This soup is loaded with phytonutrients, anti-inflammatory properties and is great served as an appetizer or a light afternoon snack. I like to up the protein by topping a bowl of it with 3 or 4 large, steamed shrimp. Scallops would work well with this recipe, too! Give it a try and let me know what you think.
Carrot & Cardamom Soup
(serves 6)
Ingredients:
One tablespoon coconut oil
Two large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
1½ pounds large carrots, peeled and cut into ½-inch coins
¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple
One teaspoon minced fresh ginger
½ teaspoon ground cardamom
4 cups chicken stock or Bone Broth
½ cup full-fat coconut milk
Kosher salt and freshly ground black pepper to taste
INSTRUCTIONS:
Melt the coconut oil in a saucepan over medium heat. Add the leeks, a generous pinch of salt, and sauté until translucent, about 5 minutes.
Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat.
Turn down the heat to low. Cover and simmer until the carrots can be pierced easily with a fork, about 30 minutes. Whisk in coconut milk.
Transfer the soup in batches to a blender and process until smooth.
Alternatively, I prefer to purée the soup directly in the pot using an immersion blender.
Season with salt and pepper to taste. [Credit: Ruhlman.com]
