Best 4 Spiced Sweet Potato Soup Recipes

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP

Steps:

• If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
• Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
• While the onions are cooking, peel and dice the sweet potato and carrots.
• Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
• Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
• Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
• Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
• Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
• Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
• This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
• You can sub pumpkin pie spice for the ground spices listed.
• Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

SPICED CARROT AND SWEET POTATO SOUP WITH ALMOND AND GINGER MATZO

Steps:

• Melt margarine in heavy large pot over medium-high heat.
• Add carrots, onion and sweet potato.
• Saute until onion is translucent, about 8 minutes.
• Add 2 3/4 teaspoons cumin, paprika, cayenne and cinnamon; stir 1 minute.
• Add 8 cups broth and bring to boil.
• Reduce heat to medium-low, cover and simmer until carrots are very tender, about 30 minutes.
• Puree soup in small batches in blender until smooth.
• Return to same pot.
• Mix in remaining 1/2 teaspoon cumin.
• Thin soup with all or part of remaining 1 cup broth.
• Season soup to taste with salt and pepper.
• Refrigerate until cold; then cover and keep refrigerated at least 1 day and up to 3 days.
• Rewarm soup over medium heat and ladle into bowls; add matzo balls and sprinkle with cilantro.

SPICED SWEET POTATO SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to slow cooker and heat through. If desired, top servings with pumpkin seeds.

SPICED SWEET POTATO AND GARLIC SOUP

Steps:

• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, garlic, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in 3 1/2 cups of water and bring to a simmer.
• Add the sweet potato, bring back to a simmer and cook until both potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Meanwhile, combine the remaining 2 tablespoons of oil and sliced garlic clove in a small skillet and heat over medium. Swirl the pan as the garlic becomes fragrant and turns golden brown, 4 to 5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve with garlic oil.
• Reheat the soup if necessary, and adjust the consistency and seasoning with additional water, salt and pepper. Stir in the butter off the heat right before serving.
• Serve hot and garnish with the toasted garlic, a drizzle of garlic oil and a sprinkle of parsley.
• Copyright 2016 Television Food Network, G.P. All rights reserved.