Go Back

CARROT AND CARDAMOM SOUP

Print Recipe
Servings: 6 servings
Course: Lunch
Ingredients Method Notes

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

Method
 

  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.

Notes

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