Carrots and sweet potatoes are blended with ginger and thyme for a cosy, filling soup.
1 person made this
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
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Method Prep:15min › Cook:20min › Ready in:35min
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.
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.
Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir cream into soup.