Time 45m Yield 4 servings. Number Of Ingredients 11 Steps:
In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes. Stir chipotle peppers into the sweet potato mixture. Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt. Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.
Time 50m Yield 8 Number Of Ingredients 11 Steps:
Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes. Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.
Time 40m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes. Stir in spices and cook for a further 2 minutes. add sweet potato and carrot and sweat well for 10 minutes. add stock and cover, bring to the boil and simmer for 20 minutes. Add chick peas and simmer for further 10 mins until chick peas are tender. Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.
More about “spicy sweet potato chickpea soup recipes”
Time 35m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Cook couscous according to package directions. Place garlic and salt into bowl of food processor and blend until garlic is finely chopped. Add paprika, cumin seeds, black pepper, ginger, and allspice. Process 15 seconds. While processor is running, pour olive oil through cover opening until mixture forms paste. In a large saucepan, combine the completed spice paste, sweet potatoes, broth or water, tomatoes with juice, chickpeas, and okra. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and simmer 10 minutes more or until vegetables are tender. Serve stew with couscous and hot pepper sauce.
