Carrot And Sweet Potato Soup Recipes

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.

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.

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.

Steps:

• Heat oil in a large pan. Add the onion and coriander seeds, cook over a medium heat for 5 minutes. Add Carrots and the sweet potato, cook for a further 5 minutes.
• Add the stock and bring to the boil, season, the reduce the heat and simmer for 25 minutes.Cool slightly, then whiz with and liquidiser until smooth. Add the vinegar.
• Cool half the quantity of soup to freeze. Pour the remainder into a clean pan, stir in the chopped coriander and reheat gently.
• Divide the soup between 4 warmed bowls, garnish each with 1tbsp creme fraiche and a sprig of coriander to serve.

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.

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.