SWEET POTATO VEGETABLE SOUP RECIPES

SPICY SWEET POTATO AND COCONUT SOUP RECIPE | ALLRECIPES

Spicy Sweet Potato and Coconut Soup Recipe | Allrecipes image

Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!

Provided by Lynn

Categories Sweet Potato Soup

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 ½ pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 ½ tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
½ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 305.9 calories, CarbohydrateContent 30.6 g, FatContent 20 g, FiberContent 5.2 g, ProteinContent 4.1 g, SaturatedFatContent 14.1 g, SodiumContent 645.8 mg, SugarContent 7.5 g

SWEET POTATO SOUP RECIPES | BBC GOOD FOOD

Sweet potato soup recipes | BBC Good Food image

Find comfort on cold days in a bowl of sweet potato soup. This versatile potato tastes great and packs in the nutrition too – choose from one of our best-rated recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Reviews 4.4
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In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

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Ginger and peanut butter give this dazzling orange soup a really unique flavor. It has a mild, not spicy, taste with an Asian flair. —Hilda Fallas, Bothell, Washington
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Lunch
Calories 213 calories per serving

In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.

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Total Time 50 minutes
Category Dinner, Lunch, Soup, Starter, Supper
Cuisine British
Calories 419 calories per serving

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I hate being cold, but one of the best remedies for that is warm soup. I took my mother’s water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. —Lisa Cooper, Leander, Texas
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Reviews 5
Total Time 01 hours 50 minutes
Category Lunch
Calories 260 calories per serving

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Total Time 255 minutes
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