Carrot & Cardamom Soup
1 tablespoon coconut oil
2 large leeks, white and light green ends, trimmed and thinly sliced
1 stalk celery, diced
½ teaspoon sea salt
1½ pounds carrots, scrubbed and cut into 1 inch chunks
½ medium apple, cored and diced
1 inch fresh ginger, peeled and minced
½ teaspoon ground cardamom
32 oz (4 cups) organic veggie or chicken broth
½ cup full-fat coconut milk
Freshly ground black pepper
Fresh cilantro, minced (optional for garnish)
1. Add coconut oil to a saucepan over medium heat. Add the leeks, celery, salt, and sauté until translucent, about 5 minutes.
2. Add in the carrots, apple, ginger, and cardamom and stir until well coated. Pour in the broth and bring to a boil, then turn heat to low, cover and simmer for about 30 minutes or until carrots are tender. Stir in the coconut milk and simmer for an additional two minutes.
3. Transfer the soup to a blender and process until smooth or purée the soup directly in the pot with an immersion blender. Season with salt, pepper a drizzle of of coconut milk and garnish with cilantro.
Recipe by: Nom Nom Paleo
A new twist on carrot soup, this one puts the emphasis on spices which extensively support the immune system. They kick up the flavor but not time in the kitchen. The carrots are a soothing ingredient for digestive health. Make Ahead tip: The soup stores well covered in the fridge for 5-6 days or the freezer for months.