edium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce
ven to 425\u00b0F. Place sweet potato on a parchment paper-lined
mins, until tender. Add sweet potato and stock. Bring to a
br>Add carrots, onion and sweet potato.
Saute until onion is
about 5 minutes. Add the sweet potato and cook 1 or 2
Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.
Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.
Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.
Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic
Cut potato, squash and shallots in half-
oles all around the sweet potato.
Wrap the sweet potato in foil and
Heat oil in a large heavy-based saucepan,.
add leek and onion and cook over low-medium heat for 8-10 minutes or until soft.
Stir in sweet potato and cumin seeds and cook for 2 minutes.
Add stock, bring to the boil, then reduce heat and simmer for 20 minutes, or until potato is tender.
Puree soup, in batches, in a food processor until smooth and season to taste.
Ladle soup into warm serving bowls and swirl a spoonful of yoghurt in each bowl.
Peel sweet potato and chop into pieces no
Preheat oven to 400 F and bake sweet potato 50-60 minutes till soft and tender. (can be made the night before and rewarmed in the microwave).
Remove potato skins, add to blender with broth and milk. Blend until smooth adding more broth and milk if you like yours thinner.
Add the chipotle powder, lime juice and salt.
Pour soup in pan and warm on low being careful not to boil. (can also be warmed in bowls for about 30 seconds in the microwave).
Garnish with diced avocado, cilantro and tortilla chips if using.
Heat the oil.
Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are soft and very lightly browned.
Add the bell peppers and saute for another 10-15 minutes, until the bell peppers are soft and everything is lightly browned.
Add the sweet potato, vegetable broth, bay leaves, salt, and butter and simmer for 10-15 minutes, until the sweet potato is soft.
Remove the bay leaves and blend the soup until mostly smooth.
Enjoy!
Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.
Combine parsnips, Japanese sweet potato, carrots, and onion in a
minutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika
inutes.
Meanwhile, place cubed sweet potato in a steamer over 1
0 seconds. Add chicken broth, sweet potato, and bay leaf. Bring to
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.
Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
Add finely grated ginger and red curry paste and cook for 1-2 minutes.
Add the chopped sweet potato and chicken stock and cook for 15 minutes.
Add the coconut cream and bring back to a simmer.
Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
Divide between bowls and decorate with coriander leaves.