30 Ratings
  • 5 star values: 19
  • 4 star values: 11

I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.

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  • Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.

  • Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

Cook's Note:

To make it vegetarian use olive oil and veggie stock.

Nutrition Facts

114 calories; 5.5 g total fat; 9 mg cholesterol; 285 mg sodium. 15.7 g carbohydrates; 1.7 g protein; Full Nutrition


Reviews (26)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/24/2013
Excellent recipe as written. I didn't change anything. Doubled the batch so I could freeze some. Hoping that freezing won't change the consistency of it. Will make this again. Great comfort food for cold chilly weather.
(7)

Most helpful critical review

Rating: 4 stars
11/27/2014
Hubby and I really liked this but 2.5 year old wouldn't eat it. Made some minor changes: all bacon grease instead of butter 1/2 tsp dried thyme (total) instead of fresh 1.25 tsp ground ginger instead of ginger paste about 1/2 C OJ and omitted the half-and-half (needed to make this non-dairy).
(2)
30 Ratings
  • 5 star values: 19
  • 4 star values: 11
Rating: 5 stars
10/24/2013
Excellent recipe as written. I didn't change anything. Doubled the batch so I could freeze some. Hoping that freezing won't change the consistency of it. Will make this again. Great comfort food for cold chilly weather.
(7)
Rating: 5 stars
08/31/2013
We loved the flavor!! My second batch I used a vegetable stock and some crisped tempeh bits(to replace the bacon fat and butter) and olive oil for the vegetarians in the family. Thank you so much for this recipe.
(3)
Rating: 4 stars
11/27/2014
Hubby and I really liked this but 2.5 year old wouldn't eat it. Made some minor changes: all bacon grease instead of butter 1/2 tsp dried thyme (total) instead of fresh 1.25 tsp ground ginger instead of ginger paste about 1/2 C OJ and omitted the half-and-half (needed to make this non-dairy).
(2)
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Rating: 5 stars
09/15/2015
Delicious I used half chicken half beef stock (because I was trying to use up what I had) and it was great. I did only use half the ginger because I'm not a huge fan of it but half was enough to give it a kick without tasting too 'gingery' to me. Loved being able to use up what was in the fridge to make something healthy and delicious. Will make again. Froze some; hope it freezes well!
(2)
Rating: 5 stars
01/12/2014
This was delicious! I followed it almost to a tee except I used dried thyme didn't have fresh and I omitted the cinnamon because I thought it might overpower it. I think you could go without the bacon grease to make it healthier. I'm glad I doubled the recipe made a big pot.
(1)
Rating: 5 stars
04/17/2015
I've made this a few times now and love it!! Didn't make it quite as spicy as I have before because hubby had a tooth out and needed something to slide down easily and it's so quick & easy - I thought I'd lay off the spicy this time.... before I use butter and olive oil (instead of bacon grease) I MUST remember I have coconut oil in the cupboard (I put spoonful on pooch's food and his coat is really soft) - I didn't have onion so I used 3-onion spices from the cupboard and powdered ginger instead of paste.... no other changes - absolutely delicious and is definitely my go-to soup recipe
(1)
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Rating: 5 stars
08/14/2015
Really nice flavour and nutritive value. Great as is and everyone loved it. I added to my favs and will be making it again.
(1)
Rating: 5 stars
04/08/2015
I love these flavours! I made a couple of small changes. I used about a tbsp of coconut oil instead of bacon fat. I didn't have any brown sugar so I used a tbsp of maple syrup. I also added 1/4 tsp of tumeric for the health benefits not the flavour. My only issue was that I should have took another reviewers advice and doubled the recipe!
Rating: 4 stars
10/08/2018
A great base for a soup. This time I did substitute butternut squash for the carrots and used dry thyme instead of fresh. And I used too much red pepper flakes! But I love the base and the layers of squash sweet potatoes and ginger and thyme are awesome.