ROASTED GARLIC AND SWEET POTATO SOUP
"My garden produced a bumper crop of sweet potatoes and I created this soup to help use them up," says Kathy Rairigh from Milford, Indiana. You'll love the creamy texture and flavors of garlic and thyme.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GARLIC-ROASTED SWEET POTATOES
This unexpected combination is so tasty. It makes a wonderful fall or winter side dish with any meat. Double or triple the recipe to feed a bigger group.-Carol Ferranti, Esmond, Rhode Island
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes.
Nutrition Facts : Calories 202 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
ROASTED GARLIC POTATO SOUP
Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.
Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
ROASTED GARLIC POTATO SOUP
A stick to your ribs meal! Serve with cheese, bacon or herbs.
Provided by KATMAC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
- In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
- Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 42.9 g, Cholesterol 4.1 mg, Fat 6.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 479.4 mg, Sugar 4.6 g
ROASTED GARLIC POTATO SOUP WITH SMOKED SALMON
Savory and hearty, this soup will make you crave for more!
Provided by Jordan VanDijk
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
- Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
- While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
- Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 33.7 g, Cholesterol 52.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 9.3 g, Sodium 690.4 mg, Sugar 2.8 g
ROASTED GARLIC SWEET POTATOES
These sweet potatoes are prepared similar to roasted garlic mashed potatoes. The sweet potatoes add an interesting creamy and sweet dynamic that is balanced out with sour cream, cream cheese, and--of course--roasted garlic...mmm.
Provided by Kelly
Categories Side Dish
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Prick the sweet potatoes with a fork or the tip of a paring knife; set aside. Cut off the top of the heads of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of each head. Brush the cut cloves with the olive oil, then nestle each head into a piece of aluminum foil.
- Place the sweet potatoes and garlic cloves directly on the oven racks. Bake for about 1 hour, removing the sweet potatoes once they have softened, and removing the garlic heads once they are tender and nicely browned.
- Peel the sweet potatoes, and place into a mixing bowl. Squeeze the individual garlic cloves into the bowl, then add the butter, sour cream, cream cheese, and cayenne pepper. Mash until smooth, then season to taste with salt and pepper. Scrape the mashed potatoes into a 1 1/2 quart baking dish, and return to the oven for about 15 minutes to reheat.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 19.9 g, Cholesterol 25.4 mg, Fat 11.9 g, Fiber 2.3 g, Protein 4.3 g, SaturatedFat 5.8 g, Sodium 134.5 mg, Sugar 2.9 g
ROASTED GARLIC GINGER SWEET POTATO SOUP
This soup is so easy. I usually make it up once every couple weeks and freeze it and its ready for a quick, light lunch or a side.
Provided by KitchenKelly
Categories Yam/Sweet Potato
Time 1h10m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Slice potatoes in half lengthwise.
- Brush cut surfaces with vegetable oil and place cut side down on a baking sheet.
- Scatter garlic cloves in center of pan (you may need two pans).
- Bake until potatoes are very soft, about 25-60 minutes depending on the size of your potatoes.
- Scoop out potato pulp from skins and place in a blender (you may need to do this in several batches depending on the size of your blender and the size of the sweet potato).
- Squeeze garlic cloves from their skin (use to taste, I used about 2), and place in blender with ginger.
- Whirl potatoes, adding broth slowly as needed to produce a puree.
- Transfer puree to a large pot and stir in remaining broth and water until desired thickness (as you heat the soup it will thicken so you may need to add more water as it heats).
- Heat over medium low, stirring frequently to prevent scorching, until hot.
- Soup keeps well frozen or in the refrigerator.
ROASTED GARLIC, POTATO & VEGETABLE SOUP
I checked through Recipezaar and couldn't find any like this one that I threw together for lunch today. The secret is the roasted garlic (there are many recipes for roasting garlic here on Recipezaar I used Mean Chefs') - I just did 15 heads and froze them and they are wonderful. The potatoes I used are wee little runts from the garden only about 1/2" across but any potato will do peeled & diced.
Provided by Bergy
Categories Clear Soup
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
- Meanwhile while the potatoes are getting a head start prepare all the other vegetables, add to the pot, along with garlic, oregano, thyme salt and pepper, bring to a boil again, turn heat down to medium and simmer for 15-20 minutes.
- You may puree the soup or not - your choice.
- I like to add some garlic croutons but it isn't necessary.
- Serve.
Nutrition Facts : Calories 239.6, Fat 4.7, SaturatedFat 1.2, Cholesterol 10.8, Sodium 547.1, Carbohydrate 37.5, Fiber 5.1, Sugar 10.3, Protein 12.8
ROASTED GARLIC POTATO SOUP
Serve hot with sausage and crusty bread for a hearty winter meal. Or serve cold with a light salad and a crisp white wine for a refreshing yet filling summer dish. From the Austin American-Statesman.
Provided by realbirdlady
Categories Potato
Time 1h15m
Yield 4 quarts, 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
- Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
- Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
- Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
- Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
- Return soup to stockpot over low heat. Add seasonings and blend well.
- Garnish with remaining garlic gloves.
Nutrition Facts : Calories 753.3, Fat 68, SaturatedFat 37.7, Cholesterol 222.2, Sodium 300.4, Carbohydrate 26.8, Fiber 1.8, Sugar 3.8, Protein 9
SWEET POTATO-GARLIC SOUP WITH CHILE OIL
This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful. Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato's flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.
Provided by Nik Sharma
Categories dinner, lunch, weekday, soups and stews, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
- In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
- While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
- Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
- Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
- Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.
ROASTED RED PEPPER AND SWEET POTATO SOUP (GLUTEN-FREE)
If you like curry, you can add some curry powder to spice it up! You can also add some minced garlic and/or ginger when you sauté the onion. For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Free Of...
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 152.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 91.2, Carbohydrate 29, Fiber 5.1, Sugar 8.4, Protein 2.7
ROASTED GARLIC SWEET POTATO SOUP
I created this soup for my friend, Sharon, who shares the love of sweet potatoes! Tiny bites of spicy Andouiile sausage give it zip but can be served without.
Provided by Penny Stettinius
Categories Yam/Sweet Potato
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large stock pot add chicken broth, sweet potatoes, apple, onion, celery, red pepper, and carrots and bring to a boil.
- Turn down the heat to a low simmer.
- Squeeze the cloves out of the roasted garlic and set aside.
- Simmer until everything is very soft, approximately one hour.
- Add garlic cloves.
- Use the immersion blender or transfer to a blender and blend soup until smooth, return to pot.
- Add Thyme sprigs and cream, stir well and slow simmer for 5 minutes until all is incorporated.
- Saute the Andouille over med-high heat until crispy and add to the pot.
- Stir and serve.
Nutrition Facts : Calories 405.6, Fat 21.7, SaturatedFat 7.7, Cholesterol 48.7, Sodium 1238, Carbohydrate 30.5, Fiber 2.6, Sugar 12.1, Protein 21.6
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