Curried Sweet Potato And Brown Rice Soup Recipes

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CURRIED SWEET POTATO AND BROWN RICE SOUP



Curried Sweet Potato and Brown Rice Soup image

Make and share this Curried Sweet Potato and Brown Rice Soup recipe from Food.com.

Provided by DrGaellon

Categories     Yam/Sweet Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons olive oil
2 stalks celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
1 1/2-2 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (2 large)
1/2 cup long grain brown rice
1 -2 tablespoon curry powder
1 quart vegetable broth or 1 quart chicken broth
salt, to taste
black pepper, to taste
maple syrup, for serving

Steps:

  • In large pot or Dutch oven, heat oil over medium high heat. Add celery, carrot, and onion, and cook, stirring frequently, until onions are translucent and vegetables are beginning to soften, 3-5 minutes. Add sweet potatoes, rice, and curry powder. Stir to combine. Sprinkle with salt and pepper. Cook, stirring occasionally, until rice grains are translucent, 3-4 minutes. Pour in vegetable broth. Bring to a boil. Cover and reduce to a simmer. Cook until rice is tender and sweet potatoes are softened, 35 to 50 minutes. Season to taste with salt and pepper.
  • If you prefer a chunky soup, serve immediately. You can also partially puree with an immersion blender, or transfer 2 cups of soup to a regular blender, puree until smooth and stir back into soup. Serve hot with maple syrup drizzled on top.

Nutrition Facts : Calories 298.2, Fat 6.1, SaturatedFat 0.9, Sodium 123.2, Carbohydrate 56.9, Fiber 7.4, Sugar 9.2, Protein 5.2

CURRIED SWEET POTATO SOUP



Curried Sweet Potato Soup image

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

Categories     Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

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