Recipe Details
Ingredients
-
1tablespoonbutter
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1tablespoonbacon grease
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1 ½cupsroughly chopped carrots
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½mediumonion, diced
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salt and ground black pepper to taste
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3sprigsfresh thyme, leaves stripped, divided
-
2cupschicken stock, or more if needed
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1cuproughly chopped sweet potato
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2tablespoonsginger paste
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1tablespoonorange juice, or to taste
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1tablespoonbrown sugar
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½teaspoonred pepper flakes
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1pinchground cinnamon
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2tablespoonshalf-and-half
Cooking Directions
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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.
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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.
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Purée soup with an immersion blender until smooth, adding more stock if necessary to reach desired consistency. Stir in half-and-half and serve.
Tips
To make this vegetarian, use olive oil and vegetable stock instead of bacon grease and chicken stock.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories93 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 2g |
9% |
| Cholesterol 7mg |
2% |
| Sodium 281mg |
12% |
| Total Carbohydrate 16g |
6% |
| Dietary Fiber 3g |
9% |
| Total Sugars 6g |
|
| Protein 2g |
3% |
| Vitamin C 6mg |
6% |
| Calcium 39mg |
3% |
| Iron 1mg |
6% |
| Potassium 290mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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