Spicy Sweet Potato And Red Pepper Soup Recipes

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SPICY ZUCCHINI, PEPPER AND POTATO SOUP

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 15



Spicy Zucchini, Pepper and Potato Soup image

Steps:

  • Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.
  • Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
  • Cool completely and store for make-ahead meal.
  • Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.

1 large red frying pepper or red bell pepper, for roasting
3 tablespoons extra-virgin olive oil
1 to 1 1/4 pounds small zucchini, very thinly sliced into discs
2 chile peppers, Fresno or other, tops removed, seeded and sliced into very thin rings
2 mild green frying peppers (cubanelle), thinly sliced into rings
1 medium yellow or red onion, peeled and thinly sliced into rings
5 to 6 baby Yukon gold potatoes, very thinly sliced into discs (like potato chips)
4 cloves garlic, thinly sliced
Salt and freshly ground black pepper
2 tablespoons finely chopped rosemary
A few sprigs thyme, leaves picked and finely chopped
2 pounds peeled fresh heirloom tomatoes, chopped OR 1 (28-ounce) can fire-roasted crushed tomatoes, stewed tomatoes or chunky-style crushed tomatoes
2 to 3 cups chicken or vegetable stock
Fresh sweet basil leaves, shredded or torn, for garnish
Crusty bread or fresh baguette, for serving

SPICY SWEET POTATO SOUP

First Class Dining soup recipe, refreshing taste, full of flavour.

Provided by SARBEK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Yield 8

Number Of Ingredients 15



Spicy Sweet Potato Soup image

Steps:

  • In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
  • Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
  • Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
  • Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.7 g, Cholesterol 10.5 mg, Fat 9 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 3.8 g, Sodium 462.2 mg, Sugar 6.8 g

½ cup sour cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and cubed
1 tablespoon butter
1 onion, sliced
2 cloves garlic, sliced
4 cups chicken stock
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root
¼ cup smooth peanut butter
1 lime, juiced
2 tablespoons chopped fresh cilantro
salt to taste
1 large roma (plum) tomato, seeded and diced

SWEET AND SPICY SWEET POTATO SOUP

A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!

Provided by Julie Julie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11



Sweet and Spicy Sweet Potato Soup image

Steps:

  • Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
  • Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g

3 tablespoons olive oil
4 shallots, sliced
1 pound tart apples, cored and cut into 1/4-inch pieces
2 tablespoons grated fresh ginger
1 lime, zested and juiced
¼ teaspoon red pepper flakes, or more to taste
¼ teaspoon ground cayenne pepper, or more to taste
2 quarts chicken broth
2 (15 ounce) cans sweet potatoes, drained
½ teaspoon salt, or to taste
1 lime, cut into wedges

SPICY SWEET POTATO & CHICKPEA SOUP

I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11



Spicy Sweet Potato & Chickpea Soup image

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.

Nutrition Facts : Calories 334 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 8g fiber), Protein 15g protein.

2 teaspoons olive oil
1 medium onion, chopped
2 teaspoons ground ancho chile pepper
1/2 teaspoon ground cumin
1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 cups chicken stock
1/4 cup water
6 bacon strips, cooked and crumbled
2 green onions, sliced
Shaved Parmesan cheese, optional

SPICY SWEET POTATO RED PEPPER SOUP

This soup is so complex, looks so pretty served and is so simple to make. Who would think it's SO healthy! I made it at home after having it several times at a local fine dining restaurant. I took a stab at making it without a recipe and it turned out great!

Provided by LindseyCockrell

Categories     Vegetable

Time 45m

Yield 8-12 serving(s)

Number Of Ingredients 13



Spicy Sweet Potato Red Pepper Soup image

Steps:

  • After sweet potatoes are boiled, drain, put back into dutch oven or large pot, add stock.
  • Add diced roasted red bell peppers (roast your own if you like), butter & sauteed onion to potatoes & broth mixture.
  • Blend until smooth with a stick blender (or regular blender).
  • Season to taste, adding sugar if you think you need it.
  • Serve in bowls, adding about a tablespoon of goat cheese to each serving.
  • Drizzle each bowl with a little hot chili oil, which you can find in asian markets.

Nutrition Facts : Calories 172.6, Fat 7, SaturatedFat 3.9, Cholesterol 14.1, Sodium 2135.2, Carbohydrate 22.6, Fiber 3.1, Sugar 6.1, Protein 6.3

1 1/2 lbs sweet potatoes, peeled, cut up and boiled
1 cup roasted red pepper, chopped
1/2 cup red onion, diced and sauteed
32 ounces reduced-sodium chicken broth
1/2 tablespoon olive oil
2 tablespoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 1/2 tablespoons butter
1 tablespoon sugar
2 tablespoons hot chili oil
3 ounces goat cheese, crumbled

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Top Asked Questions

What is the best way to make sweet potato soup?
Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender. Puree the soup using an immersion blender or regular blender.
What is the best way to cook sweet potato and garlic?
Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil.
How to cook sweet potatoes and peppers in the oven?
Peel and chop the sweet potato into 1-2 inch cubes. Slice the red bell pepper into 1 inch strips. Chop the onion into 8 equal sized cubes. Place the veggies on a baking sheet (lined with parchment paper or silicone liner). Bake the veggies at 400F for 30 minutes.
What is the best Pepper for sweet potato and red pepper soup?
This sweet potato and red pepper soup calls for a dash of smoked paprika and a pinch of cayenne pepper. The smoked paprika gives the soup its intense flavour. You may even opt for hot smoked paprika if you want even more heat; in which case my recommendation is to hold back on the cayenne pepper.

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