Rockin Carrot, Sweet Potato, and Ginger Soup Recipe - Allrecipes.com
Rockin Carrot, Sweet Potato, and Ginger Soup Recipe
  • READY IN 35 mins

Rockin Carrot, Sweet Potato, and Ginger Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
  2. Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
  3. Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • To make it vegetarian use olive oil and veggie stock.
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Reviews More Reviews

Oct 24, 2013

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.

 
Aug 31, 2013

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.

 
Jan 12, 2014

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.

 
Apr 08, 2015

I love these flavours! I made a couple of small changes. I used about a tbsp of coconut oil instead of bacon fat. I didn't have any brown sugar, so I used a tbsp of maple syrup. I also added 1/4 tsp of tumeric for the health benefits, not the flavour. My only issue was that I should have took another reviewers advice and doubled the recipe!

 
Apr 03, 2015

Wonderful flavour. I did add 3 cloves crushed garlic after sauteeing the carrots and onion. Served with a dollop of full fat sour cream and crumbled bacon it was very very good.

 
Apr 17, 2015

I've made this a few times now and love it!! Didn't make it quite as spicy as I have before because hubby had a tooth out and needed something to slide down easily and it's so quick & easy - I thought I'd lay off the spicy this time .... before I use butter and olive oil (instead of bacon grease) I MUST remember I have coconut oil in the cupboard (I put spoonful on pooch's food and his coat is really soft) - I didn't have onion so I used 3-onion spices from the cupboard and powdered ginger instead of paste .... no other changes - absolutely delicious and is definitely my go-to soup recipe

 
Nov 27, 2014

Hubby and I really liked this, but 2.5 year old wouldn't eat it. Made some minor changes: all bacon grease instead of butter, 1/2 tsp dried thyme (total) instead of fresh, 1.25 tsp ground ginger instead of ginger paste, about 1/2 C OJ, and omitted the half-and-half (needed to make this non-dairy).

 
Mar 23, 2014

Overall good, but needs "something"

 

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Nutrition

  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 350 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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