Ww Creamy Sweet Potato Soup Recipes

CREAMY SWEET POTATO SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).
• Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.

CREAM OF SWEET POTATO SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
• Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

WEIGHT WATCHERS POTATO SOUP

Steps:

• Combine broth and potatoes. Cover and cook about 20 minutes, until potatoes are cooked through.
• As potatoes are cooking, saute onions then add to cooking potatoes.
• When the potatoes are soft, stir in cheese and sour cream, and simmer until the cheese is melted.
• Thicken with the flour and water mix.
• Serve and enjoy.

EASY CREAMY SWEET POTATO SOUP

Steps:

• Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl.
• Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes.
• Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.

CREAMY SWEET POTATO WITH GINGER SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

WW 4 POINTS - CREAMY SWEET POTATO SOUP

Steps:

• Preheat oven to 400ºF.
• Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool.
• When cool, remove and discard skin; chop potatoes.
• Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute.
• Set potato mixture aside.
• Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk.
• Cook, stirring, until slightly thickened and bubbly, about 5 minutes.
• Cook 1 minute more and then stir in sweet potato mixture and remaining 3/4 cup of broth.
• Cook, stirring, until heated through, about 5 minutes more.
• Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
• 4 Points yields about 1 cup per serving.

CREAMY SWEET POTATO AND ROSEMARY SOUP

Steps:

• Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
• Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
• Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.

SWEET POTATO SOUP

Steps:

• Coat a pan with cooking spray, heat and add the onion and garlic. Cook until the onion is softened. Stir in the sweet potato. Cook, stirring, for 1 minute. Pour in the water, stock cubes and sugar. Bring to the boil, lower hear, cover and cook for about 20 minutes or until sweet potato is tender. Cool slightly.
• Puree the mixture and return to the pan. Reheat and serve sprinkled with the parsley.

EASY CREAM OF SWEET POTATO SOUP

Steps:

• Vegetables should be finely cut.
• Combine chicken broth, sweet potatoes, carrots and onion in a large pan.
• Bring to boil.
• Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender.
• Add butter and garlic over medium heat.
• Stirring constantly, cook 8 minutes
• Stir in orange juice, cream and salt and peppers.
• Return to low heat, cook 10 minutes or until heated through.

CREAMY SWEET POTATO SOUP

Steps:

• Heat oil in a soup pot.
• Add onions and cumin, saute for 3-4 minutes.
• Add potatoes and chicken broth and bring to a boil.
• Reduce heat and simmer soup for 20-25 minutes.
• Puree soup with 1.5 cups of yogurt and cilantro.
• Serve each portion of soup with dollop of remaining yogurt on top and a sprinkle of the seeds.