Sweet potato and carrot soup with cardamom

    (7)
    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.


    115 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (7)

    Reviews in English (8)

    Write a review

    Click on stars to rate