Best Indian Spiced Sweet Potato Soup Recipes

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INDIAN SPICED SWEET POTATO SOUP



Indian Spiced Sweet Potato Soup image

A sweet and mildly spiced soup perfect for your guests as they wait for Thanksgiving or Christmas dinner to be ready. On the upside to that, half of your food won't be missing before it even gets to the table =^_^=

Provided by PunkRockChef

Categories     Yam/Sweet Potato

Time 1h20m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 13

4 cups sweet potatoes (mashed)
2 cups heavy cream
2 cups milk
1/2 cup butter
1 cinnamon stick
1 bay leaf
2 black cardamom pods
4 green cardamom pods
1 tablespoon ginger-garlic paste
1/2 teaspoon ground coriander
1/2 teaspoon red chili powder
1/2 teaspoon ground nutmeg
coriander leaves (Cilantro)

Steps:

  • Boil and mash sweet potatoes. Set aside.
  • In a medium stock pot melt butter over medium-high heat.
  • Add cinnamon stick, black cardamom, green cardamom and bay leaf.
  • Stir whole spices until pods burst open.
  • Remove whole spices from butter.
  • Add ginger/garlic paste and sautéuntil golden brown.
  • Add sweet potatoes and mix together.
  • While whisking, add in milk and cream and mix until smooth.
  • Add coriander, ground red chilie, and nutmeg and stir.
  • Simmer on low heat for 35-45 minutes.
  • Serve with coriander leaves as a garnish.

Nutrition Facts : Calories 809.6, Fat 71.8, SaturatedFat 44.9, Cholesterol 241.1, Sodium 345, Carbohydrate 36.2, Fiber 4.3, Sugar 5.8, Protein 8.9

INDIAN SPICED SWEET POTATO SOUP



Indian Spiced Sweet Potato Soup image

Make and share this Indian Spiced Sweet Potato Soup recipe from Food.com.

Provided by saptekars

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 small yellow onion, chopped
1 lb sweet potato, cubed
2 large garlic cloves, minced
1 1/2 tablespoons curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
2 cups low sodium vegetable broth, plus
1/2 cup low sodium vegetable broth
1 (13 1/2 ounce) can coconut milk
1 (15 ounce) can low-sodium chickpeas
3 cups baby spinach leaves, packed

Steps:

  • In a large soup pot, heat oil and saute onion, potatoes, and garlic until onion is just tender, about 3 minute Add spices and cook stirring for 30 seconds. Add 2 cups broth and bring to a boil. Reduce heat and simmer, covered, for 15-20 minuts, until potatoes are tender.
  • Add coconut milk and stir to mix. Transfer about half the soup to a food processor and process until smooth. Return to pot and add additional 1/2 cup broth if needed to thin. Stir in chickpeas and spinach and cook for 2 minute more, until spinach is just wilted. Season with salt and pepper, and serve hot.
  • Add more beans and spinach for a heartier texture. Round out the meal with warm pita bread, chutney, and cucumbers and shredded carrots topped with plain yogurt.

Nutrition Facts : Calories 548.8, Fat 27.8, SaturatedFat 17, Sodium 140.1, Carbohydrate 65.3, Fiber 15.4, Sugar 17, Protein 15.2

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