Carrot Cardamom Soup

carrot cardamom soupSometimes we need just a little comfort food! This simple soup served with some warm bread does just that.



Carrot Cardamom Soup

Serving Size: 6


  • 1 tablespoon coconut oil
  • 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
  • 1/2 tsp salt
  • 4 cups of sliced carrots, peeled and cut into ½-inch chunks
  • ¼ cup diced apple
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon ground cardamom
  • 4 cups chicken stock
  • ½ cup full-fat coconut milk
  • freshly ground black pepper to taste


  1. Melt the coconut oil in a saucepan over medium heat.
  2. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes.
  3. Toss in the carrot, apple, ginger, and cardamom, and stir.
  4. Pour in the broth and bring to a boil over high heat.
  5. Turn down the heat to low.
  6. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes.
  7. Mix in coconut milk.
  8. Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender.
  9. Season with salt and pepper to taste.


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