SLOW-COOKER SWEET POTATO SOUP RECIPE: HOW TO MAKE IT
I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Total Time 05 hours 15 minutes
Prep Time 15 minutes
Cook Time 05 hours 00 minutes
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas.
Nutrition Facts : Calories 215 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 637mg sodium, CarbohydrateContent 43g carbohydrate (18g sugars, FiberContent 5g fiber), ProteinContent 5g protein.
SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP RECIPE ...
This winter pureed soup will warm you up on the inside while still protecting the waistline.
Provided by zhidaoma
Categories Sweet Potato Soup
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 6 servings
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, CarbohydrateContent 52.9 g, CholesterolContent 21.6 mg, FatContent 9 g, FiberContent 9.5 g, ProteinContent 9 g, SaturatedFatContent 5.1 g, SodiumContent 876.3 mg, SugarContent 15 g
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