Best 9 Sweet Potato Shallot And Thyme Soup Recipes

THYME FOR SWEET POTATO SOUP

Steps:

• In a large pot or Dutch oven, heat butter over medium until melted. Add shallots and a generous sprinkle of salt. Cook for 5 minutes, stirring occasionally until browned.
• Add sweet potato and cook 10 minutes, stiring occasionally, then add thyme, broth, orange juice and zest.
• Bring to a boil, then reduce heat to a simmer and cover for 25 minutes or until the sweet potatoes are fork tender. Allow to cool slightly.
• Using an immersion in the pot or high speed blender in batches, process until smooth. Add sugar, nutmeg, salt and pepper. Season to taste; serve immediately or return to the pot and simmer until ready to enjoy.
• Garnish ideas: pecans, pumpkin seeds and nutmeg.

ROASTED GARLIC AND SWEET POTATO SOUP

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

THYME ROASTED SWEET POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
• Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

BEEFY SWEET POTATO SOUP

Steps:

• In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.

THYME-ROASTED SWEET POTATOES

Steps:

• Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

SWEET POTATO SOUP

Steps:

• Place sweet potato, butter, flour, seasonings, brown sugar, Kitchen Bouquet and chicken broth in blender. Cover container and blend until contents are smooth, about 15 seconds. Pour into saucepan. Add milk. Cook, stirring constantly, until soup comes to a boil. Let simmer over low heat for 5 minutes, Serve immediately.

SHALLOT SOUP

Steps:

• Heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. Add the garlic and thyme, cook for a further 2 minutes.
• Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.
• Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.

ROASTED SWEET POTATO & CARROT SOUP

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

SWEET POTATOES WITH MUSHROOMS, ONION, AND THYME

Steps:

• Heat the oven to 400 degrees F.
• Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
• Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
• Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
• Serve immediately.