Best Carrot Cardamom Soup Recipes

SWEET POTATO AND CARROT SOUP WITH CARDAMOM

Sweet Potato and Carrot Soup with Cardamom image

A beautiful thick soup with bright orange colour and a hint of exotic spice. Perfect for autumn! Serve with a spoonful of plain yogurt and a sprig of fresh coriander for garnish.

Provided by Twinkeroo

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 286 calories, Carbohydrate 53.7 g, Cholesterol 17.7 mg, Fat 6.3 g, Fiber 8.8 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 667.8 mg, Sugar 13.4 g

CARROT CARDAMOM SOUP

Carrot Cardamom Soup image

Provided by Lynne Aronson

Categories Soup/Stew Ginger Potato Vegetable Sauté Vegetarian Dinner Lunch Lime Spice Carrot Fall Healthy Parsley Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 4 to 6 as a main bowl

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 medium white onion, chopped
3 tablespoons chopped peeled fresh ginger
1 tablespoon Cardamom Spice Blend
5 large carrots, peeled and cut into 1/4-inch dice
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
1 medium Idaho potato, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2 inch pieces
8 cups Chicken Stock for Asian Bowls [or other chicken stock]
2 cups dry white wine
1 tablespoon (packed) light brown sugar
1/2 cup fresh lime juice
1/2 cup chopped fresh Italian (flat-leaf) parsley
4 tablespoons (1/2 stick) unsalted butter, in pieces
salt and freshly ground black pepper, to taste
lime slices, for garnish

Steps:

Heat the olive oil in a large nonreactive stockpot over medium heat. Add the onion, ginger, spice blend, carrots, red pepper, and potatoes. Stir to coat the vegetables with the spices and then sauté until the onion is translucent and the vegetables are tender, about 15 minutes.
Add the chicken stock, white wine, and brown sugar. Bring to a boil, reduce heat to low, cover, and simmer until the vegetables are tender, 30 to 40 minutes. Remove from the heat.
Transfer the mixture, in batches, to a blender or food processor and process until smooth. Return the soup to the pot and reheat over low heat. Stir in the lime juice and parsley; add the butter and salt and pepper, and heat until the butter is melted. Serve in individual bowls, each garnished with a lime slice.

SWEET POTATO AND CARROT SOUP WITH CARDAMOM

SWEET POTATO AND CARROT SOUP WITH CARDAMOM image

Categories Soup/Stew Potato Fall

Yield 4 people

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 onion, diced
1/2 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/4 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

Steps:

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.