Sweet Potato Asian Pear And Coconut Soup Recipes

Steps:

• In a large saucepan, combine the sweet potatoes, water, 3/4 teaspoon salt and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. , Meanwhile, in another large saucepan, cook and stir the pears and onion in butter over medium heat for 5 minutes. Stir in grape juice; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir into the sweet potato mixture. Cool slightly., In a blender, cover and puree soup in batches; return all to one of the pans. Stir in the cream, pepper and remaining salt; heat through (do not boil).

Steps:

• Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown.
• Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
• If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
• Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
• If including wine in your soup, add this in the last 10 minutes while the soup is simmering.
• Cool the soup for about 30 minutes.
• If using canned pears, drain these well, reserve the juice and add the pears now.
• They will help to cool down the soup.
• There is no need to chop the pears as the soup is about to be processed.
• In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor.
• Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine.
• Return the soup to the pot.
• If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
• If serving later: refrigerate after processing.
• If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave.
• If freezing: freeze after processing.
• When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
• Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
• Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Steps:

• Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
• Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.

Steps:

• Melt butter in a pan over medium-high heat. Add leeks and saute in the hot butter until translucent, 5 to 7 minutes. Add sweet potatoes and saute, 3 to 5 minutes. Pour in coconut milk. Stir in chicken stock, ground black pepper, and cayenne. Let simmer, stirring occasionally, until potatoes are tender, about 30 minutes.
• Blend soup with an immersion blender; serve.

Steps:

• Preheat oven to 400°. Roast scrubbed potatoes on a foil lined cooking sheet until fork tender, about 1 hour. Remove from heat, wrap loosely in foil and allow to cool. Set aside.
• Quarter and core two of the pears, reserving the third. Place in a steaming basket over a small amount of simmering water, cover, and cook 15 minutes. Remove from heat, covered, and allow to cool.
• Heat the oil over medium low heat in a generous soup pot. Add onion, garlic, ginger, and chile and cook until tender, stirring occasionally. Season with salt and pepper.
• Pare the cooked, cooled potato, cut into chunks, and add to the pot.
• Peel the cooked, cooled pear, cut into chunks, and add to the pot. If desired, reserve the steaming water to thin the soup's consistency at the end of the recipe.
• Add stock and bring to a boil. Reduce heat to a simmer and cook 15-20 minutes, stirring occasionally.
• Remove from heat and puree. (An immersion blender is a handy tool for this.).
• Return to stove and stir in unsweetened coconut milk and cilantro. Heat slowly until hot through, adding cream and/or the pear steaming water to reach desired consistency. Check seasoning.
• Meanwhile, quarter, core, and dice the reserved pear.
• Serve hot, garnished with a swirl of cream, if desired, coconut flakes, diced pear, and a cilantro leaf. Offer hot sauce for those who need more kick.