Carrot, sweet potato and ginger soup

    35 min

    Carrots and sweet potatoes are blended with ginger and thyme for a cosy, filling soup.

    5 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 1 tablespoon bacon grease or olive oil
    • 200g roughly chopped carrots
    • 1/2 onion, diced
    • salt and ground black pepper to taste
    • 3 sprigs fresh thyme, leaves stripped, divided
    • 500ml chicken stock
    • 125g roughly chopped sweet potato
    • 2 tablespoons ginger paste
    • 1/4 orange, juiced, or to taste
    • 1 tablespoon brown sugar
    • 1/2 teaspoon dried chilli flakes
    • 1 pinch ground cinnamon
    • 2 tablespoons single cream

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

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

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