Roasted 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:

• Place sweet potatoes and onions in separate greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 15 minutes, stirring once., Meanwhile, combine 1/2 cup broth, soy sauce, maple syrup and garlic; drizzle over onions and toss to coat. Bake potatoes and onions 15-20 minutes longer or until tender., In a blender, cover and process potatoes and remaining broth in batches until smooth. Transfer mixture to a Dutch oven; add onion mixture and pepper. Heat through. Garnish with pumpkin seeds if desired.

Steps:

• Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
• Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
• Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
• Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
• Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
• Divide the soup among 6 serving bowls and sprinkle with the green onions.

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the sweet potatoes in a single layer on a baking sheet. Place in the center of the oven and bake until fully cooked, 1 to 1 1/2 hours. To check for doneness, pierce one with the tip of a small knife; it should slide in and out easily. Set the potatoes aside until cool enough to handle.
• Meanwhile, place the chicken stock, ham hock and 1 cup water in a medium pot and bring to a boil. Reduce the heat to medium-low and simmer, adding more water if the liquid runs low, until the tough skin of the ham hock softens, 30 to 45 minutes. Remove the ham hock and transfer to a flat surface. Peel away or use a knife to cut off the tough skin. Discard the skin and cut the meat beneath it into smaller pieces. Put the meat back into the stock and simmer gently over low heat so the meat flakes and flavors the liquid. You want to end up with 1 to 1 1/2 cups meaty, flavorful liquid. Keep warm.
• In a small saucepan, melt the butter over medium heat until it turns a light brown color, 2 to 3 minutes. Remove from the heat and immediately stir in the brown sugar, cinnamon, orange zest and juice and stir to combine. Set aside.
• Peel the sweet potatoes and break the flesh into chunks; put the chunks into a large pot. Add the coconut milk and 1 cup water and simmer over medium heat, 5 to 8 minutes. Puree the soup with an immersion blender or in small batches in a blender. Return the soup to the pot and stir in the brown butter and ham and liquid. Taste for seasoning. If the soup needs more flavor, add salt, pepper, a pinch of brown sugar or more orange zest.

Steps:

• Pierce sweet potatoes with a fork. Microwave on HIGH for 8-13 minutes or bake at 400 degrees F. for 1 hour or until they are fork tender. Cut in half lengthwise. Scoop out potato pulp and set aside.
• Heat the butter in a 6-qt. saucepan over medium heat. Add the onion and celery to the saucepan and cook until they're tender. Add the broth and white potato cubes. Heat to a boil. reduce heat and simmer for 15 minutes or until the potato is tender. Add the maple syrup, white pepper, and reserved sweet potato.
• Place one-third of the broth mixture into a blender or food processor. Cover and blend smooth. Pour mixture into a large bowl. Repeat blending process twice more with the remaining broth mixture. Of course an immersion blender may be used instead. Return all pureed mixture to the saucepan. Add the cream, if desired. Cook over medium heat until the mixture is hot. Season to taste.
• NOTE: Three and three-fourths cups of mashed, drained, canned sweet potatoes may be substituted for the fresh sweet potatoes.

Steps:

• Cut the tomatoes in half, scoop out the seeds and discard.
• Peel and mince half the garlic.
• Combine minced garlic, tomatoes, and 1 tbsp olive oil in a baking dish and roast at 425 F until the tomatoes are shriveled (about 30-40 minutes).
• Cut the sweet potatoes in half the long way, place cut-side down in a dish, drizzle with 1 tbsp olive oil, and roast at 425 for 25 minutes (can be done with the garlic and tomatoes).
• Chop the onion, peel and chop the carrots, and chop the celery.
• Heat 2 tbsp olive oil in a skillet and cook the onion, carrots, and celery until the onion turns translucent (10 minutes or so).
• Combine onion/carrot/celery mixture with stock in a saucepan. Remove skin from sweet potatoes and add to saucepan. Simmer uncovered for 40 minutes.
• Meanwhile, chop tomatoes and reserve (along with the minced garlic).
• Add thyme, chives, and sage to the soup. Use an immersion blender to process the soup until smooth. Alternatively, remove and process in a food processor (may have to do this in steps if your food processor is not large enough).
• Chop the parsley and walnuts. Ladle soup into bowls. Place a large spoonful of the tomato and garlic into the center of each bowl and garnish the soup with walnuts and parsley. Serve hot.

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.

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
• Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.