Sweet and Creamy Soups—Sweet Potato and Chipotle Soup and Curried Carrot Soup
Sweet potatoes and carrots share the common feature of being powerhouses of Vitamin A, the hardworking and multi-tasking vitamin, antioxidant and beauty nutrient. What’s more, these vegetables are high-fiber, whole-grain crops which have many nutrients to offer. The bonus is that they are delicious vegetables as well, and are versatile cooking ingredients to boot, even as they can be cooked into the yummiest soups.
Sweet Potato and Chipotle Soup
The combination of sweet and hot flavors makes this soup very interesting. Smooth and creamy, this soup has just the right amount of kick to accentuate the sweet flavor.
Prep time: 15 minutes
Cook time: 50 minutes
Yield: 8 servings
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- coarse salt
- ground pepper
- 2 teaspoons ground cumin
- 2 cloves garlic, minced
- 2 lbs. sweet potatoes, peeled and cut
- 1 chipotle chili in adobo, chopped
- 7 cups low-sodium chicken broth
- sour cream, for serving
- toasted flour tortilla wedges, for serving (optional)
- In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat. Sauté the onion and season with salt and pepper, cooking and stirring for about 7 minutes or until a little brown around the edges. Add in the garlic and cumin and cook for 1 minute or until fragrant.
- Add in the sweet potatotes, chili and broth. Bring to a boil and reduce heat to low. Simmer while partially covered until the sweet potatoes can be mashed easily with a spoon, about 20 to 25 minutes.
- Working in batches, puree the soup in a food processor or blender until the mixture is smooth. Return the pureed soup to the pot and simmer until heated through. Season with salt and pepper. Top with sour cream and serve hot with tortilla wedges.
Curried Carrot Soup
Superb nutrition and great taste is yours in this carrot soup with curry. Carrots may not be as creamy as other starchy crops but it has a lovable sweetness all its own.
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 4 servings
- 2 tablespoons butter
- 1 cup chopped onion
- 1 teaspoon curry powder
- coarse salt
- ground pepper
- 2 (14.5-oz.) cans reduced-sodium chicken broth
- 2 lbs. carrots, peeled and cut into 1-inch chunks
- 1 to 2 tablespoons fresh lemon juice
- 2 tablespoons coarsely-chopped fresh cilantro, for garnish
- In a Dutch oven or large saucepan, heat oil over medium-high heat. Add the onion, curry powder, 2 teaspoons salt and ¼ teaspoon pepper. Cook for about 5 minutes, stirring until onions are limp and fragrant.
- Pour in the broth and water and add in the carrots. Bring to a boil, reduce heat and simmer for about 20 minutes or until the carrots are tender.
- Working in batches, puree the soup until smooth. Return to the saucepan to reheat. When heated through, remove from heat and stir in lemon juice. Garnish with cilantro and serve hot.
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