Ingredients
6
6 servings
- •1 tablespoon butter
- •1 tablespoon bacon grease
- •1.5 cups roughly chopped carrots
- •0.5 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
- •0.5 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.
Nutritional Facts
Per 6 servings
- Calories: 93
- Carbohydrate: 16g
- Fat: 3g
- Fiber: 3g
- Protein: 2g
- Sugar: 6g
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