SPICED SWEET POTATO AND CARROT SOUP
A delicious, warmly spiced, sweet potato and carrot soup. It's so easy to make, tasty, filling and vegan!
Provided by Michelle Alston
Categories Soup
Time 40m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Add the onion and cook over medium heat for about 15 minutes, stirring every now and again. The onion should be translucent and springy but not brown.
- Add the spices, ginger and garlic and cook for a minute until they release their aromas. Then add the carrots to the pan and cook for about 5 minutes, stirring often.
- Now add the sweet potato to the pan along with the stock, salt and black pepper, stir well then leave to simmer over a low to medium heat for about 20 minutes.Once the sweet potato and carrots are tender blitz the soup with a handheld blender until smooth. Check the seasoning then serve.
Nutrition Facts : Calories 250 kcal, Carbohydrate 46.3 g, Protein 4.5 g, Fat 3.8 g, SaturatedFat 0.5 g, Sodium 288 mg, Fiber 8.8 g, Sugar 17 g, ServingSize 1 serving
CREAMY THAI CARROT SWEET POTATO SOUP
This nutritious, Thai-spiced carrot and sweet potato soup will warm you right up! The tamari almonds are a nice, crunchy touch. Be sure to season this soup with enough salt and lime juice so the flavors really sing. Recipe yields about 8 cups soup (4 servings).
Provided by Cookie and Kate
Categories Soup
Time 45m
Number Of Ingredients 17
Steps:
- In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
- Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
- Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
- Taste, and season with salt and black pepper. If you'd like more spice, add a pinch or full 1/4 teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it's too thick for your preference.
- Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
- Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
- Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
- Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.
Nutrition Facts : ServingSize 2 cups, Calories 305 calories, Sugar 14.6 g, Sodium 1254.9 mg, Fat 12.6 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 44 g, Fiber 8.8 g, Protein 7.3 g, Cholesterol 0 mg
CARROT CARDAMOM SOUP
Provided by Lynne Aronson
Categories Soup/Stew Ginger Potato Vegetable Sauté Vegetarian Dinner Lunch Lime Spice Carrot Fall Healthy Parsley Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6 as a main bowl
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large nonreactive stockpot over medium heat. Add the onion, ginger, spice blend, carrots, red pepper, and potatoes. Stir to coat the vegetables with the spices and then sauté until the onion is translucent and the vegetables are tender, about 15 minutes.
- Add the chicken stock, white wine, and brown sugar. Bring to a boil, reduce heat to low, cover, and simmer until the vegetables are tender, 30 to 40 minutes. Remove from the heat.
- Transfer the mixture, in batches, to a blender or food processor and process until smooth. Return the soup to the pot and reheat over low heat. Stir in the lime juice and parsley; add the butter and salt and pepper, and heat until the butter is melted. Serve in individual bowls, each garnished with a lime slice.
ROASTED SWEET POTATO & CARROT SOUP
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
- Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
- Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
- Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
CREAMY CARROT AND SWEET POTATO SOUP
Delicious and company-worthy...the flavors definitely meld better made a day in advance. From Cooking Light.
Provided by CaliforniaJan
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
- Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.
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AUTUMN CARROT AND SWEET POTATO SOUP
From onceuponachef.com
Cuisine AmericanTotal Time 45 minsCategory SoupsCalories 277 per serving
- In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
- Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
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