Carrot Cardamom Soup

Ingredients

• 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

Instructions

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.

https://www.christinalakefitness.com/carrot-cardamom-soup/

These recipes are the property of Christina Lake Fitness