Sweet Potato and Carrot Soup with Cardamom recipe
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Ingredients
- 2 tablespoons butter 1 onion, diced ½ teaspoon ground cardamom ¼ teaspoon ground turmeric ¼ teaspoon ground ginger ¼ teaspoon red pepper flakes ¼ teaspoon ground cinnamon 1 pinch cayenne pepper 1 (14 ounce) can chicken broth 2 cups water 2 large sweet potatoes, peeled and diced 3 carrots, peeled and chopped Salt and pepper to taste
Nutrition Info
- 286 caloriescarbohydrate: 53.7 gcholesterol: 17.7 mgfat: 6.3 gfiber: 8.8 gprotein: 4.9 gsaturatedFat: 3.7 gservingSize: -sodium: 667.8 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato and Carrot Soup with Cardamom
Directions
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Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne, cook until fragrant, about 1 minute.
Pour in chicken broth and water, add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, and puree in batches until smooth.