Sweet Potato And Apple Cider Soup Recipes

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QUICK APPLE AND SWEET POTATO SOUP



Quick Apple and Sweet Potato Soup image

Provided by Sunny Anderson

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
2 stalks celery, chopped
1/2 cup chopped Vidalia onion
8 sprigs fresh thyme
Kosher salt and freshly ground black pepper
3 cloves garlic, smashed
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground cumin
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
4 Granny Smith apples, cored, peeled and cut into 1-inch chunks
4 cups vegetable stock
1 1/2 cups apple cider

Steps:

  • In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.
  • In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.
  • When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SWEET POTATO AND APPLE CIDER SOUP



Sweet Potato and Apple Cider Soup image

I got this from a Kitchen Basics Healthy Cooking with Stock cookbook . I have not tried it yet, but it sounds good so I wanted to share it. Hope you enjoy.

Provided by KitiKat1

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

6 cups kithchen basics unsalted vegetable stock
1 3/4 lbs sweet potatoes, peeled and diced 1-inch
1 small parsnip, peeled and diced 1-inch
2 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup pure apple cider
1 teaspoon Tabasco sauce
1 granny smith apple, diced, for garnish
1 tablespoon minced parsley, for garnish
salt and pepper

Steps:

  • Toss together the sweet poatoes, parsnips, garlic and olive oil.
  • Spresd on sheet pan and bake in pre-heated 375 degree oven until tender, about 45 minutes.
  • Tranfer half of the roasted vegetables to a blender and puree with 3 cups of the stock.
  • Pour into a large saucepan.
  • Repeat with the remaining vegetables and stock.
  • Add the apple cider and tobasco and heat through.
  • Season to taste.
  • Serve with the diced apples and minced parsley.

Nutrition Facts : Calories 128.4, Fat 3.5, SaturatedFat 0.5, Sodium 59, Carbohydrate 23.4, Fiber 3.6, Sugar 6.5, Protein 1.7

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

SPICED APPLE CIDER SOUP WITH SWEET POTATO DUMPLINGS, QUINCE, AND DATES



Spiced Apple Cider Soup with Sweet Potato Dumplings, Quince, and Dates image

Sitting in a spice cider soup, potato dumplings take on a fall twist with the use of sweet potatoes instead of russet and the use of quince and dates.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 24

2 quarts apple cider
9 McIntosh apples, coarsely chopped
5 Gala apples, coarsely chopped
2 tablespoons peeled and chopped fresh ginger
1 1/2 tablespoons black peppercorns, cracked
1 1/4 tablespoons mace
1 tablespoon whole cloves, cracked
2 cinnamon sticks or 1 tablespoon Saigon cinnamon
5 star anise, cracked
2 medium or 1 large sweet potatoes
2 teaspoons coarse salt, plus more, for roasting
2/3 cup plus 1 tablespoon all-purpose flour
1 large egg
3 tablespoons sugar
2 cups sugar
10 star anise, cracked
1 vanilla bean
2 fresh quince, peeled
1 tablespoon grapeseed oil
6 tablespoons pine nuts
1/2 teaspoon sugar
1/4 teaspoon coarse salt
6 fresh dates, pitted and cut into slivers
1/2 cup heavy cream, whipped into soft peaks

Steps:

  • Prepare the Spiced Apple Cider: In a large pot, combine apple cider, apples, ginger, peppercorns, mace, cloves, cinnamon, and star anise. Bring to a simmer; cook until apples break down, about 2 hours. Allow to cool overnight; pour through a strainer lined with cheesecloth.
  • Prepare the Sweet Potato Puree: Preheat oven to 325 degrees. Wrap sweet potatoes in parchment-lined aluminum foil, and place over a bed of salt on a baking sheet; bake until soft, 1 to 1 1/2 hours. Allow to cool.
  • Using a spoon, remove flesh into a bowl, and stir in 2 teaspoons of salt. Pass through a food mill, fitted with a fine disc, into a medium bowl. You'll need 1 cup of puree for the dumplings.
  • Form a well in center of puree. Add flour, egg, and sugar; mix until incorporated. Transfer to a pastry bag fitted with a large round tip; set aside.
  • Prepare the Poached Quince: In a medium saucepan, combine 6 cups water, sugar, star anise, and vanilla bean. Bring to a boil over high heat; reduce to a simmer. Add quince, and cover with a parchment paper round; weight with a small heatproof plate to keep the quince submerged. Poach until tender, testing with a knife, about 30 minutes. Allow to cool.
  • When completely cooled, remove quince, and cut in half lengthwise. Discard poaching liquid. Remove core, and cut into 1/2-inch pieces; set aside.
  • Prepare the Fried Pine Nuts: Heat grapeseed oil in a small skillet over medium-high heat; add pine nuts, and toss continuously until browned. Add sugar and salt, tossing to coat. Drain on a paper towel. Allow to cool.
  • Just before serving, reheat Spiced Apple Cider. Bring a large pot of water to a boil; squeeze 1/2-inch long tubes of sweet potato mixture into water. Poach for 1 minute.
  • Meanwhile, divide quince and dates among six warmed serving bowls. Place a dollop of whipped cream on one side of each bowl. Using a slotted spoon, remove poached dumplings and place over fruit; ladle warm cider into bowl opposite the cream. Serve immediately.

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 :

ROAST PORK WITH APPLES AND SWEET POTATOES



Roast Pork with Apples and Sweet Potatoes image

Apples and pork always pair well. The addition of sweet potatoes makes this main dish even more pleasing!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/4 cup packed brown sugar
6 tablespoons butter or margarine, melted
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 medium red cooking apples, sliced (about 2 cups)
2 medium dark-orange sweet potatoes, peeled and thinly sliced (about 2 1/2 cups)
1 medium onion, chopped (1/2 cup)
2 pork tenderloins (1 lb each)

Steps:

  • Heat oven to 425°F. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Reserve 2 tablespoons of the butter mixture. Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat. Arrange apple mixture in roasting pan or 13x9-inch (3-quart) glass baking dish. Cover tightly with foil and bake 20 minutes.
  • Meanwhile, brush pork with reserved butter mixture. Heat 10-inch nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly.
  • Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 20 g, TransFat 0 g

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