Sweet Potato and Carrot Soup with Cardamom Recipe - Allrecipes.com
Sweet Potato and Carrot Soup with Cardamom Recipe

Sweet Potato and Carrot Soup with Cardamom

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    35 mins
  • COOK

    30 mins

    1 hr 5 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2008

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!

Most Helpful Critical Review
Oct 23, 2011

Not bad but not thrilled. Weird because we like all the spices listed but they just didn't seem to blend well.

Jun 11, 2009

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.

Feb 27, 2008

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.

Feb 02, 2011

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.

Oct 14, 2008

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.

Feb 29, 2008

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.

Feb 07, 2008

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.


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 53.7 g
  • 17%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 765 mg
  • 31%

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

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