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Paleo Carrot and Cardamom Soup

Published: Apr 14, 2014 · Modified: Feb 3, 2021 by Michael Ruhlman · 9 Comments

carrot

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.

 

Other links you may like:

  • Michelle's post on A Consideration of Paleo.
  • Another paleo recipe for Crispy Pork Loin, from Joshua Weissman of Slim Palate.
  • My dear old pal from college, Marty McDonald, has just launched a site of curated paleo-friendly and delicious foods called Barefoot Provisions. Their beef jerky is a favorite.
  • If you want to delve deeper into the paleo diet, check out Paleo Magazine.

© 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

 

CARROT AND CARDAMOM SOUP

Print Recipe
Course Lunch
Servings 6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat.
  • 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.
  • 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.

Notes

Hands-on time: 15 minutes
Total time: 45 minutes
« Friday Cocktail Hour: The Gin Hound
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Reader Interactions

Comments

  1. Marc Barringer

    April 14, 2014 at 5:06 pm

    Thanks for the tip. Bought the book and am working through it....

    Reply
  2. Carolyn Z

    April 14, 2014 at 9:50 pm

    My sister is eating Paleo and I am curious. The Nom Nom book sounds approachable for a beginner such as me. Thanks for the good guest bloggers. Hope your West coast trip was fruitful.

    Reply
    • foodgirldc

      April 16, 2014 at 11:23 am

      I use recipes from Michelle's blog and cookbook all the time and they are easy to follow and delicious.

      Reply
  3. Alanna Kellogg

    April 18, 2014 at 10:45 am

    Yesterday, this post’s comments had such a thoughtful discussion of the insides and outsides of pale. Surely their current absence is a technical issue, not something else?

    Reply
    • Alanna Kellogg

      April 18, 2014 at 11:46 am

      Oops -- here are the comments I was looking for, https://ruhlman.com/2014/03/nom-nom-paleo-cookbook/.

      Reply
  4. Erin

    April 30, 2014 at 8:17 pm

    Made this tonight and LOVED it! I am a huge cardamom fan and huge Nom Nom fangirl.

    Reply

Trackbacks

  1. menu monday: two week cook-up | fastlife, slowlife says:
    April 21, 2014 at 8:29 am

    […] Pork Roast Cincinnati Chili Barbacoa (in the crockpot now) Breakfast Casseroles (inspired by this, I just make it up now as I go) Cauliflower Soup Zucchini Soup Carrot Soup […]

    Reply
  2. Recipe Master List | Family Meal Plans says:
    July 15, 2014 at 12:39 am

    […] Carrot Cardamom soup - Soup […]

    Reply
  3. Entertaining Made Easy | zenbelly says:
    July 22, 2014 at 9:37 pm

    […] first course carrot cardamom soup […]

    Reply

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Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

More about me →

  • Twitter
  • Facebook
  • Instagram

See my books!

Ratio App for iPhone

After I wrote my book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a colleague and I built a ratio calculator for iPhones that allows you to cook without recipes. For doughs, batters, custards, sauces, stocks and more, simply plug in the amount of one ingredient and the amounts of the other ingredients are instantly calculated. It's also a handy reference for dozens of our most common preparations. ($4.99 in the app store.)

Collaborate

I’ve collaborated on a dozen books, including cookbooks and a memoir. If you'd like to collaborate on a project, please contact my agent, Gail Hochman, [email protected], at Brandt & Hochman Literary Agents, Inc.

For speaking engagements contact, Kip Ludwig, [email protected].

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