Best 20 Spicy Potato Soup Recipes

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When the weather turns cold and crisp, there's nothing quite like a warm and hearty bowl of soup to warm your soul. And when it comes to satisfying and comforting soups, spicy potato soup is hard to beat. With its creamy texture, rich flavor, and just the right amount of heat, this classic soup is sure to become a favorite in your household. Whether you prefer a simple and straightforward recipe or one that's loaded with flavorful ingredients, there's a spicy potato soup recipe out there for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

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.

SPICY POTATO SOUP



Spicy Potato Soup image

My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.- Audrey Wall, Industry, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

1 pound ground beef
4 cups cubed peeled potatoes (1/2-in. cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce

Steps:

  • In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 764mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g 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 & 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.

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

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 PERUVIAN POTATO SOUP



Spicy Peruvian Potato Soup image

This robust Peruvian soup (known there as locro de papa) has the comfort of potatoes and the warming spiciness of chiles. Light enough for a simple lunch, it's also satisfying served as a dinner meal.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h35m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
1 medium sweet red pepper, cut into 1-inch pieces
3 garlic cloves, minced
1 carton (32 ounces) chicken stock
2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 can (4 ounces) chopped green chiles
1/2 cup minced fresh cilantro, divided
1/2 to 1 serrano pepper, seeded and finely chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 fully cooked Spanish chorizo link (3 ounces), chopped
Optional toppings: Sour cream and cubed avocado

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to a 4- or 5-qt. slow cooker. Add the chicken stock, potatoes, chiles, 1/4 cup cilantro, serrano pepper and seasonings. Cook, covered, on low 4-6 hours, until potatoes are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to slow cooker. Stir in chorizo and remaining 1/4 cup cilantro; heat through. If desired, serve with sour cream and avocado.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 472mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

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

SPICY POTATO-BEEF SOUP



Spicy Potato-Beef Soup image

I do not remember where I found this recipe, but it's been one that I've enjoyed for some years. This is rather spicy, and you may want to cut down on the peppers. I generally omit the ground pepper and use 2 tsp. of pepper sauce, but am posting the recipe as I originally wrote it down.

Provided by duonyte

Categories     Potato

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb ground beef
4 cups cubed peeled potatoes (1/2 in. cubes)
24 ounces tomato sauce
4 cups water
1/2 medium onion, chopped
1 teaspoon ground black pepper
1 teaspoon hot pepper sauce
salt, to taste

Steps:

  • In a large kettle, brown the beef and drain off the fat.
  • Add all the remaining ingredients and bring to a boil.
  • Reduce heat, cover, and simmer for about 1 hour.

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 POTATO, BEEF AND BEAN SOUP



Spicy Potato, Beef and Bean Soup image

This is my own variation of a classic spicy potato soup. the measurements for the seasonings and broths are all guesses as I never measure anything - just pour! Typically I am not a fan of tabasco sauce but I really love it in this recipe - it gives such a nice heat that is not overbearing but really hits you in the back of the throat! I have also used green beans in this soup with great results and since you need 24 ounces of tomato sauce I usually use a one pint (16 oz.) jar of home-canned tomato sauce and one regular store bought 8 oz. can. Overall this is just a nice hearty soup that will really warm you up on a cold winter day!

Provided by anonymous

Categories     Beans

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

6 cups peeled diced potatoes
2 lbs ground beef
2 (15 ounce) cans pinto beans
3 (8 ounce) cans tomato sauce
2 cups chicken broth
6 cups beef broth
1 tablespoon Tabasco sauce (to taste)
1 -2 tablespoon italian seasoning (to taste)
1 tablespoon dried basil (to taste)
1 -2 teaspoon salt, pepper and garlic powder, to taste

Steps:

  • Peel your potatoes and cut them into large but stilll bite-size chunks. Place them in a large (8 cup) measuring cup until the 6 cup line is reached. Cover them with cold water and place in the refrigerator to prevent them from turning brown until you are ready for them.
  • In a large stock pot, brown your ground beef and drain off the fat. Add in all seasonings and tomato sauce over medium heat - mix well.
  • Drain water from potatoes and add into the stock pot along with the beans (you can drain them if you like - I usually don't), and the broths.
  • Bring to a boil, reduce heat and simmer, covered for an hour or so, until the potatoes are really tender and all the flavors have melded together.

SPICY POTATO SOUP I



Spicy Potato Soup I image

This savory soup will warm you on the coldest day, and can help you chase away head colds.

Provided by Felicia Martinez

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

Time 50m

Yield 6

Number Of Ingredients 8

6 large potatoes, cubed
2 red bell peppers, seeded and diced
1 ½ serrano chiles, finely chopped
salt to taste
ground black pepper to taste
1 dash paprika
2 tablespoons vegetable oil
8 cups water

Steps:

  • In a saucepan, fry potatoes in oil until golden brown.
  • Stir in peppers, water, and seasonings. Cover, and simmer until potatoes are tender.

Nutrition Facts : Calories 341.6 calories, Carbohydrate 67.6 g, Fat 5 g, Fiber 9.3 g, Protein 8 g, SaturatedFat 0.8 g, Sodium 24.3 mg, Sugar 4.5 g

SPICY POTATO AND ASPARAGUS SOUP



Spicy Potato and Asparagus Soup image

Spicy potato and asparagus come together to make a hearty and healthy comfort food.

Provided by Raquel

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

Time 1h20m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
½ onion, chopped
1 large jalapeno, chopped
4 cloves garlic, chopped
6 potatoes, cubed
2 tablespoons beef bouillon
1 bunch asparagus, bottom halves removed and spears cut into inch-long pieces
2 tablespoons salt
ground black pepper to taste

Steps:

  • Heat oil in a soup pot over medium heat. Add celery, carrot, onion, jalapeno pepper, and garlic. Cook and stir until onion is softened, about 5 minutes. Add potatoes and enough water to cover. Add bouillon and bring to a boil, about 5 minutes. Cook until potatoes and carrots are soft, about 40 minutes.
  • Remove soup from heat and use a hand blender to puree until creamy. Add asparagus and bring soup to a boil. Cook until asparagus is tender but not soft, about 5 minutes more. Add salt and pepper.

Nutrition Facts : Calories 239.2 calories, Carbohydrate 43.9 g, Cholesterol 0.3 mg, Fat 5.1 g, Fiber 7 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 2799.9 mg, Sugar 4.7 g

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 INDIAN POTATO BEAN SOUP



Spicy Indian Potato Bean Soup image

The Indian spices in this dish make the kitchen smell as delicious as this soup tastes! Warm up some naan for an authentic finishing touch.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 35m

Yield 4

Number Of Ingredients 13

1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
1 medium yellow onion, diced
2 (32 fluid ounce) containers vegetable broth, divided
1 cup frozen peas and carrots blend
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons ground turmeric
2 (15 ounce) cans diced tomatoes including juice
1 (10 ounce) can tomato sauce
2 (15 ounce) cans garbanzo beans, rinsed
1 (8 ounce) package fresh baby spinach
2 tablespoons parsley, chopped

Steps:

  • Place the diced onions and one tablespoon of the vegetable broth in a large stock pot over medium heat.
  • Add the peas and carrots, cumin, coriander, garam masala, and turmeric. Stir to mix in spices. Heat through, about five minutes.
  • Add remaining vegetable broth, diced tomatoes and juice, and tomato sauce. Heat to boiling, stirring occasionally. Once boiling, turn heat down to simmer.
  • Add potatoes and garbanzo beans. Stir until potatoes are thoroughly incorporated. Simmer until heated through.
  • Add baby spinach and stir until wilted.
  • Serve immediately garnished with chopped parsley if desired.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 86.9 g, Fat 6.9 g, Fiber 16.9 g, Protein 17.4 g, SaturatedFat 1.9 g, Sodium 2664.9 mg, Sugar 15.3 g

PERUVIAN CHEESY POTATO SOUP WITH SPICY HERB SAUCE



Peruvian Cheesy Potato Soup With Spicy Herb Sauce image

Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup. If you cannot find chuños (they look like white pebbles), you can substitute russet potatoes, as detailed in the note here. In Peru, this soup is served with the chile-herb sauce called uchucuta, which adds sour and spicy notes to the broth.

Provided by Madhur Jaffrey

Categories     dinner, lunch, soups and stews, main course, side dish

Time 13h20m

Yield 8 to 10 servings

Number Of Ingredients 20

4 white chuños (dried potatoes), each about 1 1/2 to 2 inches in diameter
3 tablespoons olive oil
1 large (6 to 7 ounces) onion, peeled and chopped
6 to 7 large cloves of garlic, peeled and chopped fine
1 large stick of celery, diced
2 medium carrots, peeled and cut into 1/2-inch rounds
1 1-inch piece of fresh ginger, peeled and chopped very fine
8 1/2 to 10 cups water or unsalted chicken stock (if using salted stock, adjust salt in Step 2)
1 3/4 pounds russet potatoes (2 to 4 potatoes, depending on size), peeled and cut roughly into 1-inch dice
1/2 pound peeled pumpkin or butternut squash, cut into 1-inch dice
2 1/4 teaspoons salt, or to taste
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh tarragon leaves
3 tablespoons chopped flat-leaf parsley leaves
3 tablespoons chopped cilantro leaves
3 tablespoons chopped basil leaves
1/4 pound feta cheese, cut into 1/3-inch cubes
3 ounces spinach leaves, stems trimmed away and each leaf halved or quartered
Uchucuta sauce, for serving (see recipe)

Steps:

  • The evening before you cook the soup, wash the chuños and soak them in a large bowl of warm water, enough to cover it by several inches. Leave for 12 hours. Drain the chuños the next day, wash them off again and cut each potato into 8 to 10 parts. In a large pot, combine the chuño pieces with enough cold water to cover by several inches. Bring to a boil, then reduce heat to low. Cover and simmer until the chuños are puffed up and softer, about 20 minutes. Drain and set aside.
  • Put the oil in a large pot (at least 6 quarts) and set over medium-high heat. When hot, put in the onion and garlic. Stir and cook for 3 minutes. Add the celery and carrot. Stir and cook 3 minutes. Add the ginger and stir a few times. Put in the drained chuños, 8 1/2 cups water or stock, the russet potatoes, pumpkin or squash, salt, herbs and feta. Bring to a boil, cover, turn heat to low and cook gently for 30 to 40 minutes, or until vegetables are tender.
  • Add the spinach, stir and cook, covered, on low heat for another 10 to 15 minutes or until the vegetables are very tender but have not turned to mush. Check the salt. Thin the soup out with water or stock if it is too thick. It should be drinkable from the bowl.
  • Put 2 teaspoons of uchucuta sauce into each bowl of hot soup and stir it in. Add more if desired.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 726 milligrams, Sugar 4 grams

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 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 HOT POTATO SOUP



Spicy Hot Potato Soup image

by Cabot Creamery® on behalf of 3-A-Day™ of Dairy. Made a defatted version for supper tonight. Wonderful flavor. Feel free to modify as you like also.

Provided by drhousespcatcher

Categories     Potato

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 15

2 slices bacon or 2 slices vegan bacon
1 cup chopped carrot
1 cup chopped poblano chile
1 cup chopped onion
2 tablespoons minced seeded jalapeno peppers
1/2 teaspoon cumin
3 minced garlic cloves
32 ounces fat free chicken broth or 32 ounces vegetable broth
5 cups diced peeled baking potatoes
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups skim milk or 2 1/2 cups soymilk
5 ounces jalapeno cheddar cheese, see note
2 ounces cheddar cheese, see note
2/3 cup green onion

Steps:

  • Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.
  • Add carrots and next 5 ingredients to drippings. Sauté until golden brown. Stir in broth and add potato and salt. Bring to a boil. Cover, reduce heat and simmer 25 minutes or until potato is tender.
  • Combine flour and milk in a small bowl stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add cheddar and Jalapeño Cheddar cheese, stirring until melted.
  • Serve in bowls topped with green onions and crumbled bacon.
  • Notes:.
  • Use a Vegetarian Cheddar in place of the cheeses. Also add a small dash of Braggs or liquid smoke to the potato soup.
  • Used half chicken and half veggie broth. Didn't need the flour because I pureed the potato mix in the pot with my Phillips. And used fat free everything.

Nutrition Facts : Calories 176.9, Fat 4.5, SaturatedFat 2, Cholesterol 10.3, Sodium 610.3, Carbohydrate 27.5, Fiber 2.5, Sugar 3, Protein 7.5

Tips:

  • Use a variety of potatoes: Yukon Gold, red potatoes, and russet potatoes all have different textures and flavors that can add depth to your soup.
  • Roast the potatoes before adding them to the soup: Roasting the potatoes brings out their natural sweetness and gives the soup a more complex flavor.
  • Use a good quality vegetable broth: The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
  • Add your favorite vegetables: This recipe is a great way to use up leftover vegetables. Add whatever you have on hand, such as carrots, celery, onions, or bell peppers.
  • Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.

Conclusion:

Spicy potato soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover potatoes and vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious soup that the whole family will enjoy.

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