Rileys Sweet Potato And Chilli Soup Recipes

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SWEET POTATO & CHILI SOUP

Make and share this Sweet Potato & Chili Soup recipe from Food.com.

Provided by CulinaryQueen

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7



Sweet Potato & Chili Soup image

Steps:

  • Heat the oil in a large saucepan and fry the onions and garlic until soft and golden.
  • Stir in the chilies, sweet potatoes and carrots. Add stock.
  • Cover and bring to a boil. Simmer for 20 minutes or until all veggies are tender.
  • Puree the soup, in batches if necessary, then return to the pan. Season and if necessary, add a bit of water to adjust the consistency.
  • Serve with crusty bread.

Nutrition Facts : Calories 230.3, Fat 2.8, SaturatedFat 0.4, Sodium 182.5, Carbohydrate 49.4, Fiber 9.4, Sugar 16.2, Protein 4.4

2 teaspoons olive oil
2 large onions, roughly chopped
2 garlic cloves, crushed
1 -2 small red chile, seeded and chopped
500 g sweet potatoes, peeled and roughly chopped
500 g carrots, peeled and roughly chopped
40 ounces vegetable stock (2 British pints)

SWEET POTATO AND CHILLI SOUP

Make and share this Sweet Potato and Chilli Soup recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9



Sweet Potato and Chilli Soup image

Steps:

  • Melt a knob of butter in a large pan, add the onion, chilli, coriander and garlic and cook for about 8 minutes until softened. Add the sweet potato and cook for a few more minutes. Add the stock, bring to the boil then simmer for about 10 minutes until the veg is soft.
  • Mash, or blend if you want a smooth soup. Season and serve with a sprinkling of cheese and a pinch of paprika.

Nutrition Facts : Calories 258.3, Fat 6.3, SaturatedFat 3.6, Cholesterol 20.6, Sodium 168.4, Carbohydrate 42.3, Fiber 6.4, Sugar 9.7, Protein 9.2

butter or oil (for frying)
1 onion, roughly chopped
1 red chile, finely chopped
1 teaspoon ground coriander
2 garlic cloves, crushed
750 g sweet potatoes, peeled and cut into chunks
500 ml vegetable stock
75 g gruyere cheese, grated
1 pinch paprika (optional)

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