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
- 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
- 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.
Total time: 45 minutes