Rating: 4.68 stars
35 Ratings
  • 5 star values: 24
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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
Ingredient Checklist

Directions

Instructions Checklist
  • 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

93 calories; protein 1.7g; carbohydrates 15.7g; fat 3.2g; cholesterol 7.2mg; sodium 281.4mg. Full Nutrition
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