Rating: 4.5 stars
99 Ratings
  • 5 star values: 64
  • 4 star values: 26
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0

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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

286 calories; protein 4.9g; carbohydrates 53.7g; fat 6.3g; cholesterol 17.7mg; sodium 667.8mg. Full Nutrition
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