Carrot, Sweet Potato, and Ginger Soup
A vibrant color along with a gorgeous aroma invites you to this luscious bowl. Savory with a bright note of ginger and a subtle hint of sweetness, courtesy of carrots and sweet potatoes, it's the perfect soup to welcome fall – even if the weather is still quite warm!
Equipment
- Large stockpot
- Immersion blender
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large onions, sliced thin, about 3 cups
- 1 pound carrots, about 6 carrots scrubbed or peeled and cut into 1" pieces
- 2-½ pounds sweet potatoes, about 2 large potatoes, peeled and cubed
- 1-½ teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
- 4 cups 4 cups chicken broth
- 2 tablespoons chicken concentrate, such as Better Than Bouillon
- 1-¾ teaspoons ground ginger
- ½ cup heavy cream
Instructions
- In a large stockpot, melt the butter with the olive oil over medium heat. Add the onions and sauté until they’re tender and slightly translucent, about 12 minutes.
- Add the carrots and the sweet potatoes along with the kosher salt, pepper, chicken broth, and chicken concentrate, stirring to combine.
- Bring to a boil over medium heat then reduce the heat to medium-low, cover the pan and cook for about 30 minutes or until the carrots and the sweet potatoes are very tender.
- Using an immersion blender, puree the vegetables until smooth. Stir in the ground ginger along with the cream. Heat through for about 10 minutes.
Notes
You can also transfer the soup to a blender and purée.