Carrot Ginger Sweet Potato Soup Food

CARROT GINGER SWEET POTATO SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Add onion and cook 5 minutes, or until trasnslucent.
• Stir in sweet potatoes and carrots, and cook, stirring occasionally, 10 minutes, or until softened.
• Stir in broth, garlic, ginger, turmeric, and salt and pepper. Bring to a boil, and then reduce heat to a simmer, and cook 20 minutes, or until vegetables are tender. Remove from heat.
• Use an immersion blender or ladle the soup (in batches if needed) into a blender container. Blend on high 2-3 minutes, or until soup is pureed and smooth.
• Stir in cooked split peas, and garnish with chives, basil, and plain yogurt if desired.

ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP

Steps:

• Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
• Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
• Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

CARROT GINGER SOUP WITH CREAMY SWEET POTATO (VEGAN)

Steps:

• Heat some olive oil in a rimmed skillet on stove over low-medium heat.
• Sauté onion in the oil until translucent adding 1 tsp of chili, 1 Tbsp of the ginger, salt & pepper part way through. Stir to combine.
• Add chopped carrots and sweet potato to skillet and sprinkle with remaining chili. Top with vegetable broth (vegetables should be covered).
• Bring to a boil and then lower to simmer for about 12 minutes or until the veggies are fork tender (I covered partly with lid).
• Remove from heat, stir in milk and remaining ginger.
• Transfer vegetables in batches with some but not all of liquid to a blender/processor and blend each batch until smooth and creamy. You can adjust thickness of soup by adding more/less broth as desired. Once you're happy with the thickness, return the puréed soup to a clean pot and mix in coconut milk, making any final seasoning adjustments as you sample. Warm soup through before serving. Garnish as desired with greens, a swirl of coconut cream and/or some festive pom seeds!

ROASTED SWEET POTATO & CARROT SOUP

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

ROASTED SWEET POTATO AND GINGER SOUP

Steps:

• Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
• Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
• Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
• Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
• Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
• Divide the soup among 6 serving bowls and sprinkle with the green onions.

SWEET POTATO CARROT GINGER SOUP

Steps:

• Melt butter in large pot.
• Saute onions, celery, garlic, carrots, and sweet potato over medium heat for about 12 minutes (until vegetables have softened).
• Add ginger, curry powder, and any other optional seasonings. Stir for 2 minutes.
• Add chicken or vegetable broth and bring to a boil.
• Reduce heat and let simmer for 5 minutes.
• Add the cream and again bring to a boil.
• Reduce heat and let simmer until vegetables are soft and tender (stirring frequently).
• Turn off heat and let soup cool for 5-10 minutes.
• Puree with an immersion blender or in batches in a blender or food processor.
• Add salt/pepper to taste.

SWEET POTATO, CARROT AND GINGER SOUP

Steps:

• In 5-quart to 6-quart saucepot, melt 2 tablespoons butter over medium-low heat.
• Add bay leaf and spices and cook 1 minute, stirring constantly. Stir in carrots, onion, celery, and ginger; cook 10 to 12 minutes or until vegetables are tender and lightly browned, stirring frequently.
• Add potatoes, broth, pepper, and salt; cover and heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.
• Meanwhile, in nonstick 12-inch skillet, melt remaining 2 tablespoons butter over medium-low heat. Add apples and brown sugar and cook 15 minutes or until apples are very tender, stirring occasionally.
• Discard bay leaf. Stir apple mixture into potato mixture. In batches, ladle potato mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture.
• Return puree to same saucepot; stir in cream. Heat soup over low heat just until heated through (do not boil).

SLOW COOKER CARROT-GINGER-SWEET POTATO-COCONUT SOUP (VEGAN)

Steps:

• Chop sweet potato and onions to small pieces.
• Put carrots, sweet potato, onions, ginger paste, and curry powder into slow-cooker.
• Pour vegetable stock into slow-cooker.
• Cook in slow-cooker on high for 8 hours (until veggies are soft).
• Add salt to taste.
• Blend with immersion blender.
• Pour in coconut milk while blending.

CROCK POT GINGER CARROT - SWEET POTATO SOUP

Steps:

• Peel sweet potato and chop into pieces no larger than 1 inch. Peel the carrots and chop into pieces no larger 3/4 inches. Peel the onion and chop into 3/4 inch pieces.
• Use a vegetable peeler or paring knife to peel the ginger. Mince it finely.
• Place sweet potato, carrots, onion and ginger in crock pot and stir to combine.
• Add the broth.
• Cover and cook on low until vegetables are tender 9-11 hours.
• Turn the crock pot off and let cool for a few minutes, then puree in a blender in batches or use an immersion blender right in the crock.
• Season with salt and white pepper to taste.
• Serve the soup, hot or cold garnished with a spoonful of yogurt.

CREAMY CARROT AND SWEET POTATO SOUP

Steps:

• Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
• Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

SWEET POTATO & GINGER SOUP

Steps:

• Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
• Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

CURRIED CARROT, SWEET POTATO (OR YAM) & GINGER SOUP

Steps:

• Heat oil in saucepan.
• Add shallots (onions), sauté for 3 minutes until tender.
• Add potato, carrots, ginger & curry. Cook 2 minutes.
• Add broth. Bring to boil then simmer for 25-30 minutes - until tender.
• Puree soup ½ at a time in blender or food processor.