ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP
I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.
Provided by LIANNASR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
- Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
- Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 15.7 g, Cholesterol 7.2 mg, Fat 3.2 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 281.4 mg, Sugar 5.5 g
CREAMY SWEET POTATO WITH GINGER SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 22 g, Cholesterol 37.7 mg, Fat 10.7 g, Fiber 3 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 90.7 mg, Sugar 4.7 g
ROASTED SWEET POTATO AND GINGER SOUP
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.
Provided by Art Smith
Categories HarperCollins Soup/Stew Sweet Potato/Yam Ginger Jalapeño Coriander Nutmeg Fall Vegetarian Wheat/Gluten-Free Vegan
Yield 6 servings
Number Of Ingredients 12
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.
SWEET POTATO & GINGER SOUP
This is a recreation of a soup I was served at a wonderful restaurant in downtown Greensboro, NC. The sweetness of the sweet potatoes combined with the fragrant ginger, earthy cumin, and spicy cayenne give this soup a deep flavor with multiple levels of warmth. If an immersion blender is not available, soup maybe be blended in a regular blender in small batches.
Provided by Jim Grant
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
- Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 8.5 g, Fiber 5.2 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 336.8 mg, Sugar 8.4 g
SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP
This winter pureed soup will warm you up on the inside while still protecting the waistline.
Provided by zhidaoma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
- Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
- Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 52.9 g, Cholesterol 21.6 mg, Fat 9 g, Fiber 9.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 876.3 mg, Sugar 15 g
CARROT-GINGER SOUP
Equally delicious hot or cold, this aromatic soup gets its vivid orange color from carrots and sweet potato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.
SWEET POTATO CARROT GINGER SOUP
This soup is thick and delicious and can even be made vegan (by using vegetable broth and leaving out the heavy whipping cream). It's packed with vitamins and great for getting over a cold/flu. I love this recipe and I hope you enjoy it as much as I do!
Provided by Maya D
Categories Yam/Sweet Potato
Time 50m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large pot.
- Saute onions, celery, garlic, carrots, and sweet potato over medium heat for about 12 minutes (until vegetables have softened).
- Add ginger, curry powder, and any other optional seasonings. Stir for 2 minutes.
- Add chicken or vegetable broth and bring to a boil.
- Reduce heat and let simmer for 5 minutes.
- Add the cream and again bring to a boil.
- Reduce heat and let simmer until vegetables are soft and tender (stirring frequently).
- Turn off heat and let soup cool for 5-10 minutes.
- Puree with an immersion blender or in batches in a blender or food processor.
- Add salt/pepper to taste.
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CURRIED CARROT, SWEET POTATO, AND GINGER SOUP RECIPE
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5/5 (8)Calories 144 per servingServings 5
- Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
- Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
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- Heat a large stockpot to high, once hot, add the olive oil then wait 30 seconds and add Onion, and cook until translucent, about 7 minutes.
- Add Broth, coconut milk and salt, bring to a boil. Once at a boil, reduce heat to medium high and simmer for 30-40 minutes until carrots and sweet potatoes are cooked through.
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- In a 6-quart dutch oven over medium heat, saute the diced red onion in 3-4 tbsp of low-sodium vegetable broth until it’s translucent. Season the onions with a pinch of salt.
- Add the grated ginger, minced garlic, 1 1/2 tsp fresh thyme, 1/4 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper to the pot, stir to combine, and let it cook for a few minutes until fragrant.
- Next, add the chopped sweet potatoes, carrots, and vegetable broth to the pot. Bring the soup to a low simmer and then quickly reduce the heat to medium-low. Cover the soup and let it cook for 30 minutes or until all the vegetables are soft.
- Transfer the vegetable mixture to a high-powered blender and blend the soup on high until it's thick and creamy. Pour the blended soup back into the pot and stir in the coconut milk.
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