Sweet potato and carrot soup with cardamom

    Sweet potato and carrot soup with cardamom


    109 people made this

    About this recipe: A beautiful thick soup with bright orange colour and a hint of exotic spice. Perfect for autumn! Serve with a spoonful of yoghurt and a sprig of fresh coriander for garnish.

    Serves: 4 

    • 2 tablespoons butter
    • 1 onion, diced
    • 1/2 teaspoon cardamom
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon red chilli flakes
    • 1/4 teaspoon ground cinnamon
    • 1 pinch cayenne pepper
    • 500ml chicken stock
    • 500ml water
    • 2 large sweet potatoes, peeled and diced
    • 3 carrots, peeled and chopped
    • salt and pepper to taste

    Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

    1. 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, chilli flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
    2. Pour in chicken stock and water; add sweet potatoes and carrots. Bring to the 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.

    Recently viewed

    Reviews (6)


    Simple and delicious AND healthy soup. I've been craving a carrot soup since I got back from Britain and though I would change up the usual carrot coriander. This was so quick to make and while this was simmering on the the stove I had enough time to mix up a small batch of scones to go with it. I'll be making this again soon! - 29 Jan 2012


    Used different ingredients. I only had one sweet potato, so I used an ordinary potato instead of a second sweet potato. Soup turned out quite good! - 02 Nov 2009


    This soup is absolutely delicious and so easy to make. I think I'm addicted!! - 02 Nov 2009

    Write a review

    Click on stars to rate