- 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
- 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.
04/09/2017
recipepes.com
Sweet Potato and Carrot Soup with Cardamom, recipe
PT15M
PT1H
5
455 calories
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