Flexible Latin Sweet Potato Soup Recipes
CREAMY VEGAN ROASTED SWEET POTATO SOUP
I am constantly overwhelmed by the surprising depth of flavour of this simple little soup, the beauty of this soup - it's simplicity and bare ingredients. You just would not believe something so basic could taste so rich and deep AND creamy! Those macadamias are just pure magic in this soup. It is worth mentioning that I have made this soup in Australia and in the States, and it was quite different, due to the quality and variety of the sweet potatoes. They have a much bolder and richer flavour in Australia. If you are making this in the U.S use yams or orange sweet potatoes. You will also probably only need ½ cup of macadamias, and then taste your soup before you add the second ½ cup. I added a whole cup, and it yielded a soup of a very different personality. It was still sensational. But it resembled more of a nutty taste than that of sweet potato. It is really a matter of preference. Experiment and you will find your perfect blend.
Provided by The Blender Girl
Categories Yam/Sweet Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the sweet potato and cut into rustic chunks with the red onions.
- Toss the vegetables in olive oil and Celtic sea salt.
- Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
- Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
- Allow to cool slightly, and then place in batches with the raw macadamias.
- Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
- Garnish with some chopped coriander and some raw macadamias and devour!
Nutrition Facts : Calories 630.2, Fat 23.1, SaturatedFat 3.5, Sodium 253.7, Carbohydrate 100.7, Fiber 16.3, Sugar 22.9, Protein 9.3
FLEXIBLE LATIN SWEET POTATO SOUP
This Latin flavored soup is so flexible that it can easily be made vegan and the garnishes and spice can be increased or decreased depending on your taste. This is a nice thick soup if you like your soup thinner increase the liquid using equal amounts of stock and milk. To save time the sweet potato can be baked the night before when you are making dinner. I spotted the original recipe on pinterest and have slightly tweaked again attesting to the flexibility of the recipe.
Provided by Debbwl
Categories Yam/Sweet Potato
Time 1h15m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F and bake sweet potato 50-60 minutes till soft and tender. (can be made the night before and rewarmed in the microwave).
- Remove potato skins, add to blender with broth and milk. Blend until smooth adding more broth and milk if you like yours thinner.
- Add the chipotle powder, lime juice and salt.
- Pour soup in pan and warm on low being careful not to boil. (can also be warmed in bowls for about 30 seconds in the microwave).
- Garnish with diced avocado, cilantro and tortilla chips if using.
Nutrition Facts : Calories 618, Fat 13.9, SaturatedFat 4.4, Cholesterol 20.7, Sodium 519.3, Carbohydrate 113.6, Fiber 19.6, Sugar 22.5, Protein 15.9
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