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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
    
About  scaling  and  conversions

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

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.
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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. Its very similiar to a soup that I had at a tea shop in Oakwood, Ohio.

1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
Photo by Allrecipes
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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