CREAM OF SWEET POTATO SOUP
This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.
Provided by ZOEMC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
- Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 55.9 g, Cholesterol 21.4 mg, Fat 5.4 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 419.6 mg, Sugar 19.1 g
SWEET POTATO SOUP
This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving. It may be your first course, one that's deeply flavored but not dense and heavy. Or you could ladle it into small cups for guests to sip as an hors d'oeuvre before they are seated. And it provides a reason to skip the sweet potato casserole topped with marshmallows. (Though it is a tradition in many households, it's not a favorite of mine - but I did give it a shout-out by garnishing the soup with lightly toasted mini-marshmallows.) Regardless of how you serve this silken soup, be assured that it's light enough to welcome a white wine, yet rich enough to pair with red.
Provided by Florence Fabricant
Categories dinner, editors' pick, soups and stews, appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a 4-quart saucepan. Add the garlic, onion, carrot and celery and cook on low until tender and translucent. Add the thyme. Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes. Add the apples and cook another 5 minutes or so, until they are tender. Pour in the beer and deglaze the pan.
- Add 5 cups water and the cinnamon stick and simmer for 30 minutes. Season with salt and pepper. Allow soup to cool slightly, then purée it in a blender. You may have to do this in two batches.
- Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. Check seasonings.
- Thread the marshmallows on several bamboo skewers, leaving a little space between them. Ignite them over a flame, just a few seconds, so they're lightly toasted. Blow out the flame and gently remove the marshmallows to a cutting board. Pour the soup into bowls, top each with a few toasted marshmallows and serve.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 581 milligrams, Sugar 12 grams, TransFat 0 grams
SWEET POTATO SOUP
A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!
Provided by K Laruffa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
- Place vegetables and liquid into a food processor. Puree.
- Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 39.8 g, Cholesterol 40.8 mg, Fat 18.9 g, Fiber 5.1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 1281.9 mg, Sugar 9.5 g
SIMPLE SWEET POTATO SOUP
This delicious soup has only 6 ingredients. It was given to me by my boyfriend's mom who adapted it from another recipe. It can be as thick or thin as you like, and I like it quite thick. To dress it up when serving, drizzle some cream on top and float a lime twist or slice of lime on top. Delicious hot or cold.
Provided by S Mcc
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
- Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 37.8 g, Cholesterol 6.3 mg, Fat 2.2 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 290.5 mg, Sugar 10.1 g
More about "sweet potato soup recipe 445"
SWEET POTATO SOUP RECIPE (VELVETY SMOOTH!)
From downshiftology.com
4.9/5 (45)Calories 254 per servingCategory Soup
- Heat the oil in a large stock pot on medium high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.
- Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork tender.
- Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.
HEALTHY SWEET POTATO SOUP | FROM SCRATCH FAST
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5/5 (2)Category SoupCuisine AmericanTotal Time 50 mins
- Melt the butter in a large pot over medium heat. Add the leek, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes.
- Stir in the garlic, cinnamon, chili powder, nutmeg and bay leaf. Cook, stirring, until fragrant, about 30 seconds. Slide in the sweet potatoes, and season with more salt and pepper. Stir the potatoes to coat in the spices. Pour in the broth and water. Bring to a boil, then reduce the heat to a simmer and cook until the sweet potatoes are tender, about 10 minutes.
- Remove the bay leaf and puree the soup in a blender (or you can use a stick blender). Add more water or broth to reach the consistency you want (I like it thick, but still soup-like). Taste and season with additional salt, pepper and/or spices as needed.
- If you’d like, drizzle a bit of heavy cream or coconut cream over the soup, and sprinkle with chopped pecans or pumpkin seeds.
SIMPLE SWEET POTATO SOUP - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (5)Calories 247 per servingCategory Soup
- Place a large soup pot on the stove over medium high heat. Add in olive oil and onion and saute until tender, about 7 minutes. Add in garlic and ginger and saute 1 minute more.
- Add in sweet potatoes and season with salt and pepper. Pour in vegetable broth and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until sweet potatoes are tender, about 10-15 minutes.
- Transfer the soup mixture to a blender and blend in batches until smooth, or use an immersion blender.
- Return to a pot over low heat and add in the cheddar cheese. Stir until melted. Taste and add more salt if desired. Serve topped with green onions or chives.
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