Curried Sweet Potato And Apple Soup Recipes

Steps:

• Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.
• Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
• Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.
• In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.

Steps:

• Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
• Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
• Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
• Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
• Serve warm with crumbled goat cheese.

Steps:

• In large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onions are tender.
• Add gingerroot, curry powder, cumin, salt and cinnamon. Cook, stirring constantly, 1 minute. Add water, sweet potatoes and apples. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring frequently, or until sweet potatoes are very tender.
• In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend until smooth. Repeat with remaining soup. Reheat if necessary. Stir in cilantro.

Steps:

• In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
• Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
• Process with an immersion blender (or in batches with a regular blender) until smooth.
• Stir in the coconut milk and reheat gently without boiling.
• Serve with warm pita bread.

Steps:

• Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
• Cook on Low for 7 hours.
• Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
• Cook on High for 20 minutes.

Steps:

• In a small bowl, soak the raisins in the beer and set aside.
• Heat the oil in a saute pan over medium high heat. Add the turkey legs and saute until they start to brown and are beginning to cook through. Remove from the pan and set aside in a bowl.
• Add the butter to the pan, and when bubbly, add the onion and saute until translucent. Be sure to scrape up any of the brown bits on the bottom of th pan and stir them inches.
• Add the diced apples and saute until softened, 3 to 4 minutes.
• Sprinkle the curry powder over top and reduce the heat to medium low.
• cover the pan and continue to cook for 8 minutes.
• Stir in the ginger and cook for 2 minutes longer.
• Drain the raisins, reserving the beer and the raisins.
• Sprinkle the flour over the apple mixture and cook over low heat 1 minute.
• Slowly add the reserved beer to the pan, stirring to smooth any lumps. Cook for 5 minutes until hot and smooth.
• Add the raisins and transfer the mixture to a food processor and whirl until smooth.
• Place the chicken stock, apple cider, cinnamon stick and soy sauce in a large stock pot over medium high heat. Add the reserved turkey legs. Bring to a boil; then, turn down the heat and simmer partially covered, until the meat is cooked through, approximately 20 minutes. Retrieve the legs and, when cool enough to handle, remove the meat from the bones and dice into small pieces and set aside.
• Add the diced sweet potato to the stock pot and cook until the potatoes are tender, approximately 30 minutes.
• Remove the cinnamon stick from the stock and stir in the apple puree. Season with salt and pepper. Add a little more apple cider to sweeten if you like.
• Add the diced turkey and simmer over low heat to make the flavours blend.
• Serve hot.