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Sweet Potato and Carrot Soup with Cardamom

  • 4servings
  • 30minutes
  • 286calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, H, C, D
MineralsIodine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 onion, diced

  3. 1/2 teaspoon ground cardamom

  4. 1/4 teaspoon ground turmeric

  5. 1/4 teaspoon ground ginger

  6. 1/4 teaspoon red pepper flakes

  7. 1/4 teaspoon ground cinnamon

  8. 1 pinch cayenne pepper

  9. 1 (14 ounce) can chicken broth

  10. 2 cups water

  11. 2 large sweet potatoes, peeled and diced

  12. 3 carrots, peeled and chopped

  13. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  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.

  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.

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