93 Ratings
  • 5 Rating Star 59
  • 4 Rating Star 25
  • 3 Rating Star 8
  • 2 Rating Star 1

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.

prep:
35 mins
cook:
30 mins
total:
1 hr 5 mins
Servings:
4
Max Servings:
4
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Ingredients

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.

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  • 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

285.98 calories; 4.92 g protein; 53.71 g carbohydrates; 8.81 g dietary-fiber; 13.35 g sugars; 6.33 g fat; 3.73 g saturated-fat; 17.71 mg cholesterol; 40124.88 IU vitamin-a-iu; 3.09 mg niacin-equivalents; 0.58 mg vitamin-b6; 10.47 mg vitamin-c; 39.46 mcg folate; 94.36 mg calcium; 1.72 mg iron; 66.62 mg magnesium; 966.43 mg potassium; 667.79 mg sodium; 0.21 mg thiamin; 57 calories-from-fat; 73 percent-of-calories-from-carbs; 19 percent-of-calories-from-fat; 6 percent-of-calories-from-protein; 11 percent-of-calories-from-sat-fat


Reviews (71)

Read All Reviews

Most helpful positive review

basia
01/27/2008
This soup is fantastic! I used fresh ginger instead of dried and included a couple of cloves of garlic. I also added some red lentils to the sweet potato and carrots while it was cooking and blended in some soft tofu to give it some protein at the end. It's a hearty healthy feel-good meal and is forever included in my rotation. Thanks!
(46)

Most helpful critical review

Anonymous
01/06/2013
I've never cooked with a lot of the listed spices so I'll admit that I'm not entirely sure what it is supposed to taste like but I find this to be a pretty bland tasting soup considering the amount of spices used. The aroma was very misleading. I found that it had more aftertaste than anything and it was a very (almost too) spicy aftertaste for my liking. I won't be making this one again I don't think.
(1)
93 Ratings
  • 5 Rating Star 59
  • 4 Rating Star 25
  • 3 Rating Star 8
  • 2 Rating Star 1
basia
01/27/2008
This soup is fantastic! I used fresh ginger instead of dried and included a couple of cloves of garlic. I also added some red lentils to the sweet potato and carrots while it was cooking and blended in some soft tofu to give it some protein at the end. It's a hearty healthy feel-good meal and is forever included in my rotation. Thanks!
(46)
Catfish
06/11/2009
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.
(19)
Anonymous
02/27/2008
Yummy! This soup is so yummy and comforting! I doubled the recipe and put a little too much cayenne so I added some cream cheese to cool it off. Perfect! Thank you! The cardamom and the sweet potato go so well together.
(17)
marlakay
02/02/2011
I enjoyed this very much. The golden orange made a beautiful presentation. The sweetness from the onions carrots and sweet potatoes made a mellow flavor profile while the seasonings added just the right amount of exotic interest to make this soup memorable. Be aware the red pepper flakes and cayenne do give it a little bite.
(14)
Anonymous
10/14/2008
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.
(11)
Stephanie S
02/07/2008
This was very sweet spicy and rich. Yum! I didn't have cardamom but used everything else. Plus I added 2 cloves of garlic and served it with garlicky homemade croutons on top. You should probably not serve this alone for the whole meal because like the other reviewer said its a bit too rich to be your whole meal.
(10)
Anonymous
02/29/2008
I modified this due to diet restrictions. Left out the butter. However I fresh ground the cardamon and the cinnamon. I also added Garlic which made up for the lack of the butter nicely. I might add Butter Buds the next time and use a light vegetable broth instead. It took the changes well and I don't think I lost the original recipe in doing so. I highly recommend this one.
(9)
Gail A. Guild
10/07/2008
Loved it with minor adjustment. I also needed to add about 2 more cups of stock (veg was nice) to keep it from resembling baby food. Tried leftovers the next day adding a little coconut milk. Not bad but I like it without better. Delicious try it.
(7)
Isabelle Green
09/19/2008
This is a very tasty soup because of the spices. It's a perfect soup for a cold Fall or Winter day. The two little changes I will do next time is to add the hot spices at the end while blending so that you can test taste. Mine was a little bit too hot. I think I would also do a creamy version next time.
(7)