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| Sweet Potato and Carrot Soup with Cardamom Recipes |
- PREP 35 mins
- COOK 30 mins
- READY IN 1 hr 5 mins
Ingredients
Original recipe makes 4 servings
- 2 tablespoons butter
- 1 onion, diced
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1/4 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
- 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.
- 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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