Time 45m Yield 4 Number Of Ingredients 10 Steps:
Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes. Puree the sweet potatoes with the broth using an immersion blender until smooth. Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper. Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant. Ladle soup into bowls; garnish with toasted pecans.
Time 50m Yield 8 Number Of Ingredients 6 Steps:
Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes. Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.
Time 2h15m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth). Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.
Time 55m Yield 8 Number Of Ingredients 9 Steps:
Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes. Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.
Time 3h30m Yield 4 Number Of Ingredients 9 Steps:
Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours. Blend soup using an immersion blender, or in batches in a food processor, until smooth.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender. Place vegetables and liquid into a food processor. Puree. Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Time 50m Yield 6-7 serving(s) Number Of Ingredients 9 Steps:
Vegetables should be finely cut. Combine chicken broth, sweet potatoes, carrots and onion in a large pan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Add butter and garlic over medium heat. Stirring constantly, cook 8 minutes Stir in orange juice, cream and salt and peppers. Return to low heat, cook 10 minutes or until heated through.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Peel and cut sweet potatoes into 1’’ cubes, set aside. In large saucepan, heat oil over medium heat. Add onion, garlic, ginger and curry paste. Cook, stirring occasionally for 3 minutes or until softened. Add sweet potatoes, stir for 1 min or until coated. Add broth and bring to boil. Reduce heat, cover and simmer 10 min or until potatoes are tender. Cool. Puree cooled soup in blender. Reheat and serve.
More about “quick and easy sweet potato soup recipes”
Time 1h Yield 4 Number Of Ingredients 8 Steps:
Heat enough water to cover sweet potatoes to boiling in 2-quart saucepan. Add sweet potatoes. Cover and heat to boiling; reduce heat. Simmer 30 to 35 minutes or until potatoes are tender when pierced with a fork; drain. When potatoes are cool enough to handle, slip off skins; discard skins. Place potatoes in blender or food processor. Add 1/2 cup of the broth. Cover and blend on medium speed until smooth. Return blended mixture to saucepan. Stir in remaining broth, the orange juice, salt and 1/4 teaspoon nutmeg. Cook over medium-high heat, stirring constantly, until hot. Stir in milk. Cook, stirring frequently, until hot. Sprinkle with pecans and additional nutmeg.
