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Rockin Carrot, Sweet Potato, and Ginger Soup

Rated as 4.62 out of 5 Stars
2

"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

35 m servings 114
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

Footnotes

  • Cook's Note:
  • To make it vegetarian use olive oil and veggie stock.

Nutrition Facts


Per Serving: 114 calories; 5.5 15.7 1.7 9 285 Full nutrition

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Reviews

Read all reviews 23
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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...

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 m...

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 t...

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...

Really nice flavour and nutritive value. Great as is and everyone loved it. I added to my favs and will be making it again.

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 ...

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 t...

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 la...

Tasty but be careful how much ginger you add. I used fresh ginger . . . way to much fresh ginger! My husband thought it was fabulous but I couldn't eat it.