After roasting sweet potatoes, carrots and butternut squash a couple weeks ago, I fell in love with the flavor combination. I have been wanting to try out a new version of carrot ginger soup, since the last time I tried to make a recipe for it, it didn’t go so well. It seemed like a good idea to throw in some sweet potato and butternut squash this time, since the flavors go so well together, so that is what I did. The soup is delicious! It’s a twee bit spicy, but nothing too serious. If you want it less spicy, the key is to cut down the amount of fresh ginger. The overall combination of spices is really quite delicious and I think it’s the cardamom and ginger that give it a little something special. The reason I think this is because I taste tested when the soup was done and felt it could use a little something special, so I threw in the cardamom and nutmeg. After taste testing again, it was perfect. Since I did throw those seasonings in at the end, I’m including them in the recipe that way. You could probably throw them into the crock pot initially and let them cook in with everything else, but I’m not a spice expert, so I’m not sure how you might have to adjust quantities in order to do it that way instead.
All I know is the end result was phenomenal. The soup tastes wonderful on its own, but the toasted pine nuts work really well with the other flavors and add a nice texture to the soup that is a nice break from crackers.