SWEET POTATO BISQUE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
- Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.
SWEET POTATO BISQUE
Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives.
Provided by Barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
- Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
- Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
- Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 32.8 g, Cholesterol 4.3 mg, Fat 3.6 g, Fiber 4.4 g, Protein 3.8 g, SaturatedFat 1.4 g, Sodium 56.9 mg, Sugar 4.3 g
SWEET POTATO BISQUE
I love to serve this bright orange, sweet potato bisque for special occasions in fall and winter. The recipe includes a minted chili oil to drizzle on top. It's well worth the few extra minutes it takes to make! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.
Nutrition Facts : Calories 413 calories, Fat 32g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 512mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.
QUICK SWEET POTATO BISQUE
This is a great way to use sweet potatoes and other staples you have laying around. Cooking for a Crohn's husband, we're always trying to find ways to cook vegetables down so he can still enjoy them. If necessary, thin with additional milk. Serve hot with a sprinkling of pepitas, if desired.
Provided by MEESHJODE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Combine milk, sweet potatoes, apples, onion, carrots, celery, garlic, salt, nutmeg, cayenne pepper, and peppercorns in a large pot; bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally, until potatoes are soft, 20 to 30 minutes.
- Pour soup into a food processor or blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 240 calories, Carbohydrate 52.9 g, Cholesterol 2.5 mg, Fat 0.4 g, Fiber 7.5 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 369.2 mg, Sugar 19 g
SWEET POTATO BISQUE
Make and share this Sweet Potato Bisque recipe from Food.com.
Provided by Parsley
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, combine the onion, celery, carrot, sweet potatoes, broth, curry powder, thyme, pepper, cayenne and white wine.
- Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the sweet potatoes are soft.
- With a slotted spoon, remove about 1 1/2 cups of the vegetables and set aside.
- Puree the remaining soup with a hand blender (or food processor) until smooth.
- Return the vegetables to the pot.
- Stir in the and coconut milk and milk, and heat through.
SWEET POTATO CARROT BISQUE
Make and share this Sweet Potato Carrot Bisque recipe from Food.com.
Provided by Mrs. Mike F
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Put both carrots and sweet potato into large kettle with the chicken broth and simmer until the veggies are tender (20 minutes or so), adding water if needed to keep veggies covered.
- Saute onion in butter.
- When onion is translucent add to pot of veggies.
- Cool mixture for 15 minutes.
- Place mix into blender 2 cups at a time and puree until smooth.
- When all of mixture is pureed, add spices and blend.
- Simmer about 15 minutes.
- Blend in yogurt (or mayo) right before serving.
- Serve with toppings on the side (my kids will eat almost anything they can add toppings to!).
Nutrition Facts : Calories 148.6, Fat 5.5, SaturatedFat 2.9, Cholesterol 11.6, Sodium 994.2, Carbohydrate 17.6, Fiber 3.1, Sugar 8.2, Protein 7.3
VEGAN CARROT AND SWEET POTATO SOUP
Steps:
- Heat a large heavy-bottomed pot with the olive oil over medium heat. Add the onions and let them cook for about 5 minutes, stirring frequently. Next, add the garlic and ginger and sauté for another minute.
- Add the sweet potatoes, carrots, broth, and coriander (if using), cover the pot and bring everything to a boil. Reduce the heat to medium-low and simmer the soup for another 5 to 7 minutes, until the sweet potatoes are fork tender.
- Turn off the heat, remove the lid and add the chopped cauliflower florets to the pot. Let the soup sit for about 10 minutes.
- Transfer everything to a high-speed blender and blend until smooth. You may need to do this in batches.
- Return the soup to the pot. Season with salt to taste (I added about 1 teaspoon of kosher salt). Add 1/8 teaspoon of cayenne pepper if you want a hint of spice. I like eating the soup at about this temperature. If you want it hotter, warm the soup at medium heat for a few minutes.
- Serve the soup in bowls and top with coconut milk, sliced scallions, and red pepper flakes, if you desire.
Nutrition Facts : ServingSize 1 serving, Calories 213 kcal, Sugar 10.2 g, Sodium 635 mg, Fat 7.3 g, SaturatedFat 1 g, Carbohydrate 35.6 g, Fiber 7 g, Protein 3.6 g
TOMATO SWEET POTATO BISQUE
I saw this on Good Morning America and it sounded so interesting, I just had to save it to try one of these days! It's based on Carla Hall's recipe book.
Provided by Linky
Categories Yam/Sweet Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large saucepan over medium-high heat.
- Add the oil and heat until just hot. Add the carrot, celery, onion, and ½ teaspoon salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes.
- Add the jalapeno, garlic, thyme, and basil. Cook, stirring occasionally, until the vegetables are nice and brown, about 7 minutes.
- Stir in the tomatoes with their juices, then stir in the stock and sweet potato.
- Bring to a boil, then reduce the heat to maintain a steady simmer. Simmer until the sweet potato is very, very tender, about 1 hour. The sweet potatoes should be soft enough to mash easily with the back of a spoon.
- Remove and discard the thyme sprigs.
- Using an immersion blender or stand blender (working in batches if necessary), puree until silky smooth.
- Reheat the soup over low heat.
- Stir in the cream.
- For a thinner soup, stir in more stock.
- Season to taste with salt and pepper and serve hot.
TOMATO SWEET POTATO BISQUE WITH PESTO GRILLED CHEESE CROUTONS
Provided by Carla Hall
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 425 degrees F.
- Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes. Allow to cool, then peel it.
- Meanwhile, heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme and bay leaf and cook, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
- Stir in the tomatoes with their juices and cayenne, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and bay leaf. Add the roasted sweet potato.
- Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. Season to taste and serve hot with the micro basil and Croutons.
- To the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, lemon zest and salt. Pulse until the mixture forms a chunky paste, scraping down the sides and bottom of the bowl occasionally. With the machine running, add the olive oil in a steady stream. Keep processing until the desired consistency is reached, pulsing less for a more coarse pesto and more for a smooth one. Season to taste.
- To make the sandwiches: Spread some pesto on 1 side of 2 slices of bread. Arrange a slice of Cheddar over the pesto on 1 slice of bread. Sandwich with the other slice of the bread, pesto-side down. Repeat with remaining pesto, bread and Cheddar.
- Mix the butter and mayo together in a small bowl. Spread a generous layer on both sides of each sandwich.
- Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown, the cheese is melty and the sandwich is heated through. Repeat with the remaining sandwiches. Cut into croutons.
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THAI BUTTERNUT SQUASH SWEET POTATO BISQUE - MY FOOD STORY
From myfoodstory.com
Cuisine ThaiCalories 390 per servingCategory Soups
- Heat oil in a large pot and add thai green curry paste. Saute for 2-3 minutes till fragrant and add onions. Cook the onions till slightly translucent and add the carrots. Cook the carrots till they soften and add the butternut squash, sweet potato, coconut milk, water (whisk together the coconut milk and water and add it to the pot) and salt. Bring this to a boil, and then reduce the heat to a simmer. Cover and cook for 20-25 minutes till the butternut squash and sweet potato have softened and can be easily smashed with the back of a spoon. Add a little more water in between if necessary. Mix in the fish sauce.
- Add everything to a blender and blend till smooth. My blender allows me to add hot things and blend, but if yours doesn't, let everything cool before blending and then reheat to serve.
- If cooling everything before blending, reheat the bisque, top with your favourite toppings and serve hot.
SWEET POTATO SOUP RECIPE (VELVETY SMOOTH!) | DOWNSHIFTOLOGY
From downshiftology.com
4.9/5 (35)Calories 254 per servingCategory Soup
- Heat the oil in a large stock pot on medium high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.
- Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork tender.
- Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.
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- Melt butter in large stock pot on medium heat. Finely chop white onion, and add to melted butter with minced garlic. Saute until garlic is light brown and onions become transparent.
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5/5 (3)Total Time 1 hrCategory Fall Soup / ThanksgivingCalories 197 per serving
- Bring to a slow boil, then stir in the tomatoes, bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and carrots are tender, about 20 to 25 minutes. Remove and discard the bay leaves.
- If using an immersion blender, add the beans and blend about half of the ingredients in the pot, giving the soup a chunky texture.
AUTUMN CARROT AND SWEET POTATO SOUP - ONCE UPON A CHEF
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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Estimated Reading Time 2 mins
- In 350 degree oven, bake sweet potato (wrapped in foil.) Remove from oven, cool and mash. Set aside.
- In a stockpot, heat olive oil over medium heat. Add carrots, onion and ginger. Saute for 10 minutes or until carrots start to soften.
- Add vegetable broth and bring to a boil. Reduce to a simmer, add mashed sweet potato and cook for 25 – 30 minutes.
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