SWEET POTATO AND ONION SOUP RECIPES

SWEET POTATO AND ONION SOUP RECIPE - FOOD.COM

Sweet Potato and Onion Soup Recipe - Food.com image

This simple recipe uses the sweet potato with its distinctive flavour and colour as the base for a delicious soup with a hint of orange and coriander. Taken from "What's Cooking : Potatoes" The recipe calls for the soup to be pureed, and the addition of yoghurt. I don't do this as we prefer chunky soups, so in fact, I stop at the end of Step 4! I squeezed fresh oranges for the orange juice.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 lbs sweet potatoes, diced
1 carrot, diced
2 onions, sliced
2 garlic cloves, crushed
600 ml vegetable stock
300 ml unsweetened orange juice
225 ml plain yogurt
2 tablespoons fresh coriander, chopped
salt and pepper, to taste
coriander sprig
orange rind

Steps:

Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, sliced onions and garlic.
Saute gently for five minutes, stirring frequently.
Pour in the vegetable stock and orange juice, and bring them to the boil.
Reduce the heat to a simmer, cover the pan and cook the vegetables for 20 minutes, or until the sweet potato and carrot cubes are tender.
Transfer the mixture to a food processor or blender in batches, and process for one minute until pureed. Return the puree to the rinsed out pan.
Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.
NOTE:.
This soup can be served chilled, if preferred. If chilling it, stir the yoghurt into the soup just before serving, and serve in chilled bowls.

Nutrition Facts : Calories 356.6, FatContent 9, SaturatedFatContent 2.2, CholesterolContent 7.5, SodiumContent 164.7, CarbohydrateContent 63.9, FiberContent 8.2, SugarContent 21.7, ProteinContent 6.8

SWEET POTATO AND CARAMELIZED ONION SOUP | MIDWEST LIVING

Sweet Potato and Caramelized Onion Soup | Midwest Living image

Nutmeg, allspice, ginger, and naturally sugary Vidalia onion and sweet potato mingle to evoke pumpkin pie. The soup (which is served at La Soupe in Cincinnati) is dairy-free, but if you like, swirl in some sour cream or crème fraîche.

Provided by Midwest Living

Categories Food

Total Time 2 hours 25 minutes

Yield 4 3/4 cups

Number Of Ingredients 12

Ingredients

1?½ pounds sweet potatoes, halved lengthwise
Olive oil
½ teaspoon salt
¼ cup unsalted butter, cubed
1 large Vidalia onion, quartered and sliced (2 cups)
1?½ teaspoons minced fresh ginger
1 clove garlic, minced
¼ teaspoon ground allspice
¼ teaspoon ground mace
? teaspoon ground nutmeg
4 cups vegetable stock or broth
Pepper to taste

Steps:

Preheat oven to 350°. Brush potato halves with oil and sprinkle with salt. Arrange potatoes, cut sides down, on a baking sheet lined with parchment paper. Bake until very soft, about 45 minutes. Remove from oven and let cool. Scoop out flesh and set aside; discard skins.
In a large saucepan, melt butter over medium-low heat. Add onion; cook, covered, until tender, about 15 minutes, stirring occasionally. Uncover pan and cook, stirring occasionally, until golden, 3 to 5 minutes. Add ginger and garlic; cook for 1 minute. Add allspice, mace and nutmeg; cook for 1 minute. Add cooked sweet potato and stock.
Increase heat to medium-high and bring to a boil. Reduce heat and simmer, uncovered, until thickened, 45 to 60 minutes, stirring occasionally. Let cool slightly. Puree soup in batches in a blender or food processor. Season with salt and pepper. Serve with sour cream, if desired.

Nutrition Facts : Calories 314 calories, CarbohydrateContent 44 g, CholesterolContent 31 mg, FatContent 14 g, ProteinContent 4 g, SaturatedFatContent 8 g, SodiumContent 1044 mg, SugarContent 12 g

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