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!
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.
Pairing carrot, ginger, and cardamom magically transform these simple ingredients into something greater than it’s individual parts!
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.
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 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.
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)!
PRINTER-FRIENDLY RECIPE CARD
Carrot + Cardamom Soup (Instant Pot or Stovetop)
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
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.
