Sweet Potato and Carrot Soup with Cardamom Recipe
This is a beautiful, thick soup with bright orange colour and a hint of exotic spice. Perfect for autumn!
I love love love this soup. It's become a go to for nights when I don't feel like cooking, or having a heavy meal. The recipe itself is great because if you play around with spice addition it still always tastes good (so far anyway!). In terms of modifications, I always use fresh ginger and add fresh garlic.
pretty good. i also would decrease the cardamom a bit, otherwise great flavor and spice. i did add a bit more broth at the end, as it was pretty thick. Served it with grilled cheese the first night, and over brown rice for lunch the next day. flavors really developed overnight, and it made great leftovers.
This was a really hearty and tasty recipe! I even used half a bag of frozen carrots to save time and didn't notice a difference in flavor. Also added four cups of stock instead of the water and skipped the red pepper flakes, so my version probably had a little more salt and a little less kick --- but it was still plenty spicy. Served it with plain yogurt to ease the burn.
I served this as a first course to a fancy dinner party. Everyone loved it. I followed the recipe exactly with the exception of added more water/broth to improve the consistency. Since I used cayenne, I served yogurt with fresh dill on the side. I will make this again!
Whoa this is spicy for the kids. It was bland and hot for me. I give it 3 stars because it’s very healthy and my oldest son managed to finish it. Also a good use of sweet potato and sneaking turmeric in. I may/not use it again. It’s quick and simple but not exactly the yummiest soup in the world.
Great soup with lots of flavour. I made a few changes out of necessity/preference: all homemade stock (no water) plus extra to make the soup thinner, ground cloves instead of cinnamon, no turmeric, about 1/4 tsp cumin seeds added, garlic added, and fresh ginger instead of ground. I served it over rice like a sauce and it was delicious!
Love this as a base; I adjust spices as desired. I also use only chicken stock instead of water.
Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.