SWEET POTATO SOUP (EASY RECIPE!)
This Roasted Sweet Potato Soup is velvety smooth and hearty, yet healthy and light. Garnished with funky gorgonzola, fresh thyme and crunchy walnuts, this warming soup packs tons of flavor!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line 2 large rimmed baking sheets with non-stick aluminum foil for easy clean up. (SEE NOTES)
- Roast the potatoes: Spread the sweet potatoes evenly, in a single layer on baking sheets. Drizzle with 1/4 cup of the oil and honey. Season generously with salt and toss to coat. Roast, rotating pans from front to back and top to bottom half way through, for 25-35 minutes or until tender and lightly browned.
- Saute Onions + Aromatics: In a large pot, heat the remaining 2 tablespoons of oil over medium-high heat until shimmering. Add in the onion, garlic and a generous pinch of salt and pepper. Cook until just tender, about 3-4 minutes. Add in the ginger and thyme, and cook until fragrant, about 30 seconds.
- Add Potatoes + Stock: Add in the roasted sweet potatoes and stock. Increase the heat to high and bring to a boil. Immediately reduce to a simmer and cook for 10 minutes, or until the vegetables are cooked completely and very tender. Add in the orange juice and stir to combine.
- Puree: Using an immersion blender, or standing blender, blend the soup until smooth. Stir in the crème fraîche (if freezing skip this step - SEE NOTES). Taste and adjust for seasoning with salt.
- Serve: Ladle soup into serving bowls. Garnish with a dollop of crème fraiche and sprinkle with walnuts and gorgonzola. Enjoy!
Nutrition Facts : Calories 377 kcal, Carbohydrate 50 g, Protein 10 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 282 mg, Fiber 6 g, Sugar 16 g, ServingSize 1 serving
POTATO-PARSNIP SOUP WITH CREME FRAICHE AND BACON
I saw a potato-parsnip soup listed on a menu and thought it would be a combination that would work very well. I did some brainstorming and decided to roast the vegetables first, add smoked paprika for depth, and an assertive garnish. I'm happy with how it turned out and just love the color!
Provided by LauraF
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Spread potatoes, parsnips, onions, and garlic on the prepared baking sheet. Drizzle olive oil on top. Season with paprika, salt, and pepper. Toss until evenly coated and spread back out into an even layer.
- Roast in the preheated oven until browned in spots, about 40 minutes.
- Transfer roasted vegetables to a large pot. Cover with vegetable broth. Bring to a simmer; cook until vegetables are very soft, about 30 minutes. Remove from heat.
- Puree hot soup carefully with an immersion blender until smooth. Stir in half-and-half until thoroughly incorporated. Season with salt.
- Ladle soup into bowls. Garnish each bowl with dollops of creme fraiche, bacon pieces, and chives.
Nutrition Facts : Calories 476.8 calories, Carbohydrate 46.4 g, Cholesterol 81.7 mg, Fat 30.9 g, Fiber 7.1 g, Protein 7.8 g, SaturatedFat 16 g, Sodium 617.8 mg, Sugar 8.2 g
QUICK AND EASY SWEET POTATO SOUP
Sweet potatoes are cooked in chicken broth, pureed, and then seasoned with with nutmeg, ginger, cinnamon and cayenne, and made even creamier (but still low-fat) by adding fat-free half-and-half.
Provided by ajennerjahn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
- Puree the sweet potatoes with the broth using an immersion blender until smooth.
- Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
- Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
- Ladle soup into bowls; garnish with toasted pecans.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 74.4 g, Cholesterol 1.5 mg, Fat 5.7 g, Fiber 11.2 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 270.5 mg, Sugar 17.6 g
SWEET POTATO SOUP WITH LOBSTER AND ORANGE CRèME FRAîCHE
Categories Soup/Stew Dairy Christmas Orange Sweet Potato/Yam Winter Bon Appétit
Yield Serves 12 as a first course
Number Of Ingredients 13
Steps:
- Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend. Let stand until thickened, about 3 hours. Cover crème fraîche and refrigerate.
- Preheat oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add sweet potatoes and sugar and toss to coat. Arrange sweet potatoes on 2 baking sheets. Roast until very tender and starting to brown, stirring occasionally, about 30 minutes.
- Melt 4 tablespoons butter in same pot over medium heat. Add leeks, celery and remaining 1 1/2 teaspoons ginger and sauté until leeks begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add 10 cups broth and orange juice. Bring mixture to boil. Reduce heat and simmer until leeks and celery are very tender, about 20 minutes.
- Working in batches, puree soup in processor. Return soup to pot. Thin with more broth, if desired. Season with salt and pepper. (Crème fraîche and soup can be made 2 days ahead. Cover separately; chill.)
- Remove lobster meat from shells. Slice into 1/3-inch-thick medallions. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add lobster; sauté until heated through, about 1 minute.
- Bring soup to simmer. Ladle into bowls. Spoon small dollops of crème fraîche atop soup. Draw skewer through crème fraîche to form design. Arrange lobster atop soup. Sprinkle with parsley.
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- In a large pot, over medium high heat, heat the olive oil and the butter until the butter melts. Add the onion and the garlic and sauté for a couple of minutes, until the onion is translucent.
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