ISO Sweet Potato Soup Recipe

[RUSTYSMOM]

Does anyone have a recipe for a good sweet potato soup? The one I am trying to make has a smooth consitency and may also have carrots in it. It is delicious. Now I just need to figure out how to make it... Anything you can offer is appreciated.

[SHERRY]

I have not tried any of these recipes. The last one has carrots in it, and all of them are pureed. Good Luck and let us know if you find a keeper http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

Chunky Spiced Tomato Soup

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cooking Light 1993 Soups And Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
3/4 cup peeled chopped sweet potato
1/4 cup chopped shallot
2 cloves garlic -- minced
2 tablespoons sun-dried tomato tidbits
1/4 teaspoon chili powder
1 (14.5-ounce) can no-salt-added stewed tomatoes
1 (5-ounce) can spicy-hot vegetable juice

Coat a medium saucepan with cooking spray, and place over medium-high heat until hot.

Add sweet potato and next 2 ingredients, and sauté 4 minutes. Add sun-dried tomato bits and the remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until sweet potato is tender.

Place 3/4 cup of tomato mixture in container of an electric blender; cover and process until smooth. Add tomato purée to mixture in pan; stir well.

(serving size: 1-1/4 cups)

Source:
"Cooking Light, Oct 1993, page 124"
Copyright:
"© Cooking Light"
Yield:
"2 1/2 cups"

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Per Serving (excluding unknown items): 151 Calories; 1g Fat (3.5% calories from fat); 4g Protein; 35g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 323mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 86 Vegetable; 0 Fat.


* Exported from MasterCook *

Creamy Sweet Potato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Dec '96 Soups And Stews
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cubed peeled sweet potato -- (1/4-inch)
1 1/2 cups thinly sliced leek (about 1 medium)
1 1/4 cups fat-free chicken broth -- divided
2/3 cup evaporated skim milk
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
Dash white pepper
Dash ground nutmeg
Chopped leek (optional)

Combine sweet potato, sliced leek, and 1/4 cup broth in a 1 1/2-quart casserole; stir well. Cover, and microwave at HIGH 10 minutes, stirring after 5 minutes. Place sweet potato mixture in a blender or food processor; process until smooth. Add remaining ingredients except chopped leek; process 30 seconds or until blended. Garnish with chopped leek, if desired. Serve warm.

Serving Size: 3/4 cup

Source:
"Cooking Light, December 1996, p.155"
Copyright:
"© Cooking Light"
T(Cooking Time):
"0:10"

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Per Serving (excluding unknown items): 130 Calories; trace Fat (2.9% calories from fat); 8g Protein; 26g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 510mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

I found these on foodtv.com

SWEET POTATO SOUP
Recipe courtesy Cooking Live
1 tablespoon flour
1 tablespoon unsalted butter
1 1/2 cups chicken broth (or vegetable broth, if desired)
1 tablespoon light brown sugar
1 1/2 cups cooked sweet potatoes
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk
Salt, to taste

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 once 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.

Yield: 4 servings

GARLIC AND SWEET POTATO SOUP
Recipe courtesy of Gourmet Magazine
1/4 cup plus 1 tablespoon vegetable oil
3 medium leeks, trimmed and coarsely chopped
1 large head garlic, cloves separated and peeled
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
8 to 10 cups chicken stock or water
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese
1/4 cup finely chopped fresh chives

In a large heavy pot heat 3 tablespoons oil and saute the leeks until tender, about 5 to 8 minutes. Reserve 3 large cloves of the garlic. Add the remaining garlic and sweet potatoes to the pot and stir to combine. Add enough chicken stock or water to barely cover the vegetables. Season with salt and pepper. Bring to a boil, reduce heat and simmer until the sweet potatoes are very tender about 20 to 30 minutes.

Cut the reserved 3 cloves of garlic into very thin slices. In a small skillet heat the remaining 2 tablespoons oil and cook the sliced garlic until golden. Transfer garlic chips to paper towels to drain.

In a blender puree the soup, in batches, until smooth and transfer to another pot. Taste soup and adjust seasoning if necessary. Return soup to a simmer. Ladle soup into serving bowls and garnish with garlic chips, crumbled feta cheese and chives.

Yield: 6 servings


SWEET POTATO SOUP WITH BUTTERED PECANS
recipe courtesy of Gourmet Magazine
For the soup:
3/4 cup finely chopped onion
1 cup finely chopped leek, washed well and drained
2 large garlic cloves, minced
3 large carrots, sliced thin (about 1 1/2 cups)
1 bay leaf
3 tablespoons unsalted butter
2 pounds (about 3 large) sweet potatoes
1/2-pound russet (baking) potato
5 cups chicken broth plus additional for thinning the soup if desired
3/4 cup dry white wine
1 1/2 cups water

For the buttered pecans:
3/4 cup chopped pecans
2 tablespoons unsalted butter
Creme fraiche or sour cream as an accompaniment


Make the soup: In a kettle cook the onion, leek, garlic, and carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, wine, and water,simmer the mixture, covered, for 15 to 20 minutes, or until the potatoes are very tender,and discard the bay leaf. In a blender puree the mixture in batches until it is very smooth,transferring it as it is pureed to a large saucepan, add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the buttered pecans: In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown, and transfer them to paper towels to drain. The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag. Divide the soup among bowls and top each serving with a dollop of the creme fraiche and some of the buttered pecans.


Yield: About 11 cups, 8 to 10 servings
Prep Time: 25 minutes
Cooking Time: 45 minutes


[This message has been edited by SHERRY (edited 01-10-2001).]

[This message has been edited by SHERRY (edited 01-10-2001).]

[This message has been edited by SHERRY (edited 01-10-2001).]

[This message has been edited by SHERRY (edited 01-10-2001).]

[DeniseB]

Here is an easy recipe.

Creamy Sweet Potato Soup
4 sweet potatoes (about 1 pound each)
6 cups water
2 tbsn. butter, opt.
1/2 cup tomato sauce
12 oz. can Evaporated Skim Milk
2 teaspoons salt
1 teaspoon pepper
dash thyme or cinnamon


Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for a minute, but they don't have to be entirely smooth.
Put the mashed sweet potatoes into a large saucepan over medium heat, add the remaining ingredients and stir to combine.
When the soup begins to boil, reduce the heat and simmer for 50-60 minutes.

[RUSTYSMOM]

Wow - this is great !! Tahskn so much. I will be trying each of these until I find teh one I am envisioning! Thanks