Recipe 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."
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red pepper flakes
1 (14 ounce) can
sweet potatoes, peeled and diced
carrots, peeled and chopped
Salt and pepper to taste
This soup is fantastic! I used fresh ginger instead of dried, and included a couple of cloves of garlic. I also added some red lentils to the sweet potato and carrots while it was cooking, and blended in some soft tofu to give it some protein at the end. It's a hearty, healthy, feel-good meal and is forever included in my rotation. Thanks!
Not bad but not thrilled. Weird because we like all the spices listed but they just didn't seem to blend well.
pretty good. i also would decrease the cardamom a bit, otherwise great flavor and spice. i did add a bit more broth at the end, as it was pretty thick. Served it with grilled cheese the first night, and over brown rice for lunch the next day. flavors really developed overnight, and it made great leftovers.
Yummy! This soup is so yummy and comforting! I doubled the recipe, and put a little too much cayenne, so I added some cream cheese to cool it off. Perfect! Thank you! The cardamom and the sweet potato go so well together.
I enjoyed this very much. The golden orange made a beautiful presentation. The sweetness from the onions, carrots, and sweet potatoes made a mellow flavor profile, while the seasonings added just the right amount of exotic interest to make this soup memorable. Be aware, the red pepper flakes and cayenne do give it a little bite.
This was a really hearty and tasty recipe! I even used half a bag of frozen carrots to save time and didn't notice a difference in flavor. Also added four cups of stock instead of the water and skipped the red pepper flakes, so my version probably had a little more salt and a little less kick --- but it was still plenty spicy. Served it with plain yogurt to ease the burn.
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.
This was very sweet, spicy and rich. Yum! I didn't have cardamom but used everything else. Plus I added 2 cloves of garlic and served it with garlicky homemade croutons on top. You should probably not serve this alone for the whole meal because like the other reviewer said, its a bit too rich to be your whole meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato and Carrot Soup with Cardamom
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 286
** Calories from Fat: 57
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