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Sweet Potato and Carrot Soup with Cardamom

Sweet Potato and Carrot Soup with Cardamom

  • Prep

    35 m
  • Cook

    30 m
  • Ready In

    1 h 5 m
Twinkeroo

Twinkeroo

A beautiful thick soup with bright orange colour and a hint of exotic spice. Perfect for autumn! Serve with a spoonful of plain yogurt and a sprig of fresh coriander for garnish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 765 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
  2. Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, and puree in batches until smooth.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

basia
39

basia

1/27/2008

This soup is fantastic! I used fresh ginger instead of dried, and included a couple of cloves of garlic. I also added some red lentils to the sweet potato and carrots while it was cooking, and blended in some soft tofu to give it some protein at the end. It's a hearty, healthy, feel-good meal and is forever included in my rotation. Thanks!

Catfish
18

Catfish

6/11/2009

pretty good. i also would decrease the cardamom a bit, otherwise great flavor and spice. i did add a bit more broth at the end, as it was pretty thick. Served it with grilled cheese the first night, and over brown rice for lunch the next day. flavors really developed overnight, and it made great leftovers.

kris
17

kris

2/27/2008

Yummy! This soup is so yummy and comforting! I doubled the recipe, and put a little too much cayenne, so I added some cream cheese to cool it off. Perfect! Thank you! The cardamom and the sweet potato go so well together.

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