CURRIED SWEET POTATO SOUP
This lovely, cream soup makes a fabulous first course at special sit-down dinners. I often double the recipe because family and friends can't stop eating it!-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225 calories, Fat 16g fat (13g saturated fat), Cholesterol 19mg cholesterol, Sodium 436mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.
CURRIED SWEET POTATO SOUP
Make and share this Curried Sweet Potato Soup recipe from Food.com.
Provided by katew
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large pot and add onion and garlic.
- Cook till tender and add curry powder.
- Cook, stirring till aromatic - about 1 minute.
- Add sweet potato, stock and apple.
- Bring to boil.
- Simmer, partially covered for 45 minutes.
- Cool then blend with stick blender and season to taste.
- Reheat gently adding coconut cream.
- Add more stock if too thick.
- Serve with buttered toast.
Nutrition Facts : Calories 349.2, Fat 9.3, SaturatedFat 4.9, Cholesterol 6, Sodium 414.6, Carbohydrate 58.7, Fiber 8.2, Sugar 17.9, Protein 9.4
CURRIED SWEET POTATO SOUP
This can be kept in the fridge for 1 day without the coconut milk. Add in the coconut milk when you reheat the soup. The soup will become very thick as it stands. Thin with stock or water if necessary.
Provided by Annisette
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
- Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
- Process with an immersion blender (or in batches with a regular blender) until smooth.
- Stir in the coconut milk and reheat gently without boiling.
- Serve with warm pita bread.
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 SWEET POTATO SOUP
Categories Soup/Stew Dairy Low Fat Vegetarian Curry Sweet Potato/Yam Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Bring broth to boil in large saucepan. Add sweet potatoes and curry powder; cover and simmer until potatoes are very tender, about 20 minutes. Using slotted spoon, transfer sweet potatoes to processor. Puree until smooth. Add 1 cup broth; process until well blended. Return mixture to saucepan with broth. Add milk; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat.) Ladle soup into bowls. Top with dollop of yogurt. Sprinkle with chives.
SPICY CURRIED SWEET POTATO SOUP
I whipped this up after finding a great deal on a huge amount of sweet potatoes at the farmers' market and ran out of things to make with them. This is a little spicy, but you can adjust to your taste. Garnish with sliced basil leaves and sour cream, if you like.
Provided by klancelle
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Combine sweet potatoes, onion, and garlic cloves, in a pot. Add chicken stock, curry paste, and curry powder; bring to a low boil over medium heat. Reduce heat, cover, and simmer until sweet potatoes are tender, about 20 minutes.
- Remove from the heat. Stir in diced tomatoes with chile peppers, basil, ginger, and 1 teaspoon salt. Puree soup with an immersion blender until smooth; you can also use a regular blender or food processor to do this.
- Bring soup to a low boil again and stir in coconut milk. Adjust salt if needed.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 45.1 g, Cholesterol 5.6 mg, Fat 11.5 g, Fiber 7.8 g, Protein 6.3 g, SaturatedFat 9.4 g, Sodium 2179 mg, Sugar 9.6 g
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