Spicy Roasted Sweet Potato Soup With Curried Apples Recipes

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ROASTED SWEET POTATO SOUP WITH CURRIED APPLES



Roasted Sweet Potato Soup with Curried Apples image

Get that creamy feeling without having to reach for the heavy cream with velvety sweet potatoes offset by tart apples and fragrant curry powder.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h50m

Yield Makes 6 cups

Number Of Ingredients 15

2 1/2 pounds sweet potatoes (3 or 4)
2 tablespoons olive oil
1 medium onion, halved and sliced
Coarse salt and ground black pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced
3 garlic cloves, coarsely chopped
1/2 cup dry sherry (optional)
4 cups vegetable broth, homemade or canned
2 teaspoons white-wine vinegar
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple (4 ounce) peeled, cored, and diced
1/4 cup plain yogurt
2 tablespoons chopped mint, for garnish

Steps:

  • Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.
  • Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
  • Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.
  • In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.

Nutrition Facts : Calories 285 g, Fat 8 g, Protein 7 g

CURRIED SWEET POTATO-APPLE SOUP



Curried Sweet Potato-Apple Soup image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 13

3 medium sweet potatoes
3 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/4 teaspoon freshly grated nutmeg, plus more for garnish
1 1/2 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1 1/4 cups chunky applesauce
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 to 2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
  • Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
  • Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
  • Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.

Nutrition Facts : Calories 287 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 23 milligrams, Sodium 235 milligrams, Carbohydrate 40 grams, Fiber 4.5 grams, Protein 5 grams, Sugar 5 grams

CURRIED SWEET POTATO SOUP



Curried Sweet Potato Soup image

A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup.

Provided by Food Eater

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

Time 7h40m

Yield 9

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 28.4 g, Cholesterol 9.9 mg, Fat 3.2 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 90.8 mg, Sugar 8.9 g

SPICED SWEET POTATO SOUP



Spiced Sweet Potato Soup image

This Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 12

2 pounds sweet potatoes (about 4 medium), peeled and chopped
1 large sweet onion, finely chopped
1 medium sweet red pepper, finely chopped
1-1/2 teaspoons curry powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon grated lemon zest
1/8 teaspoon coarsely ground pepper
6 cups reduced-sodium chicken broth
Salted pumpkin seeds or pepitas, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to slow cooker and heat through. If desired, top servings with pumpkin seeds.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

ROASTED SWEET POTATO & APPLE SOUP



Roasted Sweet Potato & Apple Soup image

Savory with a touch of sweetness, this fall soup is sure to keep the chill away. Serve it as a starter or paired with a grilled sandwich for lunch or a light dinner. -Lisa Kalmbach, Papillion, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 4 servings.

Number Of Ingredients 9

2 medium sweet potatoes, peeled and cubed
1 large onion, cut into 1-inch pieces
1 large Gala or other apple, peeled and cubed
3 garlic cloves
2 tablespoons olive oil
3 cups vegetable or chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
Reduced-fat sour cream, optional

Steps:

  • Preheat oven to 400°. Place sweet potatoes, onion, apple and garlic cloves in a greased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 40-45 minutes or until very tender, stirring occasionally., Cool slightly. Process in batches in a blender with broth until smooth. Transfer to a large saucepan. Stir in salt and pepper; heat through, stirring occasionally. If desired, serve with sour cream.

Nutrition Facts :

ROASTED SWEET POTATO SOUP WITH CURRIED APPLES



Roasted Sweet Potato Soup with Curried Apples image

For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.

Categories     potato     roasted     apples     with     soup     Sweet     Curried

Yield 4

Number Of Ingredients 15

2 1/2 lb. sweet potatoes
2 tbsp. olive oil
1 medium onion
Coarse salt and ground black pepper
1 red bell pepper
2 jalapeño peppers
3 clove garlic
1/2 c. dry sherry (optional)
4 c. vegetable broth
2 tsp. white-wine vinegar
1 tsp. honey
1/4 tsp. curry powder
1 small tart apple
1/4 c. plain yogurt
2 tbsp. Chopped mint

Steps:

  • Preheat oven to 400 degrees F. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.
  • Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapeños, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
  • Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.
  • In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.

Nutrition Facts : Calories 285 calories

CURRIED SWEET POTATO, CARROT, AND APPLE SOUP



Curried Sweet Potato, Carrot, and Apple Soup image

Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.

Provided by emccabe

Time 1h20m

Yield 4

Number Of Ingredients 12

2 medium sweet potatoes, peeled and cubed
2 cups baby carrots
2 small apples - peeled, cored, and cubed
1 medium yellow onion, chopped
1 tablespoon vegetable oil
1 tablespoon curry powder
2 teaspoons garlic salt
1 teaspoon ground black pepper
2 cups skim milk
1 tablespoon grated fresh ginger
1 teaspoon lemon juice
2 tablespoons crumbled goat cheese, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
  • Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
  • Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
  • Serve warm with crumbled goat cheese.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 46.3 g, Cholesterol 5.2 mg, Fat 5.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 1093.3 mg, Sugar 20.9 g

ROASTED SWEET POTATO & CARROT SOUP



Roasted sweet potato & carrot soup image

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day

Provided by Chelsie Collins

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 50m

Number Of Ingredients 7

500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and cut into chunks
3 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
1l vegetable stock
100ml crème fraîche, plus extra to serve

Steps:

  • Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
  • Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
  • Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
  • Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
  • Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
  • Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

CURRIED SWEET POTATO AND APPLE SOUP



Curried Sweet Potato and Apple Soup image

Tired of the same old baked sweet potato? Warm up with this pairing of sweet potato and apple spiced with a hint of curry. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, sliced
2 cloves garlic, sliced
1 tablespoon finely chopped gingerroot
1 teaspoon curry powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 cups water
1 1/4 lb sweet potatoes, peeled and cut into 1-inch pieces
3 large Granny Smith apples, peeled, cored and cut into 1-inch pieces
1/2 cup chopped fresh cilantro

Steps:

  • In large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onions are tender.
  • Add gingerroot, curry powder, cumin, salt and cinnamon. Cook, stirring constantly, 1 minute. Add water, sweet potatoes and apples. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring frequently, or until sweet potatoes are very tender.
  • In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend until smooth. Repeat with remaining soup. Reheat if necessary. Stir in cilantro.

Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 11 g, TransFat 0 g

SPICY SWEET POTATO AND COCONUT SOUP



Spicy Sweet Potato and Coconut Soup image

Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!

Provided by Lynn

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

Time 1h5m

Yield 6

Number Of Ingredients 11

1 ½ pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 ½ tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
½ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
  • Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
  • Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g

SPICY ROASTED SWEET POTATO SOUP WITH CURRIED APPLES



Spicy Roasted Sweet Potato Soup With Curried Apples image

For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.

Provided by sofie-a-toast

Categories     Yam/Sweet Potato

Time 36m

Yield 6 cups

Number Of Ingredients 15

2 1/2 lbs sweet potatoes (3 or 4)
2 tablespoons olive oil
1 medium onion, halved and sliced
coarse salt & fresh ground pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced
3 garlic cloves, coarsely chopped
1/2 cup dry sherry (optional)
4 cups vegetable broth
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple, peeled, cored, and diced
1/4 cup plain yogurt
2 tablespoons chopped mint, for garnish

Steps:

  • Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.
  • Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
  • Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.
  • In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.

Nutrition Facts : Calories 243.3, Fat 5.1, SaturatedFat 0.9, Cholesterol 1.3, Sodium 111.7, Carbohydrate 46.8, Fiber 7.3, Sugar 13.7, Protein 4

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