Sweet Potato and Carrot Soup with Cardamom Recipe
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Sweet Potato and Carrot Soup with Cardamom

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."

Rating: This weblink has been rated 26 times with an average star rating of 4.5 Read Reviews (21)

Rate/Review | 852 people have saved this

Prep Time:
35 Min
Cook Time:
30 Min
Ready In:
1 Hr 5 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 286 | Total Fat: 6.3g | Cholesterol: 18mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2008 by Dancing Monkey 
This was a really hearty and tasty recipe! I even used half a bag of frozen carrots to save... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by kris 
Yummy! This soup is so yummy and comforting! I doubled the recipe, and put a little too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2008 by basia 
This soup is fantastic! I used fresh ginger instead of dried, and included a couple of cloves... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2008 by Isabelle 
This is a very tasty soup because of the spices. It's a perfect soup for a cold Fall or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 29, 2008 by philocrates Supporting Member (Click to learn more about Supporting Membership)
I modified this due to diet restrictions. Left out the butter. However I fresh ground the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2008 by Stephanie S 
This was very sweet, spicy and rich. Yum! I didn't have cardamom but used everything else.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2009 by Catfish 
pretty good. i also would decrease the cardamom a bit, otherwise great flavor and spice. i did... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2009 by DetectiveL Supporting Member (Click to learn more about Supporting Membership)
I like the taste of cardamom a lot, but I think it overpowers the rest of the flavours in this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2008 by FOODCHICK23 
Loved it, with minor adjustment. I also needed to add about 2 more cups of stock (veg was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2008 by Reg 
Everyone loved this soup. I followed the directions by the book and it turned out perfect.... MORE

 
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