Rockin' Carrot, Sweet Potato, and Ginger Soup

Name: Rockin' Carrot, Sweet Potato, and Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon butter; 1 tablespoon bacon grease; 1.5 cups roughly chopped carrots; 0.5 medium onion, diced; salt and ground black pepper to taste; 3 sprigs fresh thyme, leaves stripped, divided; 2 cups chicken stock, or more if needed; 1 cup roughly chopped sweet potato; 2 tablespoons ginger paste; 1 tablespoon orange juice, or to taste; 1 tablespoon brown sugar; 0.5 teaspoon red pepper flakes; 1 pinch ground cinnamon; 2 tablespoons half-and-half

4.7

(36)

31 Reviews

4 Photos

I came up with this carrot, sweet potato, and ginger soup recipe when my dad was recovering from cancer. He couldn't chew very well but wanted something really tasty, so this puréed soup was the perfect remedy.

Recipe by LIANNASR

Updated on December 8, 2022

4

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

1 tablespoon butter
1 tablespoon bacon grease
1 ½ cups roughly chopped carrots
½ medium onion, diced
salt and ground black pepper to taste
3 sprigs fresh thyme, leaves stripped, divided
2 cups chicken stock, or more if needed
1 cup roughly chopped sweet potato
2 tablespoons ginger paste
1 tablespoon orange juice, or to taste
1 tablespoon brown sugar
½ teaspoon red pepper flakes
1 pinch ground cinnamon
2 tablespoons half-and-half

Directions

Heat butter and bacon grease in a large pot over medium heat. Add carrots and onion; cook and stir until carrots are soft and onion is translucent, 5 to 10 minutes. Season with salt and pepper. Stir in 1/2 of the thyme leaves and cook until fragrant, 10 to 15 seconds.
Add stock, sweet potato, ginger paste, and remaining thyme; bring to a boil, Reduce the heat and simmer until sweet potato is soft, 15 to 20 minutes. Stir in orange juice, brown sugar, pepper flakes, and cinnamon.
Purée soup with an immersion blender until smooth, adding more stock if necessary to reach desired consistency. Stir in half-and-half and serve.

Tips

To make this vegetarian, use olive oil and vegetable stock instead of bacon grease and chicken stock.

Nutrition Facts (per serving)

93	Calories
3g	Fat
16g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 93
% Daily Value *
Total Fat 3g	4%
Saturated Fat 2g	9%
Cholesterol 7mg	2%
Sodium 281mg	12%
Total Carbohydrate 16g	6%
Dietary Fiber 3g	9%
Total Sugars 6g
Protein 2g
Vitamin C 6mg	29%
Calcium 39mg	3%
Iron 1mg	6%
Potassium 290mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.