Spiced Sweet Potato And Garlic Soup Food

ROASTED GARLIC AND SWEET POTATO SOUP

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.

SPICED SWEET POTATO AND ROASTED GARLIC SOUP WITH TURMERIC

Steps:

• Instructions Put the leek, garlic and lemongrass in a roasting tin, drizzle over the olive oil and put in a 200c/392°F oven for 20 minutes. Take the leek and lemongrass out and set aside after this time but return the garlic for another 10 minutes. Meanwhile, pour the stock into a pan and bring to a boil then add sweet potato, carrot, turmeric, cumin and paprika. Simmer for 15 minutes or until the sweet potato and carrot are tender then add the roasted leeks and lemongrass. Remove the roasted garlic cloves from the skin and add to the pan along with the coconut milk, coriander and Thai holy basil. Let the soup cool a little then transfer to a blender or with a hand blender blitz until smooth. re-heat in a pan when ready to be served.

SPICED SWEET POTATO SOUP WITH GARLICKY CROUTONS RECIPE

Steps:

• Heat 2 tbsp of the oil in a large pan and fry the leeks and onion gently for 5 mins. Add the rest of the oil and then fry the sweet potato, stirring, for about 3 mins.
• Stir in the spices, then pour in the stock and bring to the boil. Reduce the heat, cover and simmer gently for 15-20 mins until the potato is soft. Add the chickpeas and cook for another 5 mins.
• Blend the soup in a food processor until smooth. Pour back into the pan, add extra stock to get the consistency you like, and heat through. Check the seasoning. Ladle into bowls, sprinkle with seeds and a few croutons, and drizzle with chilli or paprika-flavoured oil, if you like.
• To make the croutons: Set the oven to 200°C/400°F/Gas Mark 6. Put the oil in a small roasting tin with the whole, lightly squashed garlic cloves. Put in the oven for 10 mins until hot. Break the bread into small cubes and stir into the hot oil to coat them. Cook them for 10-15 mins until golden, turning them halfway through cooking.

SWEET POTATO AND SPICED PECAN SOUP WITH CHIVE CHANTILLY

Steps:

• Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan.
• Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool.
• Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
• Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender.
• Add 1 cup cream and heat through. Discard the bay leaves.
• Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste.
• Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.
• TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.

SPICY SWEET POTATO SOUP

Steps:

• Heat oil in a medium saucepan over low heat. Add cumin and coriander seeds cook, stirring often, until seeds begin to pop. Add curry powder, dry mustard, garlic and ginger and cook until fragrant. Add chile, tomatoes,broth and salt. Bring to a boil. Add sweet potato and cook and return to a boil. Cook over low heat until sweet potato is tender. Serve with lime wedges.

INDIAN SPICED SWEET POTATO SOUP

Steps:

• In a large soup pot, heat oil and saute onion, potatoes, and garlic until onion is just tender, about 3 minute Add spices and cook stirring for 30 seconds. Add 2 cups broth and bring to a boil. Reduce heat and simmer, covered, for 15-20 minuts, until potatoes are tender.
• Add coconut milk and stir to mix. Transfer about half the soup to a food processor and process until smooth. Return to pot and add additional 1/2 cup broth if needed to thin. Stir in chickpeas and spinach and cook for 2 minute more, until spinach is just wilted. Season with salt and pepper, and serve hot.
• Add more beans and spinach for a heartier texture. Round out the meal with warm pita bread, chutney, and cucumbers and shredded carrots topped with plain yogurt.

INDIAN SPICED SWEET POTATO SOUP

Steps:

• Boil and mash sweet potatoes. Set aside.
• In a medium stock pot melt butter over medium-high heat.
• Add cinnamon stick, black cardamom, green cardamom and bay leaf.
• Stir whole spices until pods burst open.
• Remove whole spices from butter.
• Add ginger/garlic paste and sautéuntil golden brown.
• Add sweet potatoes and mix together.
• While whisking, add in milk and cream and mix until smooth.
• Add coriander, ground red chilie, and nutmeg and stir.
• Simmer on low heat for 35-45 minutes.
• Serve with coriander leaves as a garnish.