Rockin Carrot, Sweet Potato, and Ginger Soup

Carrots and sweet potatoes are blended with ginger and thyme for a refreshing soup with a little zing.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 93 Calories

Ingredients

• 1 tablespoon butter
• 1 pinch ground cinnamon
• 1 tablespoon brown sugar
• salt and ground black pepper to taste
• 1 tablespoon bacon grease
• 2 tablespoons half-and-half
• 2 cups chicken stock, or more if needed
• 2 tablespoons ginger paste
• 3 sprigs fresh thyme, leaves stripped, divided
• 1 cup roughly chopped sweet potato
• 0.5 teaspoon red pepper flakes
• 0.5 onion, diced
• 1.5 cups roughly chopped carrots
• 0.25 orange, juiced, or to taste

Recipe Instructions

Step 1

Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.

Step 2

Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.

Step 3

Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.