Quick Apple And Sweet Potato Soup Food

CURRIED SWEET POTATO-APPLE SOUP

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.

ROASTED SWEET POTATO & APPLE SOUP

Steps:

• Preheat oven to 400°. Place sweet potatoes, onion, apple and garlic cloves in a greased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 40-45 minutes or until very tender, stirring occasionally., Cool slightly. Process in batches in a blender with broth until smooth. Transfer to a large saucepan. Stir in salt and pepper; heat through, stirring occasionally. If desired, serve with sour cream.

SWEET POTATO SOUP

Steps:

• In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

SWEET POTATO APPLE SOUP

Steps:

• Chop white section of leeks, saute in 1-2 T butter until soft.
• Peel and cut sweet potatoes and apples into 3/4 inch cubes.
• Thinly slice carrots.
• Cover sweet potatoes, apples and carrots with 5 cups of water.
• Add nutmeg, salt and pepper.
• Simmer while covered for 20 minutes.
• Puree in food processor, blender or with immersion blender.
• Add applesauce and 1 T butter - if it looks too thick at this time, add some water.
• Cook on low for 15 minutes.
• Add cream and simmer for 10 more minutes, stirring frequently.
• Garnish with cilantro and enjoy!

SWEET POTATO AND APPLE CIDER SOUP

Steps:

• Toss together the sweet poatoes, parsnips, garlic and olive oil.
• Spresd on sheet pan and bake in pre-heated 375 degree oven until tender, about 45 minutes.
• Tranfer half of the roasted vegetables to a blender and puree with 3 cups of the stock.
• Pour into a large saucepan.
• Repeat with the remaining vegetables and stock.
• Add the apple cider and tobasco and heat through.
• Season to taste.
• Serve with the diced apples and minced parsley.

CURRIED TURKEY, APPLE AND SWEET POTATO SOUP

Steps:

• In a small bowl, soak the raisins in the beer and set aside.
• Heat the oil in a saute pan over medium high heat. Add the turkey legs and saute until they start to brown and are beginning to cook through. Remove from the pan and set aside in a bowl.
• Add the butter to the pan, and when bubbly, add the onion and saute until translucent. Be sure to scrape up any of the brown bits on the bottom of th pan and stir them inches.
• Add the diced apples and saute until softened, 3 to 4 minutes.
• Sprinkle the curry powder over top and reduce the heat to medium low.
• cover the pan and continue to cook for 8 minutes.
• Stir in the ginger and cook for 2 minutes longer.
• Drain the raisins, reserving the beer and the raisins.
• Sprinkle the flour over the apple mixture and cook over low heat 1 minute.
• Slowly add the reserved beer to the pan, stirring to smooth any lumps. Cook for 5 minutes until hot and smooth.
• Add the raisins and transfer the mixture to a food processor and whirl until smooth.
• Place the chicken stock, apple cider, cinnamon stick and soy sauce in a large stock pot over medium high heat. Add the reserved turkey legs. Bring to a boil; then, turn down the heat and simmer partially covered, until the meat is cooked through, approximately 20 minutes. Retrieve the legs and, when cool enough to handle, remove the meat from the bones and dice into small pieces and set aside.
• Add the diced sweet potato to the stock pot and cook until the potatoes are tender, approximately 30 minutes.
• Remove the cinnamon stick from the stock and stir in the apple puree. Season with salt and pepper. Add a little more apple cider to sweeten if you like.
• Add the diced turkey and simmer over low heat to make the flavours blend.
• Serve hot.

POTATO, LEEK AND APPLE SOUP

Steps:

• Saute the leeks in the butter until soft (use a large pot).
• Add apple and potato to the leek and cook for a further 2 minutes.
• Add rest of ingredients to pot and simmer until apple and potato is cooked.
• Let soup cool slightly and then puree.
• Add more tumeric, curry powder and S & P to your taste. Water can be added if it is too thick.

QUICK AND EASY SWEET POTATO SOUP

Steps:

• Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
• Puree the sweet potatoes with the broth using an immersion blender until smooth.
• Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
• Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
• Ladle soup into bowls; garnish with toasted pecans.