SPICY SHRIMP AND SWEET POTATO SOUP
Great all-in-one meal with a nice kick! Low-calorie and very tasty. Use fresh Louisiana yams if you can find them.
Provided by liz d
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
- Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 19.7 g, Cholesterol 86.3 mg, Fat 2.6 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 0.4 g, Sodium 514.3 mg, Sugar 4.8 g
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
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
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
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
SPICY SWEET POTATO CORN SOUP
Make and share this Spicy Sweet Potato Corn Soup recipe from Food.com.
Provided by The8treKott
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, about 3 minutes.
- Add sweet potatoes and vegetable stock and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 10 minutes.
- Remove from heat.
- Using an immersion blender or a food processor, puree contents of pot until smooth.
- Reheat soup, stirring in jalepeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Adjust seasonings to taste.
SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
SWEET POTATO-CORN CHOWDER
A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint!
Provided by Ashley Rose
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h55m
Yield 6
Number Of Ingredients 17
Steps:
- Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
- Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
- Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
- Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
- Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
- Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 42.4 g, Cholesterol 69.1 mg, Fat 21.6 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 12.9 g, Sodium 558.5 mg, Sugar 14.5 g
CHEESY POTATO CORN SOUP
A fantastic recipe I came up with after adding a little of this and a little of that. Its thick and creamy with the perfect blend of cheese and flavor not to mention its really quick to make. YUM!!
Provided by Meghan
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In larger pan over medium-high heat add potatoes, can of soup, two cans of water (from soup can), onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper.
- Stir until smooth, while bringing to a boil.
- Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally.
- In a small bowl, whisk flour and milk together until smooth.
- Stir into soup and allow to simmer for 5-8 minutes.
- Stir in grated cheese until it has melted.
- Serve with salad and/or hearty bread.
Nutrition Facts : Calories 467.2, Fat 22.3, SaturatedFat 12.2, Cholesterol 57.3, Sodium 1427, Carbohydrate 49.6, Fiber 4.6, Sugar 3.1, Protein 19.6
SPICY SWEET POTATO SOUP
This savory soup with Indian flavors is super nutritious and low fat. Make it as spicy as you want. Found on a Martha Stewart magazine with a few adaptations.
Provided by Mami J
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over low heat. Add cumin and coriander seeds cook, stirring often, until seeds begin to pop. Add curry powder, dry mustard, garlic and ginger and cook until fragrant. Add chile, tomatoes,broth and salt. Bring to a boil. Add sweet potato and cook and return to a boil. Cook over low heat until sweet potato is tender. Serve with lime wedges.
Nutrition Facts : Calories 114, Fat 5.3, SaturatedFat 0.9, Sodium 375.9, Carbohydrate 13.3, Fiber 2.4, Sugar 3.5, Protein 5.8
SOUTHWESTERN CORN AND POTATO SOUP
Categories Soup/Stew Potato Vegetable Sauté Quick & Easy Lunch Corn Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 12
Steps:
- Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
- Meanwhile, peel potatoes and cut into 1-inch pieces.
- Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
- Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
- Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
- Stir in lime juice, cilantro, and salt to taste.
ROASTED SWEET POTATO AND CORN SOUP
This is my take on a chowder recipe that I had found and changed to make more convenient. It's a great soup for the Fall season with both the flavor and the color. It's warming and smooth and very filling! I recommend straining it through a fine mesh colander after it's been blended for extra smoothness, but of course that's entirely up to you :)
Provided by cheesyrice
Categories Chowders
Time 1h
Yield 1 1/2 quarts, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
- In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
- Add garlic and thyme and cook another minute.
- Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
- Add sweet potatoes and parsley and simmer another 5 minutes.
- Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!
SPICY SWEET CORN AND POBLANO SOUP
Steps:
- Preheat oven to 350°F.
- Coat garlic lightly with vegetable oil and wrap in foil. Bake garlic 30 minutes, or until soft.
- In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker. In an electric coffee/spice grinder grind seeds to powder.
- Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened. Reserve about one third onions in a small bowl. Wearing rubber gloves, slice jalapeño and chop roasted poblanos (abut 1 cup). Remove kernels from ears of corn (about 2 cups), reserving cobs. To onions in kettle add jalapeño and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes. Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes. Cut reserved corn cobs into thirds and add with broth to corn mixture. Simmer soup, uncovered, 30 minutes.
- In a small heavy skillet sauté remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
- Discard corn cobs from soup. Squeeze garlic pulp from skins and stir with cream into soup. Pour soup through a sieve into a bowl and in a blender purée solids with just enough liquid to make smooth.
- Tie long coriander sprigs in a bunch with kitchen string. Transfer purée and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through. Chop roasted bell pepper. To soup add bell pepper, remaining poblanos, reserved onions, and sautéed corn and cook over moderate heat, stirring, until heated through. Discard tied coriander.
- Serve soup garnished with coriander.
SPICY SWEET-POTATO SOUP
Chicken stock anchors arich combination of dicedsweet potatoes, butternutsquash, leeks, onion, andcarrots spicedwith an exotic blend ofturmeric, cardamom, chilipowder, and cinnamon.Each serving is garnishedwith radish sprouts.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine.
- Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat.
- Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return puree to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.
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SWEET-AND-SPICY CORN SOUP RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 4Total Time 30 minsAuthor Marianne Williams
- Cut corn kernels off cobs onto a rimmed baking sheet. Using the back of a knife, scrape the corn milk and remaining pulp from cobs onto baking sheet. (You should have about 5 cups.) Reserve 3 cobs; discard remaining 5.
- Cook bacon in a large Dutch oven over medium, stirring occasionally, until crisp, about 5 minutes. Transfer bacon to a plate lined with paper towels. Reserve 1 tablespoon drippings in Dutch oven, discarding remaining drippings.
- Add oil to drippings; heat over medium. Add onion and 1/2 teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and potato. Cook, stirring occasionally, until potatoes are just starting to soften, about 2 minutes. Add vegetable broth, 4 cups corn kernels, and the reserved corn cobs to Dutch oven. Increase heat to medium-high; bring to a boil. Reduce heat to medium, and simmer until potatoes are tender, about 12 minutes. Remove from heat; discard cobs.
- Pour soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, 30 to 45 seconds. Return mixture to Dutch oven, and stir in milk, cider vinegar, hot sauce, and remaining ½ teaspoon salt.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #yams-sweet-potatoes #soups-stews #potatoes #vegetables #vegan #vegetarian #dietary #corn
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