Curried Sweet Potato And Roasted Red Pepper Soup Food

CURRIED SWEET POTATO AND ROASTED RED PEPPER SOUP

Steps:

• Saute chopped onion in olive oil together with garlic and ginger for about 2 minutes.
• Chop 2 sweet potatoes into medium sized chunks.
• Cook sweet potatoes with onion, garlic and ginger for about 5 minutes.
• Add water, roasted red pepper, chicken soup mix and spices.
• Cook for 30 minutes or until sweet potatoes are soft.
• Take pot off the heat.
• Puree wither using a food processor once soup is cooled or in the pot directly with an immersion (stick) blender.
• Adjust with spices and water as needed.
• Top with croûtons and/or a little rum and enjoy!

CURRIED SWEET POTATO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the curry, gingerroot and salt; cook 1 minute longer. Stir in the potatoes, broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes are tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in the coconut milk, cream and cilantro; heat through. Garnish with cilantro, coconut and pecans if desired.

ROASTED RED PEPPER AND SWEET POTATO SOUP

Steps:

• In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
• Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
• In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
• Whisk in 1 cup water.
• Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
• Serve, topped with the yogurt that's been mixed with the parsley.

ROASTED RED PEPPER AND SWEET POTATO SOUP (GLUTEN-FREE)

Steps:

• Roast bell peppers. For instructions on how to roast peppers, please Google.
• Peel the roasted peppers and slice them into strips. Set aside.
• Heat butter or olive oil in a soup pan and sauté the chopped onion until it becomes translucent.
• Add pepper strips and diced potatoes.
• Add vegetable stock or water & soup base enough to barely cover the vegetables.
• Cook until the vegetables are tender.
• Purée the soup using a blender or hand blender.
• Season with salt and pepper.
• Infuse love and serve!

RED BELL PEPPER AND SWEET POTATO SOUP

Steps:

• Heat the oil.
• Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are soft and very lightly browned.
• Add the bell peppers and saute for another 10-15 minutes, until the bell peppers are soft and everything is lightly browned.
• Add the sweet potato, vegetable broth, bay leaves, salt, and butter and simmer for 10-15 minutes, until the sweet potato is soft.
• Remove the bay leaves and blend the soup until mostly smooth.
• Enjoy!

ROASTED SWEET POTATO SOUP WITH CURRIED APPLES

Steps:

• Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.
• Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
• Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.
• In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.

CURRIED RED PEPPER SOUP

Steps:

• Note: It doesn't really matter how uniform you chop everything, it all gets pureed in the end.
• In the oil, over med-high heat stir fry the onion and red bell pepper until soft.
• Add the potato, tomato (you can also use canned), stock and curry powder.
• Simmer for 15 minutes until the potato is cooked.
• Stir in the coconut milk and honey.
• Puree in batches in a blender, return to pot.
• Salt and pepper to taste.
• Serve with cilantrol.

THE BEST EVER RED PEPPER CURRY COCONUT SOUP

Steps:

• Roasting Peppers------------.
• Preheat grill or top oven to a high heat.
• Wash peppers and place in oven.
• The peppers will go black, turn to blacken all sides.
• (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
• Then peel and seed the peppers, cut into large segments.
• -----------------.
• Melt butter in pan, add onions and saute until translucent.
• Add curry paste and fry a further 3 minutes.
• Add stock and peppers and let simmer a further 20 minutes.
• Puree in batches, then return soup to pan.
• Stir in coconut milk and reheat.
• Serve.
• For Vegetarian use vegetable stock.

CURRIED SWEET POTATO SOUP

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.