Sweet Potato and Carrot Soup with Cardamom

49 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

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
286 cal
14%

Fat
6.3 g
10%

Carbs
53.7 g
17%

Based on a 2,000 calorie diet

Reviews (49)

Rate This Recipe

basia

Jan. 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 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!"

Catfish

Jun. 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, a..." See morend over brown rice for lunch the next day. flavors really developed overnight, and it made great leftovers."

kris

Feb. 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 ..." See morepotato go so well together."

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