ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP
I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.
Provided by LIANNASR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
- Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
- Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 15.7 g, Cholesterol 7.2 mg, Fat 3.2 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 281.4 mg, Sugar 5.5 g
CARROT-GINGER SOUP
Equally delicious hot or cold, this aromatic soup gets its vivid orange color from carrots and sweet potato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.
ROASTED SWEET POTATO AND GINGER SOUP
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.
Provided by Art Smith
Categories HarperCollins Soup/Stew Sweet Potato/Yam Ginger Jalapeño Coriander Nutmeg Fall Vegetarian Wheat/Gluten-Free Vegan
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
- Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
- Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
- Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
- Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
- Divide the soup among 6 serving bowls and sprinkle with the green onions.
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
SWEET POTATO CARROT GINGER SOUP
This soup is thick and delicious and can even be made vegan (by using vegetable broth and leaving out the heavy whipping cream). It's packed with vitamins and great for getting over a cold/flu. I love this recipe and I hope you enjoy it as much as I do!
Provided by Maya D
Categories Yam/Sweet Potato
Time 50m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large pot.
- Saute onions, celery, garlic, carrots, and sweet potato over medium heat for about 12 minutes (until vegetables have softened).
- Add ginger, curry powder, and any other optional seasonings. Stir for 2 minutes.
- Add chicken or vegetable broth and bring to a boil.
- Reduce heat and let simmer for 5 minutes.
- Add the cream and again bring to a boil.
- Reduce heat and let simmer until vegetables are soft and tender (stirring frequently).
- Turn off heat and let soup cool for 5-10 minutes.
- Puree with an immersion blender or in batches in a blender or food processor.
- Add salt/pepper to taste.
SWEET POTATO, CARROT AND GINGER SOUP
Lynda Paxton of Austin, MN, requested this recipe from the Last Resort Grill in Athens, GA.
Categories soup recipe sweet potato and ginger soup sweet potato soup potato soup ginger soup
Time 1h5m
Yield 1
Number Of Ingredients 21
Steps:
- In 5-quart to 6-quart saucepot, melt 2 tablespoons butter over medium-low heat.
- Add bay leaf and spices and cook 1 minute, stirring constantly. Stir in carrots, onion, celery, and ginger; cook 10 to 12 minutes or until vegetables are tender and lightly browned, stirring frequently.
- Add potatoes, broth, pepper, and salt; cover and heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.
- Meanwhile, in nonstick 12-inch skillet, melt remaining 2 tablespoons butter over medium-low heat. Add apples and brown sugar and cook 15 minutes or until apples are very tender, stirring occasionally.
- Discard bay leaf. Stir apple mixture into potato mixture. In batches, ladle potato mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture.
- Return puree to same saucepot; stir in cream. Heat soup over low heat just until heated through (do not boil).
Nutrition Facts : Calories 235 calories
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.
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