POTATO AND SWEET ONION SOUP
Make and share this Potato and Sweet Onion Soup recipe from Food.com.
Provided by Parsley
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot, saute the onions and rosemary in the butter over low-med heat until soft. Do NOT allow them to brown.
- Add the chicken broth, salt, white pepper, and diced potatoes. Bring to a soft boil.
- Reduce heat and simmer over low-med heat for about 20 minutes or until potatoes are very soft.
- Use a hand blender, or regular blender and puree until there are almost noe chunks left. I like a little chunks for texture.
- Return to low heat and stir in the FF half and half until you're pleased with the thickness.
- Serve and garnish with the fresh parmesan cheese and the chopped chives.
Nutrition Facts : Calories 384, Fat 12, SaturatedFat 6.7, Cholesterol 27.8, Sodium 1475.2, Carbohydrate 52, Fiber 6.9, Sugar 10.9, Protein 18
SWEET POTATO AND ONION SOUP
This simple recipe uses the sweet potato with its distinctive flavour and colour as the base for a delicious soup with a hint of orange and coriander. Taken from "What's Cooking : Potatoes" The recipe calls for the soup to be pureed, and the addition of yoghurt. I don't do this as we prefer chunky soups, so in fact, I stop at the end of Step 4! I squeezed fresh oranges for the orange juice.
Provided by Karen Elizabeth
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, sliced onions and garlic.
- Saute gently for five minutes, stirring frequently.
- Pour in the vegetable stock and orange juice, and bring them to the boil.
- Reduce the heat to a simmer, cover the pan and cook the vegetables for 20 minutes, or until the sweet potato and carrot cubes are tender.
- Transfer the mixture to a food processor or blender in batches, and process for one minute until pureed. Return the puree to the rinsed out pan.
- Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.
- NOTE:.
- This soup can be served chilled, if preferred. If chilling it, stir the yoghurt into the soup just before serving, and serve in chilled bowls.
SWEET POTATO-GARLIC SOUP WITH CHILE OIL
This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful. Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato's flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.
Provided by Nik Sharma
Categories dinner, lunch, weekday, soups and stews, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
- In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
- While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
- Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
- Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
- Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.
SWEET POTATO & CARROT SOUP
Easy, tasty and nutritious! No additional oil.
Provided by tartanjuda
Time 50m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Lay the sliced onions, carrots, sweet potatoes and bacon in this order, put into the sauce pan, pour the chicken or vegetable stock over the pan. Cover the top, bring to the boil very gently and cook with low heat until all the ingredients become soft.
- Remove the heat, leave for 10 minutes to cool, then grind to a thick paste in the pan by using a hand mixer or transfer to a food processor.
- Bring back to the heat, then add the milk adjusting your favourite thickness and simmer gently for a few minutes. Season and serve the soup on its own or with piece of bread. Enjoy!
ROASTED SWEET POTATO AND TOMATO SOUP
A delicious and healthy soup. Serve with some wheat rolls and flavorful white cheese (we like Comte). If you want something a little more hearty, grill some sausages and serve on the side or in the soup - the flavors go very well together. This makes a good starter to a Thanksgiving meal, especially since potatoes and tomatoes originated in the Americas.
Provided by Da Huz
Categories Yam/Sweet Potato
Time 1h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tomatoes in half, scoop out the seeds and discard.
- Peel and mince half the garlic.
- Combine minced garlic, tomatoes, and 1 tbsp olive oil in a baking dish and roast at 425 F until the tomatoes are shriveled (about 30-40 minutes).
- Cut the sweet potatoes in half the long way, place cut-side down in a dish, drizzle with 1 tbsp olive oil, and roast at 425 for 25 minutes (can be done with the garlic and tomatoes).
- Chop the onion, peel and chop the carrots, and chop the celery.
- Heat 2 tbsp olive oil in a skillet and cook the onion, carrots, and celery until the onion turns translucent (10 minutes or so).
- Combine onion/carrot/celery mixture with stock in a saucepan. Remove skin from sweet potatoes and add to saucepan. Simmer uncovered for 40 minutes.
- Meanwhile, chop tomatoes and reserve (along with the minced garlic).
- Add thyme, chives, and sage to the soup. Use an immersion blender to process the soup until smooth. Alternatively, remove and process in a food processor (may have to do this in steps if your food processor is not large enough).
- Chop the parsley and walnuts. Ladle soup into bowls. Place a large spoonful of the tomato and garlic into the center of each bowl and garnish the soup with walnuts and parsley. Serve hot.
Nutrition Facts : Calories 319.6, Fat 26.1, SaturatedFat 2.8, Sodium 49.5, Carbohydrate 19.8, Fiber 5.1, Sugar 5.5, Protein 6.2
ROASTED SWEET POTATOES & ONIONS
This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.
Provided by Jean Carper
Categories Side Dish Vegetables Sweet Potatoes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F.
- Toss first 6 ingredients in a shallow medium-sized baking dish.
- Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds
Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g
SWEET POTATO AND YELLOW PEPPER SOUP
This is a recipe published in the local newspaper by an excellent local restraunt. its so easy to make and everyone thinks you have been cooking all day.
Provided by boozysoozy
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter. Add potatoes, onion and yellow pepper; put lid on pan.
- Cook slowly till the potatoes start ot go mushy.
- Add stock and bring to the boil.
- Take of the heat, blitz and season.
- Put back on heat and add basil then serve.
Nutrition Facts : Calories 420.1, Fat 23.4, SaturatedFat 13.6, Cholesterol 60.6, Sodium 561.2, Carbohydrate 44.8, Fiber 5.7, Sugar 10.9, Protein 9.8
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
NOT-TOO-SWEET SWEET POTATO SOUP
This soup is easy, healthy, and turned out delicious. This would be very good served with a side salad or some chips and dip. It can be served as the main course or as an appetizer in little shot glasses. The whole family will enjoy!
Provided by Marni
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 3h30m
Yield 4
Number Of Ingredients 9
Steps:
- Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.
- Blend soup using an immersion blender, or in batches in a food processor, until smooth.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 46.3 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 7.6 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 387.2 mg, Sugar 7 g
SWEET POTATO BACON AND ONION SOUP
From the Take Three book. Haven't tried it, but will! Guessing at the times. Will update them when I've made it.
Provided by Luschka
Categories Yam/Sweet Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 180°C Cut the sweet potatoes in half lengthwise, rub with the olive oil and bake, cut side down for 1 hour until tender. Allow to cool, then scoop the flesh out of the skins and discard the skins.
- Arrange the bacon on a foil-covered baking tray and grill or fry in a non-stick frying pan until super crisp. Remove and drain on kitchen paper, then crumble into small pieces. Cook the onions in the bacon fat or in 1 tbs olive oil over a moderate heat for 5 minutes until they start to soften.
- Add the sweet potato flesh, bay leaves, chicken stock, nutmeg, salt and pepper and bring to the boil, stirring. Simmer for 15 minutes, stirring occasionally. If it's too lumpy for your taste, whip out the bay leaves and whiz the whole lot in the food processor, otherwise leave it alone. Serve in warmed soup bowls, topped with crumbled crisp bacon.
Nutrition Facts : Calories 537.6, Fat 27.8, SaturatedFat 8.4, Cholesterol 40.3, Sodium 935.8, Carbohydrate 54.9, Fiber 6.5, Sugar 15.3, Protein 16.7
CARAMELIZED ONION AND SWEET POTATO SKILLET
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy these caramelized skillet onions and potatoes for an easy side dish that's ready just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook sweet potatoes and onion in oil about 5 minutes, stirring occasionally, until light brown; reduce heat to low. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.
- Stir in brown sugar and jerk seasoning. Cook uncovered about 3 minutes, stirring occasionally, until glazed. Sprinkle with parsley.
Nutrition Facts : Calories 130, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 20 g, TransFat 0 g
ONION ROASTED SWEET POTATOES
Here's an alternative to all those extra sugary sweet potato recipes!
Provided by Jessica Schumacher
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
- Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 27.2 g, Fat 9.4 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 680.9 mg, Sugar 5.1 g
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