Sweet potato and carrot soup with cardamom

    1 hour 5 min

    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.

    132 people made this

    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.

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    Reviews in English (79)


    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