Carrot Soup + Cardamom or Ginger

Carrot 1Carrot 2Carrot 3Carrot 4

This is yet another Nom Nom Paleo recipe. Sometimes I change the cardamom spice up, but usually I use the cardamom, which gives it an excellent Indian dish flavor.
I absolutely love this soup, it is extremely easy, and it makes for a wonderful breakfast when you are on the run. Yes, breakfast. Think of it as a V8, but only better.

1 Tablespoon coconut oil
2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
Pinch of Kosher Salt
1 ½ pound carrots, peeled and cut into ½ inch coins
¼ cup Braeburn, Empire, McIntosh, or Cortland apple
1 teaspoon minced fresh ginger (you can substitute a dry spice if you must)
½ teaspoon ground cardamom (if you do not have any, just add extra ginger)
4 cups chicken or Bone Broth
½ cup full-fat coconut milk
Dash fresh ground black pepper

1.) Melt the coconut oil in medium size boil. Add the leeks along with a pinch or dash of salt, and sauté until translucent, around five minutes.
2.) Toss in the carrots, apple, ginger, and cardamom, and stir until fragrant. Add 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, around 30 minutes.
4.) Mix in the coconut milk and puree the soup directly in the pot with an immersion blender. If you don’t have an immersion blender, stop being cheap and buy one, it is well worth the cost.
5.) Add salt and pepper to taste.

Leave a Reply

Your email address will not be published. Required fields are marked *