Best Soup Nazis Cream Of Sweet Potato Soup Recipes

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CREAM OF SWEET POTATO SOUP



Cream of Sweet Potato Soup image

This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.

Provided by ZOEMC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 2h25m

Yield 6

Number Of Ingredients 8

3 large sweet potatoes
3 (14 ounce) cans low-sodium chicken broth
¼ cup brown sugar, or more to taste
½ teaspoon salt (to taste)
¼ teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
⅓ cup heavy cream

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.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 55.9 g, Cholesterol 21.4 mg, Fat 5.4 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 419.6 mg, Sugar 19.1 g

CREAM OF SWEET POTATO SOUP



Cream of Sweet Potato Soup image

Provided by Food Network

Categories     appetizer

Yield Serves 6

Number Of Ingredients 18

2 1/2 tablespoons unsalted butter
1 cup diced yellow onion
1/2 cup diced celery
1/2 cup peeled, diced carrot
1 1/2 teaspoons Roasted Garlic Puree, recipe follows
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1/8 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground allspice
1 small bay leaf
4 cups chicken stock
1 cup heavy whipping cream
1 tablespoon dark brown sugar
1 teaspoon light molasses
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 cup peeled garlic cloves
1 cup extra virgin or regular olive oil

Steps:

  • Melt the butter in a heavy 3-quart saucepan over medium-high heat. Add the onion, celery, carrot, and garlic puree; cook for 3 minutes, until vegetables are soft. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic.
  • Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. Remove the bay leaf. Puree the soup using a hand-held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out.) Pulse on and off until the soup is smoothly pureed. Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper. Serve hot.
  • Preheat oven to 300 degrees. Place the garlic in a small, ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
  • Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator for up to 1 month.
  • Reserve the remaining garlic-infused oil in another container and refrigerate.

EASY CREAM OF SWEET POTATO SOUP



Easy Cream of Sweet Potato Soup image

Make and share this Easy Cream of Sweet Potato Soup recipe from Food.com.

Provided by Jayne Holland

Categories     Yam/Sweet Potato

Time 50m

Yield 6-7 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans chicken broth
1 lb fresh sweet potatoes, diced
1 3/4 cups diced carrots
1 1/4 cups diced onions
2 teaspoons butter
1 garlic clove, minced
1/2 cup orange juice
5 ounces cream (add to taste)
salt and pepper

Steps:

  • Vegetables should be finely cut.
  • Combine chicken broth, sweet potatoes, carrots and onion in a large pan.
  • Bring to boil.
  • Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender.
  • Add butter and garlic over medium heat.
  • Stirring constantly, cook 8 minutes
  • Stir in orange juice, cream and salt and peppers.
  • Return to low heat, cook 10 minutes or until heated through.

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