Carrot Cardamom Soup Recipe

Name: Carrot Cardamom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium white onion, chopped; 3 tablespoons chopped peeled fresh ginger; 1 tablespoon Cardamom Spice Blend; 5 large carrots, peeled and cut into 1/4-inch dice; 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch dice; 1 medium Idaho potato, peeled and cut into 1/2-inch pieces; 1 medium sweet potato, peeled and cut into 1/2 inch pieces; 8 cups Chicken Stock for Asian Bowls [or other chicken stock]; 2 cups dry white wine; 1 tablespoon (packed) light brown sugar; 1/2 cup fresh lime juice; 1/2 cup chopped fresh Italian (flat-leaf) parsley; 4 tablespoons (1/2 stick) unsalted butter, in pieces; salt and freshly ground black pepper, to taste; lime slices, for garnish

Servings: persons

2 tablespoons olive oil
1 medium white onion, chopped
3 tablespoons chopped peeled fresh ginger
1 tablespoon Cardamom Spice Blend
5 large carrots, peeled and cut into 1/4-inch dice
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
1 medium Idaho potato, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2 inch pieces
8 cups Chicken Stock for Asian Bowls [or other chicken stock]
2 cups dry white wine
1 tablespoon (packed) light brown sugar
1/2 cup fresh lime juice
1/2 cup chopped fresh Italian (flat-leaf) parsley
4 tablespoons (1/2 stick) unsalted butter, in pieces
salt and freshly ground black pepper, to taste
lime slices, for garnish

1
Heat the olive oil in a large nonreactive stockpot over medium heat.
2
Add the onion, ginger, spice blend, carrots, red pepper, and potatoes.
3
Stir to coat the vegetables with the spices and then saute until the onion is translucent and the vegetables are tender, about 15 minutes.
4
Add the chicken stock, white wine, and brown sugar.
5
Bring to a boil, reduce heat to low, cover, and simmer until the vegetables are tender, 30 to 40 minutes.
6
Remove from the heat.
7
Transfer the mixture, in batches, to a blender or food processor and process until smooth.
8
Return the soup to the pot and reheat over low heat.
9
Stir in the lime juice and parsley; add the butter and salt and pepper, and heat until the butter is melted.
10
Serve in individual bowls, each garnished with a lime slice.

1101

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium white onion, chopped, 3 tablespoons chopped peeled fresh ginger, 1 tablespoon Cardamom Spice Blend, and more.

Yes, Carrot Cardamom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot Cardamom Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions