CURRIED GINGER VEGAN SWEET POTATO SOUP
Creamy Curried Sweet Potato Soup with a Gingery Kick
Provided by Alyssia Sheikh
Time 30m
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium high heat. Add onion and cook until tender, 4-5 minutes. Add garlic and ginger and saute for another minute.
- Add in sweet potato, seasonings and vegetable broth. Bring to a boil, reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
- Transfer the mixture to a blender and blend in batches until smooth.
- Serve!
- Yields 6 cups curried sweet potato soup
Nutrition Facts : ServingSize 1 ½ cups, Calories 195 kcal, Sugar 5 g, Fat 4 g, Carbohydrate 38 g, Fiber 6 g, Protein 4 g
GINGER AND CURRY SWEET POTATO SOUP
This super simple soup packs amazing flavor and takes almost no time to make. I discovered it when I had a leftover can of sweet potato puree after Thanksgiving.
Provided by Fancy Pants
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 18m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium-low heat. Stir in sweet potato puree and 1/2 cup chicken broth. Whisk in remaining broth, ginger, curry paste, and white pepper slowly. Cook and stir until heated through, about 10 minutes.
- Reduce heat to low; whisk in yogurt. Cook and stir until yogurt is heated through, 3 to 5 minutes more. Pour into a bowl; garnish with goat cheese.
Nutrition Facts : Calories 267 calories, Carbohydrate 30.8 g, Cholesterol 38 mg, Fat 14.3 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 8.7 g, Sodium 597.3 mg, Sugar 7.9 g
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 CARROT, SWEET POTATO (OR YAM) & GINGER SOUP
my mom got this recipe from a friend at work and made it last night. tried it today and it was awesome. very nutrient rich and low in fat and calories. had the luck of acquiring part of a croissant with swiss cheese and caramelized onions to dip in it. not too shabby.
Provided by SnowHat
Categories Yam/Sweet Potato
Time 45m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in saucepan.
- Add shallots (onions), sauté for 3 minutes until tender.
- Add potato, carrots, ginger & curry. Cook 2 minutes.
- Add broth. Bring to boil then simmer for 25-30 minutes - until tender.
- Puree soup ½ at a time in blender or food processor.
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.
SWEET POTATO & LENTIL SOUP
Satisfying and simple to make, homemade soup is a great supper or take-to-work lunch.
Provided by Good Food team
Categories Lunch, Soup
Time 35m
Number Of Ingredients 12
Steps:
- Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
- Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.
Nutrition Facts : Calories 287 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.71 milligram of sodium
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
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