Recipe by LIANNASR
"I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya."
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1 1/2 cups
roughly chopped carrots
salt and ground black pepper to taste
fresh thyme, leaves stripped, divided
chicken stock, or more if needed
roughly chopped sweet potato
orange, juiced, or to taste
red pepper flakes
Excellent recipe as written. I didn't change anything. Doubled the batch so I could freeze some. Hoping that freezing won't change the consistency of it. Will make this again. Great comfort food for cold chilly weather.
We loved the flavor!! My second batch I used a vegetable stock and some crisped tempeh bits(to replace the bacon fat and butter) and olive oil for the vegetarians in the family. Thank you so much for this recipe.
Overall good, but needs "something"
I have to admit that as I was making this recipe I was questioning if I had chose the right recipe for what I wanted (used butter because I didn't have bacon grease, dried thyme, and grated ginger). However, once I added the orange, cinnamon, and brown sugar I was convinced that it would be delish. It's missing a little something to take it over the top - but I haven't figured out what just yet. This really is a nice soup!
This was delicious! I followed it almost to a tee except I used dried thyme, didn't have fresh, and I omitted the cinnamon because I thought it might overpower it. I think you could go without the bacon grease to make it healthier. I'm glad I doubled the recipe, made a big pot.
* Percent Daily Values are based on a 2,000 calorie diet.
Rockin Carrot, Sweet Potato, and Ginger Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 49
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