Rockin' Carrot, Sweet Potato, and Ginger Soup
I came up with this carrot, sweet potato, and ginger soup recipe when my dad was recovering from cancer. He couldn't chew very well but wanted something really tasty, so this puréed soup was the perfect remedy.
Ingredients
- 1 tablespoon butter
- 1 tablespoon bacon grease
- 1 ½ cups roughly chopped carrots
- ½ medium 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
- 1 tablespoon orange juice or to taste
- 1 tablespoon brown sugar
- ½ teaspoon red pepper flakes
- 1 pinch ground cinnamon
- 2 tablespoons half-and-half
Instructions
- Heat butter and bacon grease in a large pot over medium heat. Add carrots and onion; cook and stir until carrots are soft and onion is translucent, 5 to 10 minutes. Season with salt and pepper. Stir in 1/2 of the thyme leaves and cook until fragrant, 10 to 15 seconds.
- Add stock, sweet potato, ginger paste, and remaining thyme; bring to a boil, Reduce the heat and simmer until sweet potato is soft, 15 to 20 minutes. Stir in orange juice, brown sugar, pepper flakes, and cinnamon.
- Purée soup with an immersion blender until smooth, adding more stock if necessary to reach desired consistency. Stir in half-and-half and serve.