CREAMY SWEET POTATO WITH GINGER SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 22 g, Cholesterol 37.7 mg, Fat 10.7 g, Fiber 3 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 90.7 mg, Sugar 4.7 g
CREAM OF SWEET POTATO SOUP
Steps:
- Melt the butter in a heavy 3-quart saucepan over medium-high heat. Add the onion, celery, carrot, and garlic puree; cook for 3 minutes, until vegetables are soft. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic.
- Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. Remove the bay leaf. Puree the soup using a hand-held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out.) Pulse on and off until the soup is smoothly pureed. Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper. Serve hot.
- Preheat oven to 300 degrees. Place the garlic in a small, ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
- Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator for up to 1 month.
- Reserve the remaining garlic-infused oil in another container and refrigerate.
CREAMY SWEET POTATO AND ROSEMARY SOUP
Provided by Giada De Laurentiis
Time 42m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 10
Steps:
- In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
- Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
CREAMY SWEET POTATO ZUCCHINI SOUP
This delicious soup is an easy way to disguise zucchini from picky eaters. It's nearly impossible to distinguish the zucchini from the sweet potato, and it gives the soup a beautiful, creamy texture. I discovered this soup in an attempt to use up zucchinis from my garden and sneak it into the soup without my zucchini-hating husband figuring out the deception. It worked! He loves the soup.
Provided by Mirramar
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion until transparent.
- Add the zucchini, sweet potato, and carrot.
- Sauté for about 20 minutes, then add water, sherry, and milk.
- Cover pot and let simmer for about a half hour.
- Once everything is soft, puree with immersion blender.
- Taste and adjust seasonings.
SWEET POTATO & GINGER SOUP
This is a recreation of a soup I was served at a wonderful restaurant in downtown Greensboro, NC. The sweetness of the sweet potatoes combined with the fragrant ginger, earthy cumin, and spicy cayenne give this soup a deep flavor with multiple levels of warmth. If an immersion blender is not available, soup maybe be blended in a regular blender in small batches.
Provided by Jim Grant
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 8.5 g, Fiber 5.2 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 336.8 mg, Sugar 8.4 g
SWEET POTATO, GINGER AND COCONUT SOUP
Make and share this Sweet Potato, Ginger and Coconut Soup recipe from Food.com.
Provided by Bonjour Elle
Categories Yam/Sweet Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sauté garlic and ginger in oil for 1min in large sauce pan, to release flavours.
- Add vegetable stock. Simmer for 2 minutes.
- Add diced potato, reduce heat and simmer for 10mins, add lemon grass and chili, and continue to simmer until potato is soft, approximately 5mins.
- Liquidise.
- Return to heat; add coconut and yogurt. Do not boil!
- Serve (garnish with olive oil, and serve with crusty bread).
Nutrition Facts : Calories 284.2, Fat 18.4, SaturatedFat 16.1, Cholesterol 2, Sodium 94.6, Carbohydrate 29, Fiber 4.2, Sugar 9.6, Protein 4.8
CREAM OF SWEET POTATO SOUP
This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.
Provided by ZOEMC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 55.9 g, Cholesterol 21.4 mg, Fat 5.4 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 419.6 mg, Sugar 19.1 g
CREAMY SWEET POTATO SOUP
This is a recipe I want to try that I found on the lid to my plain yogurt this morning. Hope others find it intriguing as well but just wanted to post it so I have it in my collection ;).
Provided by The Amaze-Ing Me
Categories Low Protein
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 114.2, Fat 5.6, SaturatedFat 1.4, Cholesterol 4.6, Sodium 417.6, Carbohydrate 11.2, Fiber 1.4, Sugar 4.2, Protein 5.1
CARIBBEAN CREAMY SWEET POTATO SOUP
Sweet potatoes and yams thrive on many of the Caribbean islands. They show up in everything from soups to desserts. This soup is creamy, sweet and very tasty.
Provided by morgainegeiser
Categories Yam/Sweet Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pierce sweet potatoes several times with a sharp knife and bake in a 350°F oven 1 hour or until tender.
- When cool enough to handle, peel, place in a large bowl and mash with a fork or potato masher.
- Heat oil in a medium saucepan over medium heat. Add onion, celery, garlic and basil.
- Cook, stirring frequently, 10 minutes or until vegetables are tender.
- Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.
- Gradually sit milk into saucepan. Add mashed sweet potatoes, salt, pepper, and allspice.
- Cook, stirring frequently, until soup just begins to boil.
- Serve right away or remove from heat and cover until serving time.
Nutrition Facts : Calories 156.1, Fat 1.5, SaturatedFat 0.4, Cholesterol 2.5, Sodium 427.8, Carbohydrate 29.2, Fiber 3.5, Sugar 5.2, Protein 6.8
CREAMY SWEET POTATO WITH GINGER SOUP
Make and share this Creamy Sweet Potato With Ginger Soup recipe from Food.com.
Provided by swiz58
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat in a large, deep sauté pan until shimmering.
- Add sweet potatoes, then onion; sauté, 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 sauté 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.
- 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.
Nutrition Facts : Calories 403.4, Fat 21.4, SaturatedFat 9.7, Cholesterol 41.2, Sodium 725.8, Carbohydrate 44.5, Fiber 5.9, Sugar 9.5, Protein 9.7
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