CREAMY CARROT AND SWEET POTATO SOUP RECIPE | MYRECIPES
For best flavor, make the soup several days in advance, and reheat over medium-low heat.
Provided by MyRecipes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
- Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.
Nutrition Facts : Calories 173 calories, CarbohydrateContent 25.7 g, CholesterolContent 18 mg, FatContent 6.7 g, FiberContent 5 g, ProteinContent 3.6 g, SaturatedFatContent 4.1 g, SodiumContent 415 mg
ROASTED SWEET POTATO & CARROT SOUP RECIPE | BBC GOOD FOOD
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Starter, Supper
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
- Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
- Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
- Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
Nutrition Facts : Calories 419 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 10 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.9 milligram of sodium
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SWEET POTATO & CARROT CASSEROLE RECIPE: HOW TO MAKE IT
This tangy and sweet casserole is full of flavor. We've served it at many celebrations over the years, and it's always been a big hit! —Gloria Mezikofsky, Wakefield, Massachusetts
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- Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes. , Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain., Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down., Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables., Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.
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CARROT & POTATO SOUP RECIPE - FOOD.COM
Make and share this Carrot & Potato Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 124.3 per serving
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Reviews 5.0
Total Time 50 minutes
Calories 124.3 per serving
- Season with salt& pepper.
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CARROT & SWEET POTATO MASH RECIPE | BBC GOOD FOOD
Pair this comforting mash with a warming casserole for a match made in heaven
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Side dish
Cuisine British
Calories 206 calories per serving
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Total Time 30 minutes
Category Dinner, Side dish
Cuisine British
Calories 206 calories per serving
- Put the carrots, sweet potatoes and garlic in a large pan of salted water, bring to the boil, then cook for 12 mins. Add cumin seeds, butter and seasoning, roughly mash, then serve immediately.
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CARROT & SWEET POTATO MASH RECIPE | BBC GOOD FOOD
Pair this comforting mash with a warming casserole for a match made in heaven
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Side dish
Cuisine British
Calories 206 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
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Cuisine British
Calories 206 calories per serving
- Put the carrots, sweet potatoes and garlic in a large pan of salted water, bring to the boil, then cook for 12 mins. Add cumin seeds, butter and seasoning, roughly mash, then serve immediately.
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HEARTY POTATO SOUP RECIPE: HOW TO MAKE IT
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho
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- In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
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SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES
This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce.
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Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 371 calories per serving
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Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 371 calories per serving
- Heat 2 tablespoons of oil in a large saucepan over a medium heat.
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
- Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
- Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
- Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
- Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
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This recipe is so easy and delicious. My whole family loves it.
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Reviews 4.7
Total Time 1 hours 50 minutes
Category Pork Sausage
Calories 776.7 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 1 hours 50 minutes
Category Pork Sausage
Calories 776.7 calories per serving
- Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.
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ROASTED SWEET POTATO & CARROT SOUP RECIPE | BBC GOOD FOOD
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Lunch, Soup, Starter, Supper
Cuisine British
Calories 419 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Lunch, Soup, Starter, Supper
Cuisine British
Calories 419 calories per serving
- Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
See details
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In this sweet and savory potato and carrot soup, carrots and apple lend the sweet notes, while potato and half-and-half add a savory counterpoint and a layer of creaminess. The bay leaf gives it a depth of flavor. Top this simple soup with celery leaves and a drizzle of half-and-half.
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Total Time 40 minutes
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Calories 144 calories per serving
- Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon juice and 1/2 cup half-and-half. Top each serving with celery leaves, if desired, and drizzle each with 1 teaspoon half-and-half.
See details
SWEET POTATO & CARROT CASSEROLE RECIPE: HOW TO MAKE IT
This tangy and sweet casserole is full of flavor. We've served it at many celebrations over the years, and it's always been a big hit! —Gloria Mezikofsky, Wakefield, Massachusetts
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 20 minutes
Category Side Dishes
Calories 307 calories per serving
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Reviews 4.5
Total Time 01 hours 20 minutes
Category Side Dishes
Calories 307 calories per serving
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CARROT & POTATO SOUP RECIPE - FOOD.COM
Make and share this Carrot & Potato Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 124.3 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 124.3 per serving
- Season with salt& pepper.
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CARROT & SWEET POTATO MASH RECIPE | BBC GOOD FOOD
Pair this comforting mash with a warming casserole for a match made in heaven
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Side dish
Cuisine British
Calories 206 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Side dish
Cuisine British
Calories 206 calories per serving
- Put the carrots, sweet potatoes and garlic in a large pan of salted water, bring to the boil, then cook for 12 mins. Add cumin seeds, butter and seasoning, roughly mash, then serve immediately.
See details
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Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Dinner, Lunch
Calories 208 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Dinner, Lunch
Calories 208 calories per serving
- In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
See details
SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES
This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 371 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 371 calories per serving
- Heat 2 tablespoons of oil in a large saucepan over a medium heat.
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
- Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
- Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
- Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
- Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
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CREAMY POTATO-CARROT SOUP RECIPE | EATINGWELL
In this sweet and savory potato and carrot soup, carrots and apple lend the sweet notes, while potato and half-and-half add a savory counterpoint and a layer of creaminess. The bay leaf gives it a depth of flavor. Top this simple soup with celery leaves and a drizzle …
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