Creamy Sweet Potato Soup Recipe Little Sunny Kitchen

Creamy Sweet Potato Soup Recipe Little Sunny Kitchen In a dutch oven or saucepan, heat olive oil, add the onion and carrot and sauté for a few minutes until the onion is translucent and the carrot has softened a little. add garlic, and cook for 30 seconds. add the spices, and cook for 30 more seconds. pour the stock to avoid the garlic from getting burnt. Instructions. preheat the oven to 400°f 200°c. in a roasting pan or a sheet pan, toss the sweet potatoes and carrots with olive oil, ground cumin, salt, and pepper. roast for 20 minutes or until fork tender. in a large dutch oven over medium high heat, heat olive oil and cook the onion until soft and translucent.

Creamy Sweet Potato And Leek Soup Recipe Soups & chilis. soups are well known for warming the soul, and here you'll find a collection of delicious and easy to make soups that will do just that. you're sure to find your own favorites here, but mine are olive garden copycat chicken gnocchi soup and this instant pot lentil soup. course. dietary. Stir to combine and bring to a boil over high heat. reduce the heat to maintain a simmer, cover, and cook until the sweet potatoes and aromatics are very soft and the flavors meld, 15 to 20 minutes. remove the pot from the heat remove and discard the cinnamon stick. add 1 4 cup heavy cream and stir to combine. Melt the butter in a large, thick bottomed pot over medium high heat. add the chopped onions and sauté for 3 to 4 minutes, then add the celery and leeks and sauté for 5 more minutes until softened. add the garlic and cook a minute more. add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg. Preheat the oven to 400ºf. line a baking sheet with parchment paper. slice the sweet potatoes in half lengthwise, then prick the skins a few times with a fork. drizzle one tablespoon olive oil over the sweet potatoes and then rub them to coat all surfaces. place the sweet potatoes cut sides down on the baking sheet.

Creamy Sweet Potato Soup Melt the butter in a large, thick bottomed pot over medium high heat. add the chopped onions and sauté for 3 to 4 minutes, then add the celery and leeks and sauté for 5 more minutes until softened. add the garlic and cook a minute more. add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg. Preheat the oven to 400ºf. line a baking sheet with parchment paper. slice the sweet potatoes in half lengthwise, then prick the skins a few times with a fork. drizzle one tablespoon olive oil over the sweet potatoes and then rub them to coat all surfaces. place the sweet potatoes cut sides down on the baking sheet. Heat olive oil in a medium skillet over medium high heat. add the onion and carrots and cook until the vegetables are softened, about 5 to 7 minutes, stirring occasionally. add the garlic, ginger, cinnamon, paprika, nutmeg, cumin, and cayenne pepper, and cook for another minute. remove the skillet from the heat. Season vegetables with salt and pepper. add water to the pot until it just covers the vegetables (about 4 5 cups) and bring to a boil. cover the pot. reduce heat to medium and simmer for about 30 minutes, until potatoes are very soft. using a hand blender, puree the soup in the pot until smooth.