Ww Creamy Sweet Potato Soup Food

CREAMY SWEET POTATO SOUP

Steps:

• Finish the soup: Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste. Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.

CREAMY SWEET POTATO SOUP

Steps:

• Heat oil in a soup pot.
• Add onions and cumin, saute for 3-4 minutes.
• Add potatoes and chicken broth and bring to a boil.
• Reduce heat and simmer soup for 20-25 minutes.
• Puree soup with 1.5 cups of yogurt and cilantro.
• Serve each portion of soup with dollop of remaining yogurt on top and a sprinkle of the seeds.

WW 4 POINTS - CREAMY SWEET POTATO SOUP

Steps:

• Preheat oven to 400ºF.
• Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool.
• When cool, remove and discard skin; chop potatoes.
• Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute.
• Set potato mixture aside.
• Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk.
• Cook, stirring, until slightly thickened and bubbly, about 5 minutes.
• Cook 1 minute more and then stir in sweet potato mixture and remaining 3/4 cup of broth.
• Cook, stirring, until heated through, about 5 minutes more.
• Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
• 4 Points yields about 1 cup per serving.

CREAM OF SWEET POTATO SOUP

Steps:

• Melt the butter in a heavy 3-quart saucepan over medium-high heat. Add the onion, celery, carrot, and garlic puree; cook for 3 minutes, until vegetables are soft. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic.
• Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. Remove the bay leaf. Puree the soup using a hand-held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out.) Pulse on and off until the soup is smoothly pureed. Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper. Serve hot.
• Preheat oven to 300 degrees. Place the garlic in a small, ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator for up to 1 month.
• Reserve the remaining garlic-infused oil in another container and refrigerate.

EASY CREAM OF SWEET POTATO SOUP

Steps:

• Vegetables should be finely cut.
• Combine chicken broth, sweet potatoes, carrots and onion in a large pan.
• Bring to boil.
• Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender.
• Add butter and garlic over medium heat.
• Stirring constantly, cook 8 minutes
• Stir in orange juice, cream and salt and peppers.
• Return to low heat, cook 10 minutes or until heated through.

CREAMY SWEET POTATO SOUP

Steps:

• Heat oil in a pot over medium-high heat. Add onions and sauté for 2 minutes or until beginning to soften. Add carrots and sweet potatoes and sauté for 5 minutes more. Add ginger, cumin, coriander seeds, and curry paste and sauté for 1 minute or until fragrant.
• Add chicken stock and coconut milk and bring to a boil. Cover, turn heat to low and simmer for 18-20 minutes or until vegetables are very soft.
• Purée with an immersion blender, food processor or blender until smooth.
• Season with salt and pepper, and season with lemon juice and coriander.

GIADA'S CREAMY SWEET POTATO AND ROSEMARY SOUP

Steps:

• In an 8-quart stockpot, melt the butter and oil together over medium-high heat.
• Add the shallots and garlic, season with salt and pepper, and cook until soft, about 3 to 4 minutes.
• Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes.
• Turn off the heat and remove the rosemary stems.
• Add the mascarpone cheese and maple syrup.
• Using an immersion blender, blend the mixture until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

CREAMY SWEET POTATO ZUCCHINI SOUP

Steps:

• Sauté onion until transparent.
• Add the zucchini, sweet potato, and carrot.
• Sauté for about 20 minutes, then add water, sherry, and milk.
• Cover pot and let simmer for about a half hour.
• Once everything is soft, puree with immersion blender.
• Taste and adjust seasonings.

CARIBBEAN CREAMY SWEET POTATO SOUP

Steps:

• Pierce sweet potatoes several times with a sharp knife and bake in a 350°F oven 1 hour or until tender.
• When cool enough to handle, peel, place in a large bowl and mash with a fork or potato masher.
• Heat oil in a medium saucepan over medium heat. Add onion, celery, garlic and basil.
• Cook, stirring frequently, 10 minutes or until vegetables are tender.
• Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.
• Gradually sit milk into saucepan. Add mashed sweet potatoes, salt, pepper, and allspice.
• Cook, stirring frequently, until soup just begins to boil.
• Serve right away or remove from heat and cover until serving time.

CREAMY SWEET POTATO SOUP

Steps:

• Put 5 cups of water in a large pot over high heat.
• Cover and bring to a boil.
• While the water heats, peel the carrots and chop them into 1-inch cubes.
• Add them to the water.
• Repeat with the sweet potatoes.
• Stem the jalapeno pepper; remove seeds and mince.
• Add to the pot along with salt and pepper.
• When the water comes to a boil, lower the heat and simmer 30 minutes. The potatoes should be soft.
• Use a slotted spoon to transfer the potatoes to a blender and blend until smooth, adding the cooking liquid as you blend.
• Reheat the soup.