Sweet Potato Soup World Class Recipes

Steps:

• SOUP:.
• In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
• Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
• Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
• Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
• Serve:.
• Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.

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.

Steps:

• In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

Steps:

• Preheat oven to 375 deg F.
• Bake sweet potatoes for 45 minutes or until soft.
• Cool potatoes until they can be handled.
• Remove skin from potatoes and place potatoes in a large soup pot.
• Mash to semi-smooth.
• Add remaining ingredients to pot and stir to combine.
• Bring mixture to a boil over med/high heat, then reduce heat to a simmer.
• Simmer covered for 1 hour. stirring occasionally.
• Cashews should be soft. if not, simmer for another 15 minutes.
• Serve hot.

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.

Steps:

• In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
• Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
• Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
• Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

Steps:

• Place sweet potato in a pot of boiling water and boil until tender.
• (10-15 minutes) Drain and set aside.
• Heat oil over medium heat in a saucepan.
• Add ginger, cumin, chillies and lemon grass, cook for 3 minutes.
• Place the sweet potato and spice mixture in a food processor or blender and process with a little of the stock until smooth.
• Place the mixture in a saucepan over medium heat.
• Add remaining stock, coconut milk and brown sugar, stir until soup is simmering and hot.
• Stir through coriander and serve.

Steps:

• Coat a pan with cooking spray, heat and add the onion and garlic. Cook until the onion is softened. Stir in the sweet potato. Cook, stirring, for 1 minute. Pour in the water, stock cubes and sugar. Bring to the boil, lower hear, cover and cook for about 20 minutes or until sweet potato is tender. Cool slightly.
• Puree the mixture and return to the pan. Reheat and serve sprinkled with the parsley.