Curried Sweet Potato Soup With Apricots Recipes

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:

• Melt the butter in a casserole or a Dutch oven over medium-high heat. Add the curry, and stir for about 30 seconds. Add the sweet potatoes and apricots, and cook, stirring occasionally, until they are well mixed, a minute or so.
• Season with salt. Add the stock. Turn the heat to high, and bring to a boil. Cover, and reduce heat to a simmer. Cook until the sweet potatoes are very tender, 20 to 30 minutes. If time allows, cool.
• Place mixture, in batches if necessary, into a blender, and pur�e until smooth. Thin with water or stock if necessary. (The recipe can be prepared a day or two in advance up to this point, allowed to cool, and then refrigerated.) To serve, reheat, and adjust seasoning.

Steps:

• Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
• Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
• Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
• Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.

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 saucepan, saute onion in butter until tender. Stir in the curry, gingerroot and salt; cook 1 minute longer. Stir in the potatoes, broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes are tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in the coconut milk, cream and cilantro; heat through. Garnish with cilantro, coconut and pecans if desired.

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:

• Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
• Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.