Carrot and Cardamom Soup: simple, seasonal, and paleo. Photo by Henry Fong.

I’m on the road today, flying home at long last after my West Coast EGG book tour, so I’ve asked my friend Michelle of Nom Nom Paleo for a guest post and recipe from her dynamic new book while I recover. Thanks, Michelle!—M.R.


Carrot and Cardamom Soup

Nothing signals springtime like a bowl of sunshine-orange soup. And surprise: it’s paleo-friendly to boot! After all, paleo’s not about deprivation, eating tons of meat, or simply recreating grain-free versions of your favorite comfort foods. Many dishes that rely on seasonal bounty are naturally paleo-friendly, just like this one from our new cookbook, Nom Nom Paleo: Food For Humans.

  • 1 tablespoon coconut oil
  • 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
  • Kosher salt
  • 1½ pounds large carrots, peeled and cut into ½-inch coins
  • ¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon ground cardamom
  • 4 cups chicken stock or Bone Broth (from Nom Nom Paleo)
  • ½ cup full-fat coconut milk
  • Freshly ground black pepper
  1. Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes.
  2. Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat.
  3. Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk.
  4. Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.

6 servings
Hands-on time: 15 minutes
Total time: 45 minutes


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© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.

From Nom Nom Paleo: Food for Humans by Michelle Tam and Henry Fong/Andrews McMeel Publishing, LLC 2013