SWEET POTATO AND CHIPOTLE SOUP
This soup is smooth and creamy with a dash of spice.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
- Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.
CHIPOTLE SWEET POTATO SOUP
Top your spicy Chipotle Sweet Potato Soup with green onions and cream cheese to make a warm, elegant dish. The family will love this sweet potato soup!
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings (12 cups of soup, 1 cup per person)
Number Of Ingredients 7
Steps:
- Start by placing the sweet potatoes in a pot and add the eight cups of water; cover with a lid. Let the sweet potatoes simmer for 30 min. on medium heat. When tender strain and reserve the cooking water. Using a masher, mash the sweet potatoes and add 6 cups of the cooking water. Place the pot on the stove and add the chicken bouillons and the black pepper. Stir and simmer 5 min. or until velvety consistency. Serve in a bowl and garnish with chipotle sauce, chopped green onions and a dollop of cream cheese per serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROASTED SWEET POTATO, LIME AND CHIPOTLE SOUP WITH SWEET POTATO CHIPS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat an oven to 425 degrees F. Mix sweet potatoes, onions, thyme and sage in large bowl. Drizzle with olive oil and salt, and toss to coat. Spoon mixture onto a baking sheet, spreading vegetables out in a single layer. Place baking sheet in oven and roast until vegetables are caramelized, stirring occasionally, about 25 minutes.
- Remove vegetables from oven and process in a blender until pureed. Slowly add chicken broth and process until smooth. Pour soup into a large saucepan and add chiles, lime juice, sugar, nutmeg and pepper. Bring soup to a boil, reduce to a simmer and cook for 15 minutes. Remove and discard the whole chipotle chiles, stir in cream and adjust seasonings. Ladle into soup bowls and garnish with green onion, fried sweet potato chips and crema.
- Make the sweet potato chips: Peel sweet potato. Using a mandoline or food processor fitted with the 2 millimeter slicing blade, cut into 1/1-6 inch slices, lengthwise.
- Heat oil in a large stock pot or saucepan to deep-fry temperature (350 degrees F). Fry sweet potatoes, a handful at a time, until pale golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Reserve a day or two in plastic bags.
- For the crema: Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.
SPICY CHIPOTLE SWEET POTATO SOUP
Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.
Provided by Kent Jacobs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
- Stir chipotle peppers into the sweet potato mixture.
- Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
- Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.7 g, Cholesterol 33 mg, Fat 15.7 g, Fiber 7.7 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 501.9 mg, Sugar 11 g
CHIPOTLE SMASHED SWEET POTATOES
Steps:
- Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.
Nutrition Facts : Calories 152 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 1003 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 3 grams, Sugar 3 grams
CHICKEN AND SWEET POTATO SOUP
This delicious soup combines chicken and sweet potatoes with the heat of red chilies and the tang of tomatoes. You can adjust the amount of red chili you use, either up or down depending on how much heat you want. I, myself, don't like things too spicy. Serve with hot buttered cornbread or crusty rolls.
Provided by MarieRynr
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400*F/200*C. Rinse the chicken and pat dry. Season with salt and pepper and place skin side down in a roasting pan.
- Cook 30 to 35 minutes or until just done. Juices should run clear.
- Remove from the pan and cool until easy to handle. Remove the skin and discard. Pull the meat from the bones and shred into bite sized pieces.
- Melt the butter and olive oil together and add the onions and shallots. Cook and stir about 15 minutes until softened. Add the bell pepper and red chilli and continue to cook and stir about 5 minutes longer. Add the garlic and cook for another 2 to 3 minutes, stirring.
- Add the chicken broth, shredded chicken, sweet potatoes, tomatoes, dried marjoram leaves, bay leaves, salt and pepper and stir until combines. Bring to a low boil, then reduce the heat and simmer, uncovered, about 1 hour, until the potatoes are tender and flavours have developed. Skim any fat off the top as it cooks.
- Discard the bay leaves. Taste for seasoning, adding additional salt and pepper if needed. Serve in hot bowls with a dollop of sour cream on top of each. Sprinkle fresh herbs on top.
Nutrition Facts : Calories 499.1, Fat 30.9, SaturatedFat 14.4, Cholesterol 87, Sodium 2806.2, Carbohydrate 26.2, Fiber 3.4, Sugar 7, Protein 29
BAKED CHIPOTLE SWEET POTATO FRIES
From Gina's Skinny Recipes http://www.skinnytaste.com/2010/11/baked-chipotle-sweet-potato-fries.html#more
Provided by what-a-kerfuffle
Categories Yam/Sweet Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°.
- In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder.
- Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.
Nutrition Facts : Calories 103.8, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.5, Sodium 1213.4, Carbohydrate 14.5, Fiber 2.2, Sugar 2.8, Protein 1.4
INSTANT POT® SWEET POTATO CHIPOTLE SOUP
Smoky-sweet flavors are plentiful in this quick and easy soup that brings the heat! I like to double the chipotle for an extra kick. Drizzle with a little extra cream before serving and top with garlic croutons.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add sweet potatoes, smoked paprika, chipotle pepper, and salt. Stir for 1 minute then turn cooker off.
- Dissolve vegetable bouillon in hot water. Pour into the pot with orange juice and scrape up any browned bits from the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 40.5 g, Cholesterol 27.2 mg, Fat 14.3 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 150.9 mg, Sugar 10.8 g
MEXICAN SWEET POTATO SOUP
A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche
Provided by Good Food team
Categories Lunch, Soup, Starter
Time 30m
Number Of Ingredients 6
Steps:
- Boil the kettle. Heat the vegetable oil in a large saucepan and fry the onion until just soft, about 4-5 mins. Stir in the chipotle paste and cook for 1 min more.
- Dissolve the stock cube in 1.2 litres boiling water from the kettle, and add to the pan along with the sweet potato. Bring to the boil, then simmer, covered, until the sweet potato is soft, about 10 mins. Whizz with a stick blender until smooth.
- Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.
Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 1 milligram of sodium
SQUASH AND SWEET-POTATO SOUP WITH CHIPOTLE SAUCE
Categories Soup/Stew Vegetable Sauté Squash Butternut Squash Sweet Potato/Yam Fall Gourmet
Yield Makes about 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.
- Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
- Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
- Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey.
- Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern.
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