Thyme For Sweet Potato Soup Recipes

THYME FOR SWEET POTATO SOUP

Steps:

• In a large pot or Dutch oven, heat butter over medium until melted. Add shallots and a generous sprinkle of salt. Cook for 5 minutes, stirring occasionally until browned.
• Add sweet potato and cook 10 minutes, stiring occasionally, then add thyme, broth, orange juice and zest.
• Bring to a boil, then reduce heat to a simmer and cover for 25 minutes or until the sweet potatoes are fork tender. Allow to cool slightly.
• Using an immersion in the pot or high speed blender in batches, process until smooth. Add sugar, nutmeg, salt and pepper. Season to taste; serve immediately or return to the pot and simmer until ready to enjoy.
• Garnish ideas: pecans, pumpkin seeds and nutmeg.

SWEET POTATO, SHALLOT AND THYME SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, thyme, 1/2 teaspoon salt and some pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Add the sweet potatoes and simmer until the sweet potatoes and potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with croutons.

SWEET POTATO SOUP

Steps:

• Heat oil in a large cooking pot over medium high heat. Add onions and cook until soft and translucent, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add carrots. Sauté for 6-7 minutes, stirring frequently for even cooking.
• Add sweet potato and stir to combine, about 1 minute. Then, add vegetable broth, Italiano seasoning, cumin, turmeric, salt and pepper, and stir to combine. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes.
• Remove from heat and puree the soup in the pot using an immersion blender, or transfer the soup to a heavy duty blender and puree in batches. If the soup is too thick, add more broth or water to thin it out.
• Serve in bowls topped with roasted peanuts, sliced green onions and white sesame seeds.

SWEET POTATO SOUP (EASY RECIPE!)

Steps:

• Preheat oven to 375 degrees F. Line 2 large rimmed baking sheets with non-stick aluminum foil for easy clean up. (SEE NOTES)
• Roast the potatoes: Spread the sweet potatoes evenly, in a single layer on baking sheets. Drizzle with 1/4 cup of the oil and honey. Season generously with salt and toss to coat. Roast, rotating pans from front to back and top to bottom half way through, for 25-35 minutes or until tender and lightly browned.
• Saute Onions + Aromatics: In a large pot, heat the remaining 2 tablespoons of oil over medium-high heat until shimmering. Add in the onion, garlic and a generous pinch of salt and pepper. Cook until just tender, about 3-4 minutes. Add in the ginger and thyme, and cook until fragrant, about 30 seconds.
• Add Potatoes + Stock: Add in the roasted sweet potatoes and stock. Increase the heat to high and bring to a boil. Immediately reduce to a simmer and cook for 10 minutes, or until the vegetables are cooked completely and very tender. Add in the orange juice and stir to combine.
• Puree: Using an immersion blender, or standing blender, blend the soup until smooth. Stir in the crème fraîche (if freezing skip this step - SEE NOTES). Taste and adjust for seasoning with salt.
• Serve: Ladle soup into serving bowls. Garnish with a dollop of crème fraiche and sprinkle with walnuts and gorgonzola. Enjoy!