Rockin Carrot, Sweet Potato, and Ginger Soup

Rockin Carrot, Sweet Potato, and Ginger Soup

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"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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35 m servings 114 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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.


  • Prep

  • Cook

  • Ready In

  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.


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


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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...

Delicious, I used half chicken half beef stock (because I was trying to use up what I had) and it was great. I did only use half the ginger because I'm not a huge fan of it but half was enough t...

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...

Excellent soup, very flavourful and beautiful texture. I replaced the brown sugar with honey. Next time I will omit the orange juice, I think it was distracting more than enhancing the taste bu...

Made mostly as directed - used 3 sweet potatoes, dried thyme & powdered ginger, milk instead of half & half. Added slices of smoked sausage & some mushrooms. It was delicious!

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...

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