Sweet Potato and Carrot Soup with Cardamom49 Reviews
- Prep: 35 min
- Cook: 30 min
- Ready In: 1 hr 5 min
“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.” - by Twinkeroo
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 286 cal
- 6.3 g
- 53.7 g
Based on a 2,000 calorie diet
Reviews (49)Rate This Recipe
"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 blend..." See moreed 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!"
"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, a..." See morend over brown rice for lunch the next day. flavors really developed overnight, and it made great leftovers."
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