CURRIED SWEET POTATO-APPLE SOUP
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
- Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
- Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
- Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.
Nutrition Facts : Calories 287 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 23 milligrams, Sodium 235 milligrams, Carbohydrate 40 grams, Fiber 4.5 grams, Protein 5 grams, Sugar 5 grams
CURRIED SWEET POTATO SOUP
A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup.
Provided by Food Eater
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 7h40m
Yield 9
Number Of Ingredients 10
Steps:
- Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
- Cook on Low for 7 hours.
- Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
- Cook on High for 20 minutes.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 28.4 g, Cholesterol 9.9 mg, Fat 3.2 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 90.8 mg, Sugar 8.9 g
CURRIED PUMPKIN SOUP
This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.
Provided by Debbe Hallborg
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
- Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
- Puree soup in a food processor or a blender.
- Return soup to saucepan; reheat, covered, over low heat.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 22.6 g, Cholesterol 5.1 mg, Fat 3.4 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 696.5 mg, Sugar 13.9 g
WONDERFUL CURRIED SWEET POTATO SOUP
This IS a WONDERFUL SOUP. And look at the list, just a few ingredients! I came up with lots of GREAT ideas for the contest, but when I asked my friends what they liked best, they always mentioned this humble soup! How funny is that? The rum really makes a difference. It is added at the very end, so if you have kids at the table and you're worried about it, just serve them first and add the rum later. You may want to leave it out altogether, but just let me tell you one more time that the RUM IS a LOVELY ADDITION. I use Patak's curry paste which is available in Asian stores where I live. Madras is labelled as a hot paste and Korma as mild. I've also tried a Patak's paste called HOT/TRES EPICE which I do NOT RECOMMEND.
Provided by tigerduck
Categories Yam/Sweet Potato
Time 30m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- SOUP:.
- In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
- Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
- Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
- Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
- Serve:.
- Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.
CURRIED PUMPKIN SOUP
This comforting soup is wonderfully warming on an autumn day, and the subtle curry flavor lets the pumpkin star. My family really enjoy dishes like this that have a delightful down-home flavor.-Eleanor Dunbar, Peoria, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. , Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired.
Nutrition Facts : Calories 67 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CURRIED PUMPKIN SOUP
This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.
Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Curry Squash Pumpkin Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
- Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.
CURRIED SWEET POTATO AND PUMPKIN SOUP
Absoolutely delicious soup. Sophisticated flavour. Ihad this at 3 Guys and a Stove in Huntsville Ontario (a resort town in the Muskokas). The owner, Jeff Suddaby, was the host of the "Who's Coming for Dinner" TV Show.
Provided by Dannygirl
Categories Yam/Sweet Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat non-stick fry pan, add oil.
- Add onion and garlic and saute until onion softens (about 5 minutes).
- Add stock, sweet potato, pumpkin, curry, cilantro, honey and ginger.
- Simmer, covered, until potatoes are tender, about 40 minutes.
- Combine in food processor or blender until smooth.
- You can store in fridge for up to 4 days.
- To serve, heat up soup while stirring in milk. Use only enough milk to reach your desired consistency.
- Garnsh with Cilantro if desired.
Nutrition Facts : Calories 61.8, Fat 1.3, SaturatedFat 0.1, Sodium 14.7, Carbohydrate 12.4, Fiber 2.1, Sugar 3.9, Protein 1.3
CURRIED PUMPKIN AND SWEET POTATO SOUP
This is good enough for a dinner party though you don't have to wait for company to make this delicious soup. I generally don't care for things made with pumpkin but I love this! I got this from a heart healthy recipe book but I can't remember the name.
Provided by PennyG
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
- add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
- reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
- Puree in food processor or with immersion blender until smooth.
- return to saucepan, if using food processor; stir in milk until blended.
PUMPKIN & SWEET POTATO SOUP
This is a light but hearty soup that has lots of flavor. For a special occasion add some cream. I found the original recipe in a monthly womens magazine.
Provided by Trudy Hobbs
Categories Free Of...
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
- In a large saucepan, melt the butter using a medium heat.
- Leaving the heat setting the same, add the onions and cook for 5 minutes.
- Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
- Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
- Remove from heat and puree in batches in a food processor.
- Place in a clean suacepan, add honey and cinnamon.
- Bring to the boil then remove from heat.
- Add more seasoning if necessary.
- Top with cheese then serve.
- For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
- Simmer for 5 minutes and then serve.
PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP
This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.
Provided by SEXYLISCIOUS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
- Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 18.4 g, Fat 5.4 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 260.6 mg, Sugar 5.1 g
ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP
Easy roasted 3-vegetable soup with sweet potato, pumpkin, carrot, and harissa. A little patience will yield incredible flavors and an extra bite for those who like it.
Provided by SteveT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
- Bake in the preheated oven for 10 minutes.
- Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
- While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
- Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
- Sprinkle with cilantro to serve.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.9 g, Fat 4.1 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 419 mg, Sugar 10.4 g
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