Best 14 Spicy Sweet Potato Soup Recipes

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Indulge in a culinary journey with our tantalizing Spicy Sweet Potato Soup, a harmonious blend of sweet and savory flavors that will warm your soul. This delectable soup features tender sweet potatoes, roasted to perfection, enveloped in a creamy broth infused with aromatic spices. A hint of cayenne pepper adds a touch of heat, while the natural sweetness of the potatoes balances the flavors, creating a symphony of tastes that will dance on your palate. Served with crunchy croutons and a sprinkle of fresh herbs, this soup is a comforting and satisfying meal that nourishes both body and soul.

But that's not all! This article presents a treasure trove of diverse soup recipes, each one a culinary masterpiece in its own right. From the classic Creamy Tomato Soup, a velvety embrace of ripe tomatoes simmered in a rich broth, to the hearty and comforting Chicken Noodle Soup, packed with tender chicken, vegetables, and golden noodles, there's a soup for every palate and occasion.

For a taste of the exotic, embark on a culinary adventure with our Thai Coconut Curry Soup. This vibrant soup brims with bold flavors, featuring a creamy coconut broth infused with aromatic spices, lemongrass, and kaffir lime leaves. Tender chicken and vegetables add texture and depth, while a hint of heat awakens your senses.

If you're craving a taste of the Mediterranean, our Mediterranean Lentil Soup awaits. This flavorful soup showcases the vibrant flavors of the region, with a rich broth brimming with lentils, fresh vegetables, and aromatic herbs. A squeeze of lemon adds a refreshing brightness, while a sprinkle of feta cheese lends a tangy finish.

For a delightful vegetarian option, our Butternut Squash Soup is a celebration of autumn's bounty. Roasted butternut squash lends a velvety texture and natural sweetness to the creamy broth, complemented by a medley of roasted vegetables. A touch of maple syrup adds a hint of sweetness, while a sprinkling of toasted pecans adds a delightful crunch.

Immerse yourself in the world of flavors with our diverse collection of soup recipes. Whether you're seeking comfort, craving adventure, or simply savoring the joy of a delicious meal, these soups will tantalize your taste buds and leave you feeling nourished and satisfied.

Let's cook with our recipes!

SPICY SWEET POTATO AND COCONUT SOUP



Spicy Sweet Potato and Coconut Soup image

Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!

Provided by Lynn

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

Time 1h5m

Yield 6

Number Of Ingredients 11

1 ½ pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 ½ tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
½ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
  • Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
  • Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g

SPICY CURRY NOODLE SOUP WITH CHICKEN AND SWEET POTATO



Spicy Curry Noodle Soup with Chicken and Sweet Potato image

Spicy Curry Noodle Soup with Chicken and Sweet Potato

Provided by Mai Pham

Categories     Soup/Stew     Chicken     High Fiber     Curry     Sweet Potato/Yam     Winter     Noodle     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 21

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
  • Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
  • Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
  • *Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

SWEET AND SPICY SWEET POTATO SOUP



Sweet and Spicy Sweet Potato Soup image

A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!

Provided by Julie Julie

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

Time 50m

Yield 8

Number Of Ingredients 11

3 tablespoons olive oil
4 shallots, sliced
1 pound tart apples, cored and cut into 1/4-inch pieces
2 tablespoons grated fresh ginger
1 lime, zested and juiced
¼ teaspoon red pepper flakes, or more to taste
¼ teaspoon ground cayenne pepper, or more to taste
2 quarts chicken broth
2 (15 ounce) cans sweet potatoes, drained
½ teaspoon salt, or to taste
1 lime, cut into wedges

Steps:

  • Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
  • Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g

SPICY SWEET POTATO & CHICKPEA SOUP



Spicy Sweet Potato & Chickpea Soup image

I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons olive oil
1 medium onion, chopped
2 teaspoons ground ancho chile pepper
1/2 teaspoon ground cumin
1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 cups chicken stock
1/4 cup water
6 bacon strips, cooked and crumbled
2 green onions, sliced
Shaved Parmesan cheese, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.

Nutrition Facts : Calories 334 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 8g fiber), Protein 15g protein.

SPICY CHIPOTLE SWEET POTATO SOUP



Spicy Chipotle Sweet Potato Soup image

Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.

Provided by Kent Jacobs

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

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 large yellow onion, chopped
3 ½ pounds sweet potatoes, peeled and cut into 2-inch chunks
4 ½ cups vegetable broth, or as needed
1 (7 ounce) can chipotle peppers in adobo sauce, drained
½ cup heavy cream
2 limes, juiced
salt to taste
1 cup sour cream
½ cup chopped fresh cilantro, or to taste

Steps:

  • Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
  • Stir chipotle peppers into the sweet potato mixture.
  • Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
  • Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.7 g, Cholesterol 33 mg, Fat 15.7 g, Fiber 7.7 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 501.9 mg, Sugar 11 g

SPICY SWEET POTATO SOUP



Spicy Sweet Potato Soup image

First Class Dining soup recipe, refreshing taste, full of flavour.

Provided by SARBEK

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

Yield 8

Number Of Ingredients 15

½ cup sour cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and cubed
1 tablespoon butter
1 onion, sliced
2 cloves garlic, sliced
4 cups chicken stock
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root
¼ cup smooth peanut butter
1 lime, juiced
2 tablespoons chopped fresh cilantro
salt to taste
1 large roma (plum) tomato, seeded and diced

Steps:

  • In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
  • Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
  • Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
  • Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.7 g, Cholesterol 10.5 mg, Fat 9 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 3.8 g, Sodium 462.2 mg, Sugar 6.8 g

SWEET AND SPICY SOUP WITH BLACK-EYED PEAS AND SWEET POTATO



Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato image

Contrasting the flavors of sweet (roasted red bell pepper and sweet potato), spicy (cayenne and crushed red pepper) and earthy (black eye peas) was the inspiration for this dish. Equally tasty whether served hot or cold.

Provided by amanda1432

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

Time 1h10m

Yield 8

Number Of Ingredients 26

½ red bell pepper
1 tablespoon olive oil
1 onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 cup water
1 cup vegetable broth
3 plum tomatoes, chopped
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (15 ounce) can sweet potatoes, drained and cut into chunks
1 tablespoon brown sugar
1 ½ teaspoons cinnamon
⅛ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
1 bay leaf
1 pinch dried thyme
1 pinch dried basil
1 pinch dried oregano
1 pinch dried rosemary
1 pinch garlic powder
1 pinch onion powder
1 pinch mustard powder
1 pinch cumin
1 pinch coriander
salt and cracked black pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
  • Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
  • Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
  • Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.

Nutrition Facts : Calories 134 calories, Carbohydrate 24.9 g, Fat 2.4 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 254.5 mg, Sugar 6.4 g

SPICY SWEET POTATO KALE CANNELLINI SOUP



Spicy Sweet Potato Kale Cannellini Soup image

This cross between a soup and a stew fits the meatless Monday bill quite nicely. It warms you right up, and satisfies without leaving you overstuffed.-Marybeth Mank, Mesquite, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
3 pounds sweet potatoes (about 5 medium), cubed
2 medium Granny Smith apples, peeled and chopped
1 teaspoon honey
1 teaspoon rubbed sage
3/4 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) vegetable broth
2 cans (15 ounces each) cannellini beans, rinsed and drained
3 cups chopped fresh kale
1/2 cup heavy whipping cream
Optional toppings: Olive oil, giardiniera and shredded Parmesan cheese

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 25-30 minutes., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender; return to pan. Add beans and kale; cook, uncovered, over medium heat until kale is tender, 10-15 minutes, stirring occasionally. Stir in cream. Serve with toppings as desired.

Nutrition Facts : Calories 250 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 615mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges

SPICY SWEET-POTATO SOUP



Spicy Sweet-Potato Soup image

Chicken stock anchors arich combination of dicedsweet potatoes, butternutsquash, leeks, onion, andcarrots spicedwith an exotic blend ofturmeric, cardamom, chilipowder, and cinnamon.Each serving is garnishedwith radish sprouts.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 1/4 teaspoons ground cardamom
1 teaspoon ground turmeric
3/4 teaspoon ground cinnamon
1/3 teaspoon chili powder
1 tablespoon unsalted butter
1 tablespoon olive oil
2 leeks, white and pale-green parts only, roughly chopped, washed well (1 cup)
1 large onion, cut into 1/4-inch dice
4 sweet potatoes, cut into 1/2-inch dice
1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
3 quarts Basic Chicken Stock for Chicken and Kale Soup
Coarse salt and freshly ground pepper
Radish sprouts, for garnish (optional)

Steps:

  • Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine.
  • Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat.
  • Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return puree to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.

SPICY SWEET POTATO CORN SOUP



Spicy Sweet Potato Corn Soup image

Make and share this Spicy Sweet Potato Corn Soup recipe from Food.com.

Provided by The8treKott

Categories     Yam/Sweet Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 cup onion, diced
2 teaspoons minced garlic
2 1/2 lbs sweet potatoes, cubed (about 3 medium ones)
4 cups vegetable broth
1 medium jalapeno, seeded and finely chopped (I put in half)
1 cup corn kernel
2 tablespoons molasses
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pinch ground cinnamon

Steps:

  • In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, about 3 minutes.
  • Add sweet potatoes and vegetable stock and bring to a boil.
  • Reduce heat and simmer until potatoes are soft, about 10 minutes.
  • Remove from heat.
  • Using an immersion blender or a food processor, puree contents of pot until smooth.
  • Reheat soup, stirring in jalepeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Adjust seasonings to taste.

SPICY SWEET POTATO AND COCONUT SOUP



SPICY SWEET POTATO AND COCONUT SOUP image

Categories     Potato

Yield 4 bowls

Number Of Ingredients 11

1 1/2 pounds sweet potatoes (about 3 large potatoes), rinsed
1 tablespoon vegetable oil
1 onion, roughly chopped
1 2-inch piece fresh ginger, peeled and thinly sliced
1 tablespoon red curry paste (found in the international section of markets)
1 15-ounce can unsweetened coconut milk
3 cups chicken or vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon kosher salt
1 tablespoon toasted sesame oil
1/2 cup fresh cilantro sprigs

Steps:

  • Preheat oven to 400° F. Put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool. Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Reduce heat to a simmer, partially cover, and cook for 5 minutes. Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes. Stir in the lemon juice and salt. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.

SPICY SWEET POTATO SOUP



Spicy Sweet Potato Soup image

This savory soup with Indian flavors is super nutritious and low fat. Make it as spicy as you want. Found on a Martha Stewart magazine with a few adaptations.

Provided by Mami J

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1/4 teaspoon cumin seed
1/2 teaspoon coriander seed
1 tablespoon curry powder
1 teaspoon dry mustard
1 piece fresh ginger, 2 inches long, finely chopped
1 garlic clove, minced
1 small hot chili pepper, finely chopped and seeded (serrano or Thai bird chile)
3 canned plum tomatoes, crushed
3 1/2 cups low sodium chicken broth
1/2 teaspoon sea salt
1 large sweet potato, peeled and cut into 1 inch chunks
lime wedge, for serving

Steps:

  • Heat oil in a medium saucepan over low heat. Add cumin and coriander seeds cook, stirring often, until seeds begin to pop. Add curry powder, dry mustard, garlic and ginger and cook until fragrant. Add chile, tomatoes,broth and salt. Bring to a boil. Add sweet potato and cook and return to a boil. Cook over low heat until sweet potato is tender. Serve with lime wedges.

Nutrition Facts : Calories 114, Fat 5.3, SaturatedFat 0.9, Sodium 375.9, Carbohydrate 13.3, Fiber 2.4, Sugar 3.5, Protein 5.8

SPICY SWEET POTATO SOUP



Spicy Sweet Potato Soup image

Whole cumin, coriander, and mustard seeds lend authentic Indian flavor. If you prefer not to eat them, leave them in the bottom of the pot when serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

1 tablespoon vegetable oil
1/4 teaspoon cumin seeds
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon yellow mustard seeds
1/4 teaspoon ground turmeric
4 fresh curry leaves
1 piece (2 inches) peeled fresh ginger, julienned
2 garlic cloves, minced
1 small hot chile (such as Thai bird chile), finely chopped (seeded for less heat, if desired)
3 canned whole plum tomatoes, crushed
3 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon coarse salt
1 medium sweet potato (about 8 ounces), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick pieces
Lime wedges, for serving
Fresh cilantro sprigs, for serving

Steps:

  • Heat oil in a medium saucepan over medium-high heat. Add cumin seeds, coriander seeds, and mustard seeds. Cook, shaking pan often, until seeds are fragrant and begin to pop, about 30 seconds. Add turmeric, curry leaves, ginger, garlic, and chile; cook, stirring, 1 minute.
  • Stir in tomatoes, stock, and salt; bring to a boil. Add sweet potato; return to a boil. Reduce heat; simmer until sweet potato is tender, about 10 minutes. Serve with lime wedges and cilantro.

Nutrition Facts : Calories 117 g, Fat 4 g, Fiber 3 g, Protein 3 g, Sodium 662 g

SPICY SWEET POTATO SOUP



SPICY SWEET POTATO SOUP image

Categories     Soup/Stew     Potato     Boil

Yield 6 people

Number Of Ingredients 14

1/2 cup (125 mL) crème fraîche or sour cream
1 tsp (5 mL) grated lime zest
1 large plum tomato
1 1/2 to 2 lbs (750 g to 1 kg) sweet potatoes (about 2 large)
1 tbsp (15 mL) butter
1 onion, sliced
2 large garlic cloves, sliced
4 cups (1 L) chicken or vegetable stock
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) crushed chilies
2 tbsp (25 mL) grated fresh ginger
1/4 cup (50 mL) crunchy or creamy peanut butter
1 lime
2 tbsp (25 mL) chopped fresh coriander or parsley

Steps:

  • Stir crème fraîche with zest, then cover and refrigerate. Seed and dice tomato; set aside to use as garnish. Peel potato and cut into chunks. Melt butter in a large pot over medium heat. Add onion and garlic. Cook 4 to 5 minutes or until softened. Add potatoes, stock, cumin, chilies and ginger. Bring to a boil, stirring frequently. Reduce heat and simmer 15 minutes, covered, or until potatoes are soft. Puree soup in batches in blender or food processor; return to pot. Using a whisk, stir peanut butter into soup. Heat until hot. Squeeze juice of lime into soup. Taste and add salt as needed. Stir in coriander. Ladle into warmed bowls and add a dollop of crème fraîche. Top with a few diced tomatoes.

Tips:

  • For a creamier soup, use an immersion blender or food processor to puree the soup until smooth.
  • Garnish the soup with a dollop of sour cream, yogurt, or Greek yogurt, and a sprinkle of chopped fresh cilantro, parsley, or chives.
  • Add a pinch of cayenne pepper or red pepper flakes to the soup for an extra kick of heat.
  • If you don't have any vegetable broth on hand, you can use water instead. Just add a little extra salt and pepper to taste.
  • Feel free to experiment with different vegetables in this soup. You could add carrots, celery, parsnips, or turnips.

Conclusion:

This spicy sweet potato soup is a delicious and nutritious meal that is perfect for a cold winter day. It's also a great way to use up leftover sweet potatoes. With its creamy texture, sweet flavor, and just the right amount of spice, this soup is sure to be a hit with your family and friends.

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