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Sweet Potato and Carrot Soup with Cardamom Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep35 m
  • Cook30 m
  • Ready In1 h 5 m
  • 1Melt 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.
  • 2Pour 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.
Ingredients
  • 4 servings
  • 286 cals
  • 2 tablespoons butter
  • 1 onion, diced
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 1/4 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

Amount per serving ( 5 total)

  • Calories:
    286
    14%
  • Fat:
    6.3
    10%
  • Carbs:
    53.7
    17%
  • Protein:
    4.9
    10%
  • Cholesterol:
    18
    6%

Based on a 2,000 calorie diet

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