Best 4 Slow Cooker Sweet Potato Chocolate Mole Soup Recipes
Tantalize your taste buds with a culinary adventure that blends the vibrant flavors of sweet potatoes, rich chocolate, and the captivating aroma of Mexican mole. This slow-cooker sweet potato chocolate mole soup is a symphony of sweet, savory, and smoky notes, offering a unique and unforgettable taste experience. Embark on a culinary journey as we unveil the secrets behind this extraordinary dish, exploring the intricate layers of flavors and textures that make it a true masterpiece.
In addition to the main recipe, discover a delightful collection of variations that cater to diverse dietary preferences and culinary inclinations. Indulge in the vegan and gluten-free versions, ensuring that everyone can savor the exquisite flavors of this remarkable soup. Experiment with the spicy chocolate mole variation, adding a touch of heat to awaken your senses. And for those who prefer a milder experience, the sweet potato and black bean soup offers a comforting and flavorful alternative.
SLOW COOKER SWEET POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
- Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.
SLOW-COOKER SWEET POTATO AND LENTIL SOUP
Provided by Food Network Kitchen
Time 8h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
- Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
- Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.
Nutrition Facts : Calories 257, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 10 grams, Protein 12 grams
SLOW COOKER SWEET POTATO SOUP
I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 5h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.
EASY SLOW-COOKER POTATO SOUP
This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 6h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender., Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.
Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 711mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
Tips:
- To save time, use pre-cut sweet potatoes or butternut squash. You can also roast the sweet potatoes or butternut squash ahead of time.
- If you don't have any canned chipotle peppers in adobo, you can make your own by roasting 1-2 chipotle peppers in a comal or skillet until fragrant and then blending them with a little bit of water.
- Feel free to adjust the amount of chili powder and cumin to taste. If you like a spicier soup, add more chili powder. If you prefer a milder soup, add less chili powder.
- Serve the soup with a dollop of sour cream, yogurt, or guacamole.
- Garnish the soup with chopped cilantro, green onions, or pepitas.
Conclusion:
This slow-cooker sweet potato chocolate mole soup is a delicious and easy way to warm up on a cold day. The combination of sweet potatoes, chocolate, and mole sauce is unique and flavorful. This soup is also a great way to get your daily dose of vegetables. Serve it with a dollop of sour cream, yogurt, or guacamole and a sprinkling of chopped cilantro, green onions, or pepitas.
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