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
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
Total time: 45 minutes
Thanks for the tip. Bought the book and am working through it....
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.
I use recipes from Michelle's blog and cookbook all the time and they are easy to follow and delicious.
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?
Oops -- here are the comments I was looking for, https://ruhlman.com/2014/03/nom-nom-paleo-cookbook/.
Made this tonight and LOVED it! I am a huge cardamom fan and huge Nom Nom fangirl.