QUICK APPLE AND SWEET POTATO SOUP
Provided by Sunny Anderson
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.
- In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
ROASTED SWEET POTATO & APPLE SOUP
Savory with a touch of sweetness, this fall soup is sure to keep the chill away. Serve it as a starter or paired with a grilled sandwich for lunch or a light dinner. -Lisa Kalmbach, Papillion, Nebraska
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place sweet potatoes, onion, apple and garlic cloves in a greased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 40-45 minutes or until very tender, stirring occasionally., Cool slightly. Process in batches in a blender with broth until smooth. Transfer to a large saucepan. Stir in salt and pepper; heat through, stirring occasionally. If desired, serve with sour cream.
Nutrition Facts :
CURRIED SWEET POTATO-APPLE SOUP
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 287 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 23 milligrams, Sodium 235 milligrams, Carbohydrate 40 grams, Fiber 4.5 grams, Protein 5 grams, Sugar 5 grams
ROASTED SWEET POTATOES AND APPLES
Provided by Anne Burrell
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
- Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
- Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
- Serve immediately or keep in a warm oven and serve hot.
ROASTED SWEET POTATO & CARROT SOUP
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
ROASTED SWEET POTATO SOUP WITH CURRIED APPLES
Get that creamy feeling without having to reach for the heavy cream with velvety sweet potatoes offset by tart apples and fragrant curry powder.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h50m
Yield Makes 6 cups
Number Of Ingredients 15
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.
Nutrition Facts : Calories 285 g, Fat 8 g, Protein 7 g
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