Sweet Potato And Nutty Soup Recipes

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SWEET POTATO SOUP

A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!

Provided by K Laruffa

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

Time 35m

Yield 4

Number Of Ingredients 10



Sweet Potato Soup image

Steps:

  • Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
  • Place vegetables and liquid into a food processor. Puree.
  • Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 39.8 g, Cholesterol 40.8 mg, Fat 18.9 g, Fiber 5.1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 1281.9 mg, Sugar 9.5 g

2 sweet potatoes
2 white potatoes
1 turnip
½ cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 ½ teaspoons ground nutmeg
2 tablespoons margarine
salt to taste
ground black pepper to taste

SWEET POTATO AND NUTTY SOUP

I made this recipe in a recent Food Tech class and loved it. It's a very thick soup thats great for a cold winter.

Provided by Polly_Waffle_Kid

Categories     Stocks

Time 45m

Yield 3 serving(s)

Number Of Ingredients 11



Sweet Potato and Nutty Soup image

Steps:

  • Heat the oil in a medium saucepan and add the diced onion. Cook until sauteed and add the curry powder.
  • Cook the onion until it has absorbed the curry powder and reduce the heat to medium/low.
  • Add the chicken stock, potatoes and corriander stems to the onion and cover with a lid for 20-30 minutes or until the potato starts to fall apart in the stock.
  • Remove from heat and add the coconut cream and peanuts. Stir until combined.
  • Use a stick blender or food processor to blend the soup until all the potato is pureed and the soup is thick.
  • If you are wanting a runnier soup, add some cream or milk to the mixture.
  • Serve immediately topped with corriander leaves and season with salt and pepper.

Nutrition Facts : Calories 400.2, Fat 18.4, SaturatedFat 6.2, Cholesterol 5.1, Sodium 350.9, Carbohydrate 51.7, Fiber 8.3, Sugar 13.4, Protein 10.4

1 tablespoon oil
1 large onion, diced
2 tablespoons curry powder
500 ml chicken stock
500 g sweet potatoes, peeled and cut into 1cm cubes
1 tablespoon coriander, stems chopped
1 tablespoon coriander leaves, chopped
1/4 cup coconut cream
1/4 cup unsalted peanuts
salt, to taste
pepper, to taste

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