Sweet Potato and Carrot Soup with Cardamom

A beautiful thick soup with bright orange colour and a hint of exotic spice. Perfect for autumn! Serve with a spoonful of plain yogurt and a sprig of fresh coriander for garnish.

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 286 Calories

Ingredients

• ½ teaspoon ground cardamom
• 2 tablespoons butter
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• 2 cups water
• salt and pepper to taste
• 1 onion, diced
• 1 (14 ounce) can chicken broth
• 1 pinch cayenne pepper
• ¼ teaspoon ground turmeric
• ¼ teaspoon red pepper flakes
• 2 large sweet potatoes, peeled and diced
• 3 carrots, peeled and chopped

Recipe Instructions

Step 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, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.

Step 2

Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a 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.