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Home » Blog » Special Diets » Egg-Free » Carrot Cardamom Soup (Instant Pot or Stovetop)

Carrot Cardamom Soup (Instant Pot or Stovetop)

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Nom Nom Paleo + Whole30 by Michelle Tam https://nomnompaleo.com

Craving a creamy vegetable soup? My Whole30-friendly Carrot Cardamom soup from our first cookbook, Nom Nom Paleo: Food For Humans, and our iOS app is a quick and flavorful bowl of happiness any time of year!

An overhead shot of Carrot Cardamom soup in a serving bowl.

It took many tweaks to get this Carrot Cardamom Soup juuuuust right, but it’s now my go-to recipe to showcase this lowly root vegetable.

A collage of the cooking steps for Carrot Cardamom Soup.

Pairing carrot, ginger, and cardamom magically transform these simple ingredients into something greater than it’s individual parts!

An overhead shot of five peeled carrots on a wooden cutting board.

Ever since I bought an Instant Pot back in 2013, I’ve been making this bowl of sunshine in a pressure cooker instead of the stovetop. Whichever way you choose to cook it will yield a bright orange bowl of fresh carrot, ginger, and cardamom soup that will warm you from the inside out!

Serves 6

Ingredients:

  • 1 tablespoon coconut oil, ghee, avocado oil, or extra virgin olive oil
  • 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
  • Diamond Crystal brand kosher salt or Magic Mushroom Powder
  • 1½ pounds carrots, peeled and cut into ½-inch coins
  • ¼ cup diced Braeburn, Fuji, Honeycrisp, Empire, McIntosh or Cortland apple
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon ground cardamom (or ½ teaspoon allspice or ¼ teaspoon cloves + ¼ teaspoon ground cinnamon)
  • 4 cups chicken stock or bone broth
  • ½ cup full-fat canned coconut milk
  • Freshly ground black pepper

Equipment:

  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Medium saucepan or Instant Pot
  • High speed blender or immersion blender

Method:

Melt the coconut oil or your fat of choice in a saucepan over medium heat. If you’re using an Instant Pot, press the Sauté button and add the coconut oil or fat of choice when the metal insert is hot.

Adding a spoonful of coconut oil to a saucepan

Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.

Sprinkling salt on sliced leeks for Carrot Cardamom Soup

Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant.

Stirring carrots and leeks in a saucepan for Carrot Cardamom soup

Pour in the broth.

Pouring broth into the saucepan to make Carrot Cardamom Soup

If you’re cooking on the stovetop, bring the soup to a boil over high heat. Turn down the heat to low and cover and simmer until the carrots are easily pierced with a fork, about 30 minutes.

Simmering Carrot Cardamom Soup in a saucepan

If you’re cooking in the Instant Pot, cancel the Sauté function. Lock the lid and program the Instant Pot to cook under high pressure for 5 minutes. Release the pressure manually.

Manually releasing the pressure for an Instant Pot

When the soup is finished cooking, stir in the coconut milk. Now it’s time to blend the soup!

You can transfer the soup in batches to a blender and process until smooth…

An overhead shot of pureed Carrot Cardamom Soup in a Vitamix blender

…or you can puree the soup directly with an immersion blender. Taste and season accordingly with salt and pepper.

An overhead shot of Carrot Cardamom soup in a white bowl.

You can refrigerate the soup in a sealed container for up to four days in the refrigerator and freeze it for up to 4 months.

Want more inspiration from my past January Whole30s? Check out my Day 21 posts from 2018!

  • 2018 Whole30 Day 21: Roasted Brussels Sprouts + Bacon

A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

PRINTER-FRIENDLY RECIPE CARD

An overhead shot of Carrot Cardamom soup in a serving bowl.
Print Recipe

Carrot + Cardamom Soup (Instant Pot or Stovetop)

My Whole30-friendly Carrot Cardamom soup (Instant Pot or stovetop) is a quick and tasty bowl of joy made with carrots, ginger, cardamom, and coconut milk!  
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: Indian
Keyword: gluten-free, Instant Pot, paleo, pressure cooking, soup, Whole30
Servings: 6 servings
Calories: 183kcal
Author: Michelle Tam

Ingredients

  • 1 tablespoon coconut oil ghee, avocado oil, or extra virgin olive oil
  • 2 large leeks white and light green ends only, cleaned, trimmed, and thinly sliced
  • Diamond Crystal kosher salt or Magic Mushroom Powder
  • 1½ pounds carrots peeled and cut into ½-inch coins
  • ¼ cup diced apple Braeburn, Fuji, Honeycrisp, Empire, McIntosh or Cortland works
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon ground cardamom or ½ teaspoon allspice or ¼ teaspoon cloves + ¼ teaspoon ground cinnamon
  • 4 cups chicken stock or bone broth
  • ½ cup full-fat canned coconut milk
  • Freshly ground black pepper

Instructions

  • Melt the coconut oil or your fat of choice in a saucepan over medium heat. If you’re using an Instant Pot, press the Sauté button and add the coconut oil or fat of choice when the metal insert is hot.
  • Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.
  • Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth.
  • If you’re cooking on the stovetop, bring the soup to a boil over high heat. Turn down the heat to low and cover and simmer until the carrots are easily pierced with a fork, about 30 minutes.
  • If you’re cooking in the Instant Pot, cancel the Sauté function. Lock the lid and program the Instant Pot to cook under high pressure for 5 minutes. Release the pressure manually.
  • When the soup is finished cooking, stir in the coconut milk. 
  • Now it’s time to blend the soup! You can transfer the soup in batches to a blender and process until smooth or or you can puree the soup directly with an immersion blender. Taste and season accordingly with salt and pepper.
  • You can refrigerate the soup in a sealed container for up to four days in the refrigerator and freeze it for up to 4 months.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 183kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Fiber: 4g | Sugar: 10g

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