Rockin Carrot Sweet Potato And Ginger Soup Recipes

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ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP



Rockin Carrot, Sweet Potato, and Ginger Soup image

I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.

Provided by LIANNASR

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

Time 35m

Yield 6

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon bacon grease
1 ½ cups roughly chopped carrots
½ onion, diced
salt and ground black pepper to taste
3 sprigs fresh thyme, leaves stripped, divided
2 cups chicken stock, or more if needed
1 cup roughly chopped sweet potato
2 tablespoons ginger paste
¼ orange, juiced, or to taste
1 tablespoon brown sugar
½ teaspoon red pepper flakes
1 pinch ground cinnamon
2 tablespoons half-and-half

Steps:

  • Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
  • Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
  • Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 15.7 g, Cholesterol 7.2 mg, Fat 3.2 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 281.4 mg, Sugar 5.5 g

ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP



Rockin Carrot, Sweet Potato, and Ginger Soup image

I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.

Provided by LIANNASR

Categories     Sweet Potato Soup

Time 35m

Yield 6

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon bacon grease
1 ½ cups roughly chopped carrots
½ onion, diced
salt and ground black pepper to taste
3 sprigs fresh thyme, leaves stripped, divided
2 cups chicken stock, or more if needed
1 cup roughly chopped sweet potato
2 tablespoons ginger paste
¼ orange, juiced, or to taste
1 tablespoon brown sugar
½ teaspoon red pepper flakes
1 pinch ground cinnamon
2 tablespoons half-and-half

Steps:

  • Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
  • Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
  • Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 15.7 g, Cholesterol 7.2 mg, Fat 3.2 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 281.4 mg, Sugar 5.5 g

ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP



Rockin Carrot, Sweet Potato, and Ginger Soup image

I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.

Provided by LIANNASR

Categories     Sweet Potato Soup

Time 35m

Yield 6

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon bacon grease
1 ½ cups roughly chopped carrots
½ onion, diced
salt and ground black pepper to taste
3 sprigs fresh thyme, leaves stripped, divided
2 cups chicken stock, or more if needed
1 cup roughly chopped sweet potato
2 tablespoons ginger paste
¼ orange, juiced, or to taste
1 tablespoon brown sugar
½ teaspoon red pepper flakes
1 pinch ground cinnamon
2 tablespoons half-and-half

Steps:

  • Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
  • Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
  • Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 15.7 g, Cholesterol 7.2 mg, Fat 3.2 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 281.4 mg, Sugar 5.5 g

ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP



Rockin Carrot, Sweet Potato, and Ginger Soup image

I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.

Provided by LIANNASR

Categories     Sweet Potato Soup

Time 35m

Yield 6

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon bacon grease
1 ½ cups roughly chopped carrots
½ onion, diced
salt and ground black pepper to taste
3 sprigs fresh thyme, leaves stripped, divided
2 cups chicken stock, or more if needed
1 cup roughly chopped sweet potato
2 tablespoons ginger paste
¼ orange, juiced, or to taste
1 tablespoon brown sugar
½ teaspoon red pepper flakes
1 pinch ground cinnamon
2 tablespoons half-and-half

Steps:

  • Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
  • Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
  • Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 15.7 g, Cholesterol 7.2 mg, Fat 3.2 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 281.4 mg, Sugar 5.5 g

SWEET POTATO CARROT GINGER SOUP



Sweet Potato Carrot Ginger Soup image

This soup is thick and delicious and can even be made vegan (by using vegetable broth and leaving out the heavy whipping cream). It's packed with vitamins and great for getting over a cold/flu. I love this recipe and I hope you enjoy it as much as I do!

Provided by Maya D

Categories     Yam/Sweet Potato

Time 50m

Yield 5 serving(s)

Number Of Ingredients 11

3 -4 tablespoons butter
1 sweet onion, chopped
3 stalks celery, chopped
1 garlic clove, minced
4 cups carrots, chopped
1 1/2 cups sweet potatoes (peeled and chopped)
2 tablespoons gingerroot (peeled and finely grated)
1 tablespoon curry powder
2 (14 ounce) cans vegetable broth or 2 (14 ounce) cans chicken broth
1 pint heavy whipping cream
salt and pepper

Steps:

  • Melt butter in large pot.
  • Saute onions, celery, garlic, carrots, and sweet potato over medium heat for about 12 minutes (until vegetables have softened).
  • Add ginger, curry powder, and any other optional seasonings. Stir for 2 minutes.
  • Add chicken or vegetable broth and bring to a boil.
  • Reduce heat and let simmer for 5 minutes.
  • Add the cream and again bring to a boil.
  • Reduce heat and let simmer until vegetables are soft and tender (stirring frequently).
  • Turn off heat and let soup cool for 5-10 minutes.
  • Puree with an immersion blender or in batches in a blender or food processor.
  • Add salt/pepper to taste.

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