Even though I didn't love the movie Secretariat, it did leave me craving a day with the ponies. Riding them, not betting on them. Add to that LA's recent sweater weather and I started having a mighty jones for this Carrot and Cardamom Soup. It's simple, sweet, spicy, Sriracha-ed and Secretariat approved thanks to a bundle of carrots (and one sweet potato for extra body).Carrot and Cardamom Soup
serves four
1 tablespoon butter (if making a vegan soup, just use a bit more olive oil)
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons fresh ginger, grated
½ teaspoon ground cardamom
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
½ teaspoon Sriracha
Salt, pepper and red chili flakes to taste
2 cups vegetable broth
2 cups water
1 large sweet potato, peeled and diced
6 carrots, peeled and roughly chopped
¼ cup fresh cilantro leaves
In a large saucepan over medium-high heat, melt butter and add olive oil.
Add onions, and cook until golden brown, 5 to 7 minutes.
Add garlic, ginger, cardamom, turmeric, cinnamon, Sriracha, salt, pepper and red pepper flakes and cook until another minute.
Add broth and water to the pot, increase heat to high and bring to a boil.
Add sweet potato and carrots. Reduce heat to medium, cover and simmer until the vegetables are fork tender, 25 to 30 minutes.
Remove from heat, allow to cool slightly before pureeing in batches until smooth.
Season again with salt and pepper as needed and garnish with cilantro leaves and additional Sriracha if desired.
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons fresh ginger, grated
½ teaspoon ground cardamom
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
½ teaspoon Sriracha
Salt, pepper and red chili flakes to taste
2 cups vegetable broth
2 cups water
1 large sweet potato, peeled and diced
6 carrots, peeled and roughly chopped
¼ cup fresh cilantro leaves
In a large saucepan over medium-high heat, melt butter and add olive oil.
Add onions, and cook until golden brown, 5 to 7 minutes.
Add garlic, ginger, cardamom, turmeric, cinnamon, Sriracha, salt, pepper and red pepper flakes and cook until another minute.
Add broth and water to the pot, increase heat to high and bring to a boil.
Add sweet potato and carrots. Reduce heat to medium, cover and simmer until the vegetables are fork tender, 25 to 30 minutes.
Remove from heat, allow to cool slightly before pureeing in batches until smooth.
Season again with salt and pepper as needed and garnish with cilantro leaves and additional Sriracha if desired.
Sidenote: If you want a creamier soup, add a cup of coconut milk before pureeing.
Enjoy!
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