Sweet Potato and Carrot Soup with Cardamom
This soup features roasted sweet potatoes and carrots blended into a smooth, velvety texture. The addition of fresh ginger and a hint of cardamom introduces a fragrant spice note, resulting in a warm, vibrant bowl with a naturally sweet and mildly spiced flavor.
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
For an extra layer of flavor, add a dash of lemon juice or a swirl of coconut milk just before serving. This soup keeps well refrigerated for up to 3 days and can be reheated gently on the stove.