Sweet Potato and Carrot Soup with Cardamom

SUBMITTED 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."

PREP TIME	35 Min
COOK TIME	30 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

2 tablespoons butter
1 onion, diced
1/2 teaspoon 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

READ REVIEWS (7)

DIRECTIONS

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.
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.

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REVIEWS

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Reviewed on Feb. 15, 2008 by Reg

Everyone loved this soup. I followed the directions by the book and it turned out perfect. Its very similiar to a soup that I had at a tea shop in Oakwood, Ohio.

1 user found this review helpful

Reviewed on Mar. 13, 2008 by DEEDKEV

We really liked this soup. It has some good spice. I am interested to try a creamy version and add coconut milk. We will make this one again.

0 users found this review helpful

Reviewed on Feb. 29, 2008 by PHILOCRATES

I modified this due to diet restrictions. Left out the butter. However I fresh ground the cardamon and the cinnamon. I also added Garlic which made up for the lack of the butter nicely. I might add Butter Buds the next time and use a light vegetable broth instead. It took the changes well and I don't think I lost the original recipe in doing so. I highly recommend this one.

0 users found this review helpful

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Recipe Submitter:

Twinkeroo

	Cooking Level: Expert Home Town: Montreal, Quebec, Canada Living In: Toronto, Ontario, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 335

Total Fat: 7.5g
Cholesterol: 16mg
Sodium: 617mg
Total Carbs: 63.1g
Dietary Fiber: 8.9g
Protein: 5.5g

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