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Carrot and Cardamom Soup

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)


  • 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


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:]


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