Best Sweet Potato And Jalapeno Soup Recipes

SWEET POTATO AND JALAPENO SOUP image

Yield 8 servings

Number Of Ingredients 14

-2 TBS unsalted butter or vegetable oil
-1 med. onion, peeled & chopped
-1 clove garlic, peeled and chopped
-3 sweet potatoes (8 oz ea.) peeled and chopped
-6 cups homemade or low sodium canned chicken broth
-1 jalapeno pepper, thinly sliced
-1 1/2 cups frozen corn kernels
-1/2 cup heavy cream
-1/4 tsp salt
-1/8 tsp pepper
-1/2 cup sour cream
-1 1/2 tsp fresh lime juice
-1/2 tsp grated lemon rind
-2 to 3 TBS fresh cilantro or parsley

Steps:

Melt butter in a soup pot over medium heat.Saute onion and garlic until soft (~ 5 min). Add sweet potatoes & broth. Bring to boil over high heat, reduce to simmer, and cook, partially covered, until vegetables are soft (~30 min). Strain soup, reserving solids and liquid separately. Place solids with some liquids in food processor or blender. Cover, blend until pureed. Whisk puree back into liquid and return to casserole. Stir in Jalapeno and corn. Cook 5 min. longer or until pepper is crisp tender. Just before serving, whisk in cream and bring soup to a simmer. Season with salt and pepper. Whisk together sour cream, lime juice and lemon rind. Ladle soup into bowls, and garnish each serving with drizzle of sour cream mixture and a sprinkle of cilantro. Soup can be made up to 2 days ahead and refrigerated, or up to 2 months ahead and frozen.

SWEET POTATO, JALAPENO AND SPINACH SOUP image

Categories Soup/Stew

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 sweet onion, chopped
1 shallot, chopped
1 jalapeno pepper, seeded and chopped
2 carrots, chopped
1 stalk celery, chopped
4 medium (about 2 pounds) sweet potatoes, peeled and cut in chunks
1 bay leaf
2 branches of fresh thyme
Sea salt and freshly ground pepper
1 bunch spinach, chopped in 1-inch strips

Steps:

In a large saucepan warm the olive oil over medium heat. Sauté onion, shallot, carrots and celery until the onions are translucent, about 5 minutes. Add sweet potatoes, bay leaf, thyme, and enough water to cover by 1 inch. Bring soup to a boil, cover, reduce heat and simmer until vegetables are very tender, about 30 minutes. Discard bay leaf and thyme branches and puree the soup with a vertical blender. Add sea salt and spinach, cover, and cook an additional 2 minutes. Serve immediately.