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An overhead shot of Carrot Cardamom soup in a serving bowl.
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4.91 from 22 votes

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 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: Indian
Keyword: gluten-free, Instant Pot, paleo, pressure cooking, soup, Whole30
Servings: 6 servings
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
  • 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.

Nutrition

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