Best Southwest Sweet Potato Soup Recipes

SOUTHWEST SWEET POTATO SOUP

SOUTHWEST SWEET POTATO SOUP image

Number Of Ingredients 9

Ingredients

Southwest sweet potato soup
1 TB olive oil
½ cup chopped onion
2 cups peeled diced sweet potatoes
1 cup peeled diced baking potato
4 cups chicken or vegetable stock
1 cup frozen con kernels
1 roasted red bell pepper, diced
½ jalapeno pepper, seeded and chopped

Steps:

Heat oil over medium heat. Add onions and cook until transparent but not browned. Add potatoes and cook a few minutes longer. Add stock, heat to boiling. Reduce heat and simmer uncovered for about 20 minutes or until potatoes are tender. Puree soup with immersion blender. Add corn and peppers. Cook over medium heat until heated through, about 5 minutes.

SWEET POTATO AND SALSA SOUP

Sweet Potato and Salsa Soup image

A little bit sweet and a little bit spicy - but you can make it anywhere from mild to wild! Although relatively low-fat, low-calorie and high-fiber, it is delicious, flavorful and satisfying. You may choose to only partially puree for a chunkier texture. This soup freezes very well. Garnish with sour cream, cilantro, sourdough croutons, and cheese.

Provided by AnnInLondon

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

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 onions, chopped
1 large clove garlic, minced
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
6 cups vegetable broth
2 cups salsa
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons lime juice

Steps:

Heat oil in a large saucepan over medium-low heat. Cook and stir onion and garlic in hot oil until soft and translucent, 10 to 15 minutes. Stir sweet potatoes into onion mixture until potatoes are coated completely.
Mix broth into potato mixture, bring to a simmer, and cook until potatoes are soft, 15 to 20 minutes. Remove from heat; stir salsa, salt, and black pepper into soup.
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to saucepan over medium-low heat; when soup is hot, stir in lime juice.

Nutrition Facts : Calories 192.2 calories, Carbohydrate 36.5 g, Fat 4 g, Fiber 6.2 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 943.8 mg, Sugar 11.5 g