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Sweet Potato and Carrot Soup with Cardamom

By: Twinkeroo

"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."

Rate/Review | Read Reviews (43)

Prep Time:
35 Min

Cook Time:
30 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons butter
1 onion, diced
1/2 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
1 pinch cayenne pepper
1 (14 ounce) can chicken broth
2 cups water
2 large sweet potatoes, peeled and diced
3 carrots, peeled and chopped
Salt and pepper to taste

Directions

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.
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.