Stumbling upon a heap of colorful sweet potatoes and carrots at the market feels like finding hidden treasures. This soup transforms those humble roots into a velvety, fragrant bowl that warms both the body and the spirit. What makes it special? A dash of unexpected cardamom adds a subtle floral note that elevates every spoonful.
Sometimes, I crave more than just warmth; I want a story in my bowl. The natural sweetness of roasted roots, balanced with a hint of spice, creates a cozy vibe perfect for chilly evenings or a lazy weekend brunch. It’s a reminder that simple ingredients, when handled with care, can make magic happen.
WHY I LOVE THIS RECIPE?
- The earthy sweetness reminds me of childhood dinners.
- The aroma of roasting carrots and sweet potatoes fills the house with comfort.
- Using fresh ginger and a pinch of cardamom sparks a delightful flavor twist.
- This soup is so easy to make, it becomes my go-to whenever I need a quick, nourishing meal.
- Every spoonful is a reminder that simple foods can be unexpectedly luxurious.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to add spices; the soup was bland. Added a pinch of paprika, now it sings.
- DUMPED too much stock initially; made it watery. Reduced and pureed for creaminess.
- OVER‑TORCHED the garlic, bitter taste. Scraped off the burnt bits and started fresh.
- FORGOT to peel the sweet potatoes; skin tough and chewy. Peeling made it smoother and sweeter.
QUICK FIXES THAT SAVE YOUR DAY
- When too thick, splash in hot water and stir until silky.
- Patch blandness with a squeeze of lemon or dash of apple cider vinegar.
- Shield overcooked bits by blending the entire batch to a smooth texture.
- When burnt garlic sneaks in, stir in a splash of coconut milk to mellow the flavor.
- Drop a pinch of nutmeg for extra warmth and a cozy perfume fragrance.
This soup comes at just the right time — a vibrant, healthy option that fits into the autumnal mood. The natural sweetness makes it feel like a hug in a bowl, comforting yet nourishing. It’s perfect for days when you want healing food that’s full of character.
As the seasons shift, this dish reminds me of the comfort found in simple root vegetables and spice. It’s not just a meal but a small celebration of fall’s finest flavors. Nothing beats the satisfying glow of a bowl filled with warmth, texture, and a hint of mystery on a quiet evening.
Sweet Potato and Carrot Soup with Cardamom
Equipment
- Roasting pan
- Blender
- Large pot
- Knife
- Cutting board
- stirring spoon
Ingredients
- 2 pounds sweet potatoes peeled and chopped
- 4 large carrots peeled and chopped
- 1 inch fresh ginger peeled and minced
- 1 teaspoon ground or whole cardamom crushed lightly if whole
- 4 cups vegetable stock
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
Instructions
- Preheat your oven to 400°F (200°C) and spread the chopped sweet potatoes and carrots on a baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, and toss to coat evenly. Roast until tender and slightly caramelized, about 30-35 minutes.
- While the vegetables are roasting, heat a large pot over medium heat. Add a splash of olive oil and sauté the minced ginger with a crushed cardamom pod for about 1 minute until fragrant, listening for the spices to release their aroma.
- Once the ginger is fragrant, add the roasted sweet potatoes and carrots to the pot. Pour in the vegetable stock and bring the mixture to a gentle simmer. Cook for 10 minutes to let the flavors meld and ensure everything is heated through.
- Use an immersion blender or transfer the soup carefully to a blender. Puree until completely smooth and silky, taking care to vent the lid if blending hot liquids. The soup should have a velvety consistency.
- Return the blended soup to the pot if needed, and warm over low heat. Taste and season with salt and black pepper as desired. The aroma will be warm and spicy, with a hint of floral fragrance from the cardamom.
- Once seasoned to your liking, ladle the soup into bowls. Garnish with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Serve hot and enjoy the smooth, aromatic, and heartwarming bowl.
Notes
This sweet potato and carrot soup captures that seasonal feeling perfectly. Its bright, wholesome flavors are a reminder to lean into cozy eating routines as the weather turns cooler. Every spoonful offers a moment of peace, a taste of home, and a tiny act of self-care.
Sometimes, the simplest dishes bring the most comfort. This soup’s vibrant color and fragrant aroma turn ordinary ingredients into something special. It’s a gentle nudge to cherish the little things — like food that sustains both soul and body— as the year winds down.
