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Sweet Potato and Carrot Soup with Cardamom


"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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1 h 5 m servings 286 cals
Original recipe yields 4 servings


  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 67
  1. 88 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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 ni...

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 ...

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 ju...

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 ...

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 probab...

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 mig...

Loved it, with minor adjustment. I also needed to add about 2 more cups of stock (veg was nice) to keep it from resembling baby food. Tried leftovers the next day adding a little coconut milk. N...

This is a very tasty soup because of the spices. It's a perfect soup for a cold Fall or Winter day. The two little changes I will do next time is to add the hot spices at the end while blendin...