Sweet Potato and Carrot Soup with Cardamom
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Description
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.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- ½ teaspoon ground cardamom
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground cinnamon
- 1 pinch cayenne pepper
- 1 (14 ounce) can chicken broth
- 2 cups water
- 2 large sweet potatoes, peeled and diced
- 3 carrots, peeled and chopped
- Salt and pepper to taste
Directions
- 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.
Nutrition Facts
serving: 4 servings
calories: 286 kcal
carbohydrates: 53.7 g
protein: 4.9 g
saturated fat: 3.7 g
cholesterol: 17.7 mg
sodium: 667.8 mg
fiber: 8.8 g
sugar: 13.4 g