Sweet Potato and Carrot Soup with Cardamom Recipe

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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!

—basia

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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.

—Therese Marie

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65 Ratings

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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.

—Catfish

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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.

—kris

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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.

—marlakay

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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.

—Dancing Monkey

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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.

—philocrates

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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.

—Stephanie S

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Nutrition

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.

Nutritional Information

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

% Daily Value *
** Total Fat 6.3g 10 %
** Saturated Fat 3.7g 19 %
** Cholesterol 18mg 6 %
** Sodium 765mg 31 %
** Potassium 966mg 27 %
** Total Carbohydrates 53.7g 17 %
** Dietary Fiber 8.8g 35 %
** Protein 4.9g 10 %
** Sugars 13.4g
** Vitamin A 802 %
** Vitamin C 17 %
** Calcium 12 %
** Iron 17 %
** Thiamin 21 %
** Niacin 24 %
** Vitamin B6 36 %
** Magnesium 24 %
** Folate 22 %

* 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.