices and micro coriander.

SWEET POTATO & PEAR SOUP



Sweet Potato & Pear Soup image

This is a delicious soup with a truly different taste and texture from any other soups I have eaten or made. It is nutritious and healthy for day-to-day eating and is also ideal for dinner parties. Be ready to be asked for the recipe! It reheats well, including in the microwave, and makes a great lunch to take to work. It also freezes well, so it's worth making a large quantity when you make it, so that you have some to freeze. Like most soup recipes it is easy to modify to suit your personal preferences. I first came across the basic recipe in two different Murdoch Books publications: Entertaining: Quick Short Recipes and Bowl Food: the new comfort food for people on the move. The first time I made it, the fresh pears at the greengrocers were not yet ripe and I was impatient to try the recipe! So I used canned pears (minus the pear juice, some of which I drank while making the soup). Because the soup was so delicious using the canned pears, I have continued to use them each time I have made this soup. As a garlic lover, I have so far refrained from adding garlic but with winter approaching - for those of us who are down under - I intend to add some next time I make this soup.

Provided by bluemoon downunder

Categories     Yam/Sweet Potato

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons butter
2 yellow onions, finely chopped
2 lbs sweet potatoes, peeled and diced
4 pears, peeled,cored and diced or 2 (15 ounce) cans pears, without juice
6 -8 cups chicken broth or 6 -8 cups vegetable broth
1 -2 cup white wine (optional)
1 -2 cup Greek yogurt, to taste
chopped of fresh mint or parsley, to garnish

Steps:

  • Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown.
  • Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
  • If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
  • Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
  • If including wine in your soup, add this in the last 10 minutes while the soup is simmering.
  • Cool the soup for about 30 minutes.
  • If using canned pears, drain these well, reserve the juice and add the pears now.
  • They will help to cool down the soup.
  • There is no need to chop the pears as the soup is about to be processed.
  • In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor.
  • Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine.
  • Return the soup to the pot.
  • If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
  • If serving later: refrigerate after processing.
  • If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave.
  • If freezing: freeze after processing.
  • When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.

SWEET POTATO COCONUT SOUP



Sweet Potato Coconut Soup image

This vegan and gluten-free soup is perfectly substantial and can be served any time of the year.

Provided by duckman

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

Time 1h

Yield 8

Number Of Ingredients 17

1 tablespoon vegetable oil
2 cups chopped onions
⅔ cup chopped celery
1 tablespoon grated fresh ginger root
1 teaspoon curry powder
2 bay leaves
½ teaspoon salt
¼ teaspoon ground nutmeg
4 cups peeled and cubed sweet potatoes
3 (14 ounce) cans vegetable broth
2 tablespoons dark rum
½ teaspoon lemon zest
1 ¾ cups pineapple juice
1 (14 ounce) can coconut milk
2 tablespoons fresh lime juice, or to taste
¼ cup toasted unsweetened coconut flakes
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in a soup pot over medium heat. Add onions and celery and cook until translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
  • Add ginger, curry power, bay leaves, salt, and nutmeg to the pot with the vegetables. Cook, stirring constantly, for about 1 minute. Add sweet potatoes, stock, rum, and lemon zest and bring to a boil. Reduce heat and simmer until vegetables are tender, 15 to 20 minutes. Remove and discard bay leaves. Pour pineapple juice into the pot and cook until warmed, about 3 minutes.
  • Puree soup using a stick blender until smooth. Reheat gently, if necessary. Stir in lime juice. Garnish individual bowls with coconut flakes and cilantro.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 30.5 g, Fat 14.6 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 11.3 g, Sodium 502.7 mg, Sugar 12.4 g

SWEET POTATO, ASIAN PEAR, AND COCONUT SOUP



Sweet Potato, Asian Pear, and Coconut Soup image

On a busy day, I needed a soup that could tolerate being prepared in fits and starts. I roasted the potatoes and steamed the pears early in the day and left things on simmer until I had time to focus. This recipe can be adapted for vegetarians or vegans by using vegetable stock and replacing the cream with a dairy alternative or the water used to steam the pears.

Provided by HopeJohnJP

Categories     Yam/Sweet Potato

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 -3 lbs sweet potatoes
3 Asian pears
2 tablespoons oil
1 large sweet onion, chopped
4 garlic cloves, peeled and minced
1 inch fresh ginger, peeled and minced
1 small hot chili pepper, pit and seeds removed, minced
32 ounces chicken stock
15 ounces unsweetened coconut milk
8 ounces light cream
1 cup cilantro leaf
1 cup coconut flakes, for garnish
hot sauce

Steps:

  • Preheat oven to 400°. Roast scrubbed potatoes on a foil lined cooking sheet until fork tender, about 1 hour. Remove from heat, wrap loosely in foil and allow to cool. Set aside.
  • Quarter and core two of the pears, reserving the third. Place in a steaming basket over a small amount of simmering water, cover, and cook 15 minutes. Remove from heat, covered, and allow to cool.
  • Heat the oil over medium low heat in a generous soup pot. Add onion, garlic, ginger, and chile and cook until tender, stirring occasionally. Season with salt and pepper.
  • Pare the cooked, cooled potato, cut into chunks, and add to the pot.
  • Peel the cooked, cooled pear, cut into chunks, and add to the pot. If desired, reserve the steaming water to thin the soup's consistency at the end of the recipe.
  • Add stock and bring to a boil. Reduce heat to a simmer and cook 15-20 minutes, stirring occasionally.
  • Remove from heat and puree. (An immersion blender is a handy tool for this.).
  • Return to stove and stir in unsweetened coconut milk and cilantro. Heat slowly until hot through, adding cream and/or the pear steaming water to reach desired consistency. Check seasoning.
  • Meanwhile, quarter, core, and dice the reserved pear.
  • Serve hot, garnished with a swirl of cream, if desired, coconut flakes, diced pear, and a cilantro leaf. Offer hot sauce for those who need more kick.

Nutrition Facts : Calories 408.8, Fat 24.8, SaturatedFat 17.1, Cholesterol 22.3, Sodium 275.5, Carbohydrate 42.6, Fiber 6.6, Sugar 14.8, Protein 7.5

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