Time 2h25m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.
Time 50m Yield 8 Number Of Ingredients 6 Steps:
Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes. Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.
Time 50m Number Of Ingredients 7 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.
Time 1h Yield 8 servings Number Of Ingredients 14 Steps:
Melt the butter in a 4-quart saucepan. Add the garlic, onion, carrot and celery and cook on low until tender and translucent. Add the thyme. Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes. Add the apples and cook another 5 minutes or so, until they are tender. Pour in the beer and deglaze the pan. Add 5 cups water and the cinnamon stick and simmer for 30 minutes. Season with salt and pepper. Allow soup to cool slightly, then purée it in a blender. You may have to do this in two batches. Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. Check seasonings. Thread the marshmallows on several bamboo skewers, leaving a little space between them. Ignite them over a flame, just a few seconds, so they’re lightly toasted. Blow out the flame and gently remove the marshmallows to a cutting board. Pour the soup into bowls, top each with a few toasted marshmallows and serve.
Time 45m Yield 4 Number Of Ingredients 10 Steps:
Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes. Puree the sweet potatoes with the broth using an immersion blender until smooth. Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper. Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant. Ladle soup into bowls; garnish with toasted pecans.
Time 50m Yield 2 Number Of Ingredients 11 Steps:
Place sweet potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 15 to 20 minutes. Drain. Let cool until safe to handle. Cut into medium pieces. Melt butter in a skillet over medium heat. Add onion and garlic. Cook and stir until onion is translucent and slightly browned, about 5 minutes. Pour in chicken stock and bring to a boil. Add the sweet potato, cumin, ginger, black pepper, brown sugar, cinnamon, and red pepper flakes. Cook until flavors come together and sweet potato is soft, about 10 minutes. Puree soup with an immersion blender until smooth.
Time 40m Yield 3 to 4 servings Number Of Ingredients 13 Steps:
Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet. In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes. While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil’s temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.) Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.) Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed. Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.
Time 5h15m Yield 8 servings (2-1/2 quarts). Number Of Ingredients 11 Steps:
In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Time 45m Yield 8 servings (2 quarts). Number Of Ingredients 14 Steps:
In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.
Time 1h25m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown. Add the diced sweet potato and diced pear, and sauté for 3-4 minutes. If using canned pears, only sauté the diced sweet potato at this stage and add the pears later. Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft. If including wine in your soup, add this in the last 10 minutes while the soup is simmering. Cool the soup for about 30 minutes. If using canned pears, drain these well, reserve the juice and add the pears now. They will help to cool down the soup. There is no need to chop the pears as the soup is about to be processed. In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor. Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine. Return the soup to the pot. If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley. If serving later: refrigerate after processing. If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave. If freezing: freeze after processing. When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
Time 1h Yield Serves 4 Number Of Ingredients 0 Steps:
Peel and slice the sweet potatoes into discs about a half centimetre thick. Put the sweet potoatoes, onions, red pepper and cumin into an oven proof bowl and pour over the olive oil. Roast in the oven at 200C for about 45 minutes until all the ingredients are soft. Put the cooked vegetables into a blender and add the hot vegetable stock. Blend to a liquid and serve. Add more vegetable stock if you require a thinner consistency.
