Carrot + Cardamom Soup

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  • 1 tbsp coconut oil
  • 2 leeks white and light green ends, trimmed and thinly sliced
  • 1 stalk celery diced
  • ½ tsp sea salt
  • lbs carrots scrubbed and cut into 1 inch chunks
  • ½ apple cored and diced
  • 1 inch fresh ginger peeled and minced
  • ½ tsp ground cardamom
  • 32 oz broth organic veggie or chicken
  • ½ cup full-fat coconut milk
  • freshly ground black pepper
  • fresh cilantro minced (optional for garnish)
  • Add coconut oil to a saucepan over medium heat. Add the leeks, celery, and salt, and sauté until translucent, about 5 minutes.
  • 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.
  • 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 and pepper, add a drizzle of of coconut milk, and garnish with cilantro.
The spices in this version of carrot soup add a ton of flavor and are great for your immune system.
Make ahead tip: The soup stores well covered in the fridge for 5-6 days or the freezer for months.
Recipe by Nom Nom Paleo