Curried Sweet Potato Soup recipes - Sweet potato soup
Author: William Mccauley
A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup. I whipped this up after finding a great deal on a huge amount of sweet potatoes at the farmers' market and ran out of things to make with them.
Curried Sweet Potato Soup
A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup.
Provided by: Food Eater
Total time: 460 minutes
Cook time: 440 minutes
Prep time: 20 minutes
Yields: 9 servings
Number of ingredients: 10
Provided by: Food Eater
Total time: 460 minutes
Cook time: 440 minutes
Prep time: 20 minutes
Yields: 9 servings
Number of ingredients: 10
Ingredients:
- 5 cups chicken broth
- 2 large sweet potatoes, peeled and cut into cubes
- 2 cups baby carrots
- 1 onion, chopped
- 1 teaspoon red curry powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup half-and-half
- 2 tablespoons real maple syrup
- salt and ground black pepper to taste
Nutrition:
- Calories: 150.2 calories
- Carbohydrate: 28.4 g
- Cholesterol: 9.9 mg
- Fat: 3.2 g
- Fiber: 4.3 g
- Protein: 2.7 g
- Saturated Fat: 2 g
- Sodium: 90.8 mg
- Sugar: 8.9 g
- Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
- Cook on Low for 7 hours.
- Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
- Cook on High for 20 minutes.
Curried Sweet Potato Soup
This can be kept in the fridge for 1 day without the coconut milk. Add in the coconut milk when you reheat the soup. The soup will become very thick as it stands. Thin with stock or water if necessary.
Provided by: Annisette
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 8
Provided by: Annisette
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 8
Ingredients:
- 1 tablespoon oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 3 teaspoons curry powder
- 2 1/2 lbs sweet potatoes, peeled and cubed
- 4 cups chicken stock
- 1 large apple, peeled, cored and grated
- 1/2 cup light coconut milk
Nutrition:
- Calories: 273.9 calories
- Fat: 4.5 grams
- Saturated Fat: 0.9 grams
- Cholesterol: 4.8 milligrams
- Sodium: 334.6 milligrams
- Carbohydrate: 52 grams
- Fiber: 7.2 grams
- Sugar: 15.2 grams
- Protein: 7.5 grams
- In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
- Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
- Process with an immersion blender (or in batches with a regular blender) until smooth.
- Stir in the coconut milk and reheat gently without boiling.
- Serve with warm pita bread.
Spicy Curried Sweet Potato Soup
I whipped this up after finding a great deal on a huge amount of sweet potatoes at the farmers' market and ran out of things to make with them. This is a little spicy, but you can adjust to your taste. Garnish with sliced basil leaves and sour cream, if you like.
Provided by: klancelle
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 11
Provided by: klancelle
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 11
Ingredients:
- 3 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 medium garlic cloves, peeled
- 1 (32 ounce) carton chicken stock
- 1 teaspoon curry paste
- 1 tablespoon yellow curry powder
- 1 (14 ounce) can diced tomatoes with green chile peppers
- ½ cup chopped fresh basil
- 1 tablespoon freshly grated ginger
- 1 teaspoon salt, or more to taste
- ½ (14 ounce) can coconut milk
Nutrition:
- Calories: 297.3 calories
- Carbohydrate: 45.1 g
- Cholesterol: 5.6 mg
- Fat: 11.5 g
- Fiber: 7.8 g
- Protein: 6.3 g
- Saturated Fat: 9.4 g
- Sodium: 2179 mg
- Sugar: 9.6 g
- Combine sweet potatoes, onion, and garlic cloves, in a pot. Add chicken stock, curry paste, and curry powder; bring to a low boil over medium heat. Reduce heat, cover, and simmer until sweet potatoes are tender, about 20 minutes.
- Remove from the heat. Stir in diced tomatoes with chile peppers, basil, ginger, and 1 teaspoon salt. Puree soup with an immersion blender until smooth; you can also use a regular blender or food processor to do this.
- Bring soup to a low boil again and stir in coconut milk. Adjust salt if needed.
Curried sweet potato soup
Thank you all so much for the sweet birthday wishes yesterday. I had a great day, although today is even…
Provided by: Jeanine Donofrio
Yields: 4 servings
Number of ingredients: 14
Provided by: Jeanine Donofrio
Yields: 4 servings
Number of ingredients: 14
Ingredients:
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoons madras curry powder
- 2 medium sweet potatoes, chopped into cubes
- ½ cup peas (can be frozen)
- 1 can lite coconut milk (2 cups)
- 2-4 cups veggie broth (less for a thicker consistency, more for thinner)
- 2 tablespoons brown sugar
- squeeze of one juicy lime
- a few handfuls of spinach
- salt
- handful of chopped cilantro, for garnish
- a few pinches of red pepper flakes
How to cook:
- In a large pot, heat coconut oil. Add onion and some salt salt. Cook, stirring, until it becomes translucent. (about 5 minutes). Add curry powder and garlic and cook for another 30 seconds (don’t let either burn).
- Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
- Stir in the peas and spinach and cook for just another minute or two.
- Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy.
- Top with cilantro and serve with naan bread on the side.
