Rockin Carrot, Sweet Potato, and Ginger Soup

Rockin Carrot, Sweet Potato, and Ginger Soup

10
LIANNASR 1

"I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya."
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Ingredients

35 m servings 114 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

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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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Directions

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  1. Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
  2. Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
  3. Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

Footnotes

  • Cook's Note:
  • To make it vegetarian use olive oil and veggie stock.

Reviews

10

Excellent recipe as written. I didn't change anything. Doubled the batch so I could freeze some. Hoping that freezing won't change the consistency of it. Will make this again. Great comfort food...

We loved the flavor!! My second batch I used a vegetable stock and some crisped tempeh bits(to replace the bacon fat and butter) and olive oil for the vegetarians in the family. Thank you so m...

Really nice flavour and nutritive value. Great as is and everyone loved it. I added to my favs and will be making it again.

I've made this a few times now and love it!! Didn't make it quite as spicy as I have before because hubby had a tooth out and needed something to slide down easily and it's so quick & easy - I ...

This was delicious! I followed it almost to a tee except I used dried thyme, didn't have fresh, and I omitted the cinnamon because I thought it might overpower it. I think you could go without t...

I love these flavours! I made a couple of small changes. I used about a tbsp of coconut oil instead of bacon fat. I didn't have any brown sugar, so I used a tbsp of maple syrup. I also added 1/4...

Wonderful flavour. I did add 3 cloves crushed garlic after sauteeing the carrots and onion. Served with a dollop of full fat sour cream and crumbled bacon it was very very good.

Hubby and I really liked this, but 2.5 year old wouldn't eat it. Made some minor changes: all bacon grease instead of butter, 1/2 tsp dried thyme (total) instead of fresh, 1.25 tsp ground ginger...

Overall good, but needs "something"