Sweet Potato and Carrot Soup with Cardamom |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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 |
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:
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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