ROASTED SWEET POTATO & CARROT SOUP
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
- Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
- Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
- Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
ITAL CARROT AND SWEET POTATO SOUP
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring the carrot juice to a boil in a medium-sized saucepan. Add the sweet potatoes, chickpeas, creamed coconut, chile, ginger, garlic, and thyme. Simmer the ingredients gently, covered, for 10 minutes, or until the potatoes are soft. Shred the callaloo or spinach, if using, and add the leaves to the soup 5 minutes before the end of the cooking process. Leave the soup chunky or smash the chickpeas, and sweet potato with a potato masher, if desired. Adjust the consistency of the soup, to taste, with a little extra carrot juice or stock if you decide to mash it, as it will become very thick. Finish the soup with the butter, if using, and season with black pepper. Garnish with the fresh cilantro, and serve each bowl with a drizzle of cream or a dollop of Greek yogurt on top.
CARROT, SWEET POTATO AND SQUASH SOUP
This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 to 6 servings as an entree or 8 to 10 as a starter
Number Of Ingredients 25
Steps:
- Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
- To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.
Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams
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!
CREAMY CARROT AND SWEET POTATO SOUP
Delicious and company-worthy...the flavors definitely meld better made a day in advance. From Cooking Light.
Provided by CaliforniaJan
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
- Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.
SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP
This winter pureed soup will warm you up on the inside while still protecting the waistline.
Provided by zhidaoma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
- Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
- Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 52.9 g, Cholesterol 21.6 mg, Fat 9 g, Fiber 9.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 876.3 mg, Sugar 15 g
ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP
I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.
Provided by LIANNASR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
- Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
- Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 15.7 g, Cholesterol 7.2 mg, Fat 3.2 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 281.4 mg, Sugar 5.5 g
SWEET POTATO CARROT GINGER SOUP
This soup is thick and delicious and can even be made vegan (by using vegetable broth and leaving out the heavy whipping cream). It's packed with vitamins and great for getting over a cold/flu. I love this recipe and I hope you enjoy it as much as I do!
Provided by Maya D
Categories Yam/Sweet Potato
Time 50m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large pot.
- Saute onions, celery, garlic, carrots, and sweet potato over medium heat for about 12 minutes (until vegetables have softened).
- Add ginger, curry powder, and any other optional seasonings. Stir for 2 minutes.
- Add chicken or vegetable broth and bring to a boil.
- Reduce heat and let simmer for 5 minutes.
- Add the cream and again bring to a boil.
- Reduce heat and let simmer until vegetables are soft and tender (stirring frequently).
- Turn off heat and let soup cool for 5-10 minutes.
- Puree with an immersion blender or in batches in a blender or food processor.
- Add salt/pepper to taste.
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CREAMY CARROT AND SWEET POTATO SOUP RECIPE | MYRECIPES
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5/5 (33)Calories 173 per servingServings 8
- Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
- Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.
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