Carrot + Cardamom Soup

sweet potato soupWe love creamy, pureed soups like Sweet Potato Soup with Bacon.  Simple and easy, just chop and saute veggies, add homemade chicken broth and seasonings, cook until tender and puree in the blender.  I made two batches over the last few days without the bacon (coconut oil worked great) as our son had all four wisdom teeth out last Friday and has been subsisting on liquid meals like protein shakes (I like Mark Sisson’s Primal Fuel), Watermelon Refreshers, ice cream shakes and soup.  Note:  Ice cream shakes are not paleo, but he’s ok with some dairy and who doesn’t deserve ice cream when they have just had 4 huge teeth yanked out of their head??

Despite it being his favorite, after a few days of sweet potato soup it was time for something new.  I searched through my paleo cookbooks for a recipe that fit with ingredients I had on hand.  Carrot + Cardamom Soup from NomNomPaleo Food for Humans cookbook was the winner.  You can find the recipe online too.

carrot soupI didn’t have any leeks so substituted chopped onions.  Peeled ginger as well as homemade broth are always in the freezer.  I find the blender works best to avoid leaving small chunks of vegetables.  I’ve read where others love an immersion blender and I have one, but find it’s messy and doesn’t puree nearly as fine.

Carrot + Cardamom Soup

  • 1 tablespoon coconut oil
  • 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced (I used chopped onions)
  • 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 (I used beef bone broth)
  • ½ cup full-fat coconut milk
  • Freshly ground black pepper
  1. Melt the coconut oil in a saucepan over medium heat. Add the leeks/onions, 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.

Creamy, slightly sweet and delicious.  Definitely a great way to eat your veggies and perfect when you need a liquid dinner.

I am grateful each day for wellness, happiness and the opportunity to share with you.