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.
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
2 large sweet potatoes, peeled and diced
3 carrots, peeled and chopped
salt and pepper to taste
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Method Prep:35min › Cook:30min › Ready in:1hr5min
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.
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.
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