Sweet Potato and Carrot Soup with Cardamom recipe

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Ingredients

2 tablespoons butter
1 onion, diced
½ teaspoon ground cardamom
¼ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon red pepper flakes
¼ teaspoon ground cinnamon
1 pinch cayenne pepper
1 (14 ounce) can chicken broth
2 cups water
2 large sweet potatoes, peeled and diced
3 carrots, peeled and chopped
Salt and pepper to taste

Nutrition Info

286 calories
carbohydrate: 53.7 g
cholesterol: 17.7 mg
fat: 6.3 g
fiber: 8.8 g
protein: 4.9 g
saturatedFat: 3.7 g
servingSize: -
sodium: 667.8 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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