Carrot Cardamom Soup

Prep time: 15 minutes Cooking time: 45 minutes Servings: 6


1 Tbsp coconut oil.

2 large leeks (white and light green ends only). Thinly sliced Salt and ground black pepper. To taste.

1 V2 lbs carrots. Peeled and cut into /4-inch coins 1/2 cup apple. Diced.

1 tsp fresh ginger.

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Minced 1/2 tsp ground cardamom

4 cups chicken stock 1/2 cup coconut milk.


– Melt coconut oil in a medium pan over high heat. Then add leeks and generous pinch of salt. Saute leeks until soft. About 5 minutes.

– Stir in carrot. Ginger. Apple and cardamom Saute until fragrant.

– Pour in chicken stock and bring to a boil.

– Reduce the heat. Cover the pan and let the soup simmer over low heat until carrots are soft. About 30 minutes. Stir in coconut milk.

– Pour the mixture into a food processor and process until smooth. Add salt and pepper as necessary.

– Serve in individual soup bowl and serve immediately.

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