Ital Carrot And Sweet Potato Soup Recipes

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ITAL CARROT AND SWEET POTATO SOUP



Ital Carrot and Sweet Potato Soup image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 cups fresh carrot juice
2 sweet potatoes, peeled and cut into 3D4-inch chunks
1 (4-ounce) can chickpeas, drained
1 (1 1/2-inch) creamed coconut chunk, cut from a block*
1 small hot red chile, preferably Scotch Bonnet, chopped (wear gloves)
1 (3/4-inch) piece fresh ginger, very finely chopped
1 clove garlic, finely chopped
2 sprigs fresh thyme, leaves picked and finely chopped
1 large handful callaloo (amaranth) or spinach leaves, washed thoroughly, stemmed, optional
Stock, as needed
1 chunk butter, optional
Freshly ground black pepper, optional
1 tablespoon chopped fresh cilantro leaves, for garnish
Cream, sour cream or Greek yogurt, for service, optional

Steps:

  • Bring the carrot juice to a boil in a medium-sized saucepan. Add the sweet potatoes, chickpeas, creamed coconut, chile, ginger, garlic, and thyme. Simmer the ingredients gently, covered, for 10 minutes, or until the potatoes are soft. Shred the callaloo or spinach, if using, and add the leaves to the soup 5 minutes before the end of the cooking process. Leave the soup chunky or smash the chickpeas, and sweet potato with a potato masher, if desired. Adjust the consistency of the soup, to taste, with a little extra carrot juice or stock if you decide to mash it, as it will become very thick. Finish the soup with the butter, if using, and season with black pepper. Garnish with the fresh cilantro, and serve each bowl with a drizzle of cream or a dollop of Greek yogurt on top.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP



Sweet Potato, Carrot, Apple, and Red Lentil Soup image

This winter pureed soup will warm you up on the inside while still protecting the waistline.

Provided by zhidaoma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

¼ cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
½ cup red lentils
½ teaspoon minced fresh ginger
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
4 cups vegetable broth
plain yogurt

Steps:

  • Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
  • Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
  • Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 52.9 g, Cholesterol 21.6 mg, Fat 9 g, Fiber 9.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 876.3 mg, Sugar 15 g

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