Number Of Ingredients 14 Steps:
Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine. Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat. Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return puree to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.
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 30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Heat oil in a medium saucepan over low heat. Add cumin and coriander seeds cook, stirring often, until seeds begin to pop. Add curry powder, dry mustard, garlic and ginger and cook until fragrant. Add chile, tomatoes,broth and salt. Bring to a boil. Add sweet potato and cook and return to a boil. Cook over low heat until sweet potato is tender. Serve with lime wedges.
Yield 8 Number Of Ingredients 15 Steps:
In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend. Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender. Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt. Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.
Time 1h30m Yield Serves 6 Number Of Ingredients 0 Steps:
In olive oil slowly fry chillies, onion, and garlic until soft. Once onions are soft add in squash and sweet potato, continue to fry on low heat for ten to twenty minutes or until softened on the outside and golden brown. Add in coriander let fry for 5 mins then add stock and let simmer for 20 mins stirring occasionally. Once squash and potato are soft cool for a few minutes then use hand blender to puree the mixture reheat and enjoy! garnish with some fresh coriander if desired
Time 6h20m Yield 12 servings (2-1/4 quarts). Number Of Ingredients 12 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.
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 40m Yield Serves 2 Number Of Ingredients 0 Steps:
Peel and roughly chop the sweet potato De-seed the pepper and chilli and roughly chop Add ingredients to a pan and add in the stock, season with salt and pepper Bring to the boil then simmer for 20-30 minutes until vegetables are tender. Remove from the heat and allow to cool slightly, then blend with hand blender or in liquidiser until smooth. Check seasoning and adjust to taste if necessary.
More about “spicy sweet potato soup recipes”
Number Of Ingredients 15 Steps:
Heat oil in a medium saucepan over medium-high heat. Add cumin seeds, coriander seeds, and mustard seeds. Cook, shaking pan often, until seeds are fragrant and begin to pop, about 30 seconds. Add turmeric, curry leaves, ginger, garlic, and chile; cook, stirring, 1 minute. Stir in tomatoes, stock, and salt; bring to a boil. Add sweet potato; return to a boil. Reduce heat; simmer until sweet potato is tender, about 10 minutes. Serve with lime wedges and cilantro.
