Carrot and Cardamom Soup

Carrot and Cardamom Soup

Cardamom. How many of you have actually heard of it? Better yet, how many of you have actually had it and/or have some in your spice rack/pantry?

Cardamom comes in seeds or in powder and was originally cultivated and found throughout India. Currently in South Asia it is used to treat a variety of ailments from mouth infections to tuberculosis and digestive issues. It has a very distinct taste; a little goes a very long way.

What You Shall Need:

1 tbsp coconut oil

2 leeks, thinly sliced


1 and a half pounds large carrots peeled and cut into 1/2 inch rounds

1/4 cup diced apples

1 tbsp fresh grated ginger

1/2 tsp ground cardamom

4 cups chicken stock

1/2 cup full-fat coconut milk (Always opt for full fat anything!)

Black pepper, ground

What You Shall Do:

  1. Melt the coconut oil in a pan over medium heat. Add the leeks along with salt and saute about 5 minutes.
  2. Toss in the carrots, apple, ginger and cardamom and stir until fragrant (minute or two). Pour in the broth and bring to a boil over high heat.
  3. Turn heat to low. Cover and simmer until the carrots are soft and 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, puree the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.



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