Rockin Carrot, Sweet Potato, and Ginger Soup

28 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 10
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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.

By LIANNASR
prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Max Servings:
6
Nutrition Info
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Ingredients

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

Per Serving:
114.21 calories; 1.69 g protein; 15.7 g carbohydrates; 5.5 g fat; 9.4 mg cholesterol; 284.91 mg sodium.Full Nutrition

Reviews (24)

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Most helpful positive review

Sherillynn
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.
Helpful
(7)

Most helpful critical review

mrs. kosmos
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).
Helpful
(2)
28 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 10
Reviews:
Most Helpful Most Positive Least Positive Newest
Sherillynn
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.
Helpful
(7)
Terra-Matris
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.
Helpful
(3)
bonnie
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!
Helpful
(2)
mrs. kosmos
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).
Helpful
(2)
bimmermom
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
Helpful
(1)
Army Wife
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.
Helpful
(1)
Jenny
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.
Helpful
(1)
laceym
02/04/2014
I have to admit that as I was making this recipe I was questioning if I had chose the right recipe for what I wanted (used butter because I didn't have bacon grease dried thyme and grated ginger). However once I added the orange cinnamon and brown sugar I was convinced that it would be delish. It's missing a little something to take it over the top - but I haven't figured out what just yet. This really is a nice soup!
jeezelouise
09/15/2018
THIS IS SO GOOD. I am vegetarian so I snuck some chickpeas in for protein and made some adjustments. - Vegetable stock instead of chicken stock - more butter instead of bacon grease - extra ginger - half a can of chickpeas in at the same time as the sweet potatoes
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