Sweet Potato Soup With Marooned Rice Recipes

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CURRIED SWEET POTATO AND BROWN RICE SOUP



Curried Sweet Potato and Brown Rice Soup image

Make and share this Curried Sweet Potato and Brown Rice Soup recipe from Food.com.

Provided by DrGaellon

Categories     Yam/Sweet Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons olive oil
2 stalks celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
1 1/2-2 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (2 large)
1/2 cup long grain brown rice
1 -2 tablespoon curry powder
1 quart vegetable broth or 1 quart chicken broth
salt, to taste
black pepper, to taste
maple syrup, for serving

Steps:

  • In large pot or Dutch oven, heat oil over medium high heat. Add celery, carrot, and onion, and cook, stirring frequently, until onions are translucent and vegetables are beginning to soften, 3-5 minutes. Add sweet potatoes, rice, and curry powder. Stir to combine. Sprinkle with salt and pepper. Cook, stirring occasionally, until rice grains are translucent, 3-4 minutes. Pour in vegetable broth. Bring to a boil. Cover and reduce to a simmer. Cook until rice is tender and sweet potatoes are softened, 35 to 50 minutes. Season to taste with salt and pepper.
  • If you prefer a chunky soup, serve immediately. You can also partially puree with an immersion blender, or transfer 2 cups of soup to a regular blender, puree until smooth and stir back into soup. Serve hot with maple syrup drizzled on top.

Nutrition Facts : Calories 298.2, Fat 6.1, SaturatedFat 0.9, Sodium 123.2, Carbohydrate 56.9, Fiber 7.4, Sugar 9.2, Protein 5.2

CREAMY SWEET POTATO AND WILD RICE SOUP



Creamy Sweet Potato and Wild Rice Soup image

Wonderful flavored sweet potato soup. Bake the potatoes before hand. They should be done well enough that the skin just slips off. Ditto for the wild rice. This shortens the cooking time and doesn't hurt the soup at all. The original was from the Veg. Journal.

Provided by drhousespcatcher

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 tablespoon olive oil
1 onion, chopped
6 garlic cloves, peeled and sliced
4 cups water or 4 cups vegetable broth
4 cups peeled and cut-up sweet potatoes
1/2 teaspoon garam masala
1/4 teaspoon cayenne (optional) or 1/4 teaspoon chili powder (optional)
1/4 cup rolled oats
1/4 cup miso, white
1 cup cooked wild rice
1/4 cup chopped parsley (to garnish)
1 bell pepper, chopped

Steps:

  • Heat a large heavy skillet over medium heat. Add oil, onion, pepper and garlic. Stir, cover with a lid that fits directly over the onions and sweat the onions until soft and transparent.
  • Remove lid and continue to cook until onions start to turn brown, stirring frequently. Remove from heat and set aside. In a large saucepan combine water, sweet potatoes, nutmeg, cayenne (if desired), and oats. Bring to a boil, cover, reduce heat, and cook on medium until sweet potatoes are very tender.
  • Remove from heat and purée in a blender, two cups at a time, until mixture is smooth and creamy. Purée in miso. Return to saucepan.
  • If soup is too thick, add more water. Stir in wild rice and heat gently for a few minutes. Garnish with parsley before serving.

Nutrition Facts : Calories 249.2, Fat 3.4, SaturatedFat 0.6, Sodium 711.4, Carbohydrate 49.2, Fiber 7.2, Sugar 8.9, Protein 7.4

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