Easy Creamy Carrot Ginger Soup with Cardamom
This creamy carrot ginger soup with cardamom is like sunshine in a bowl—cozy, vibrant, and totally dairy-free. A perfect springtime recipe!
Servings: 6 servings
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 or vegetable broth (for vegan)
- ½ cup full-fat canned coconut milk
- Freshly ground black pepper
- minced fresh herbs (chervil chives, Italian parsley etc.) optional garnish
Instructions
Stovetop Instructions
- Melt the coconut oil or your fat of choice in a saucepan over medium heat.
- 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.
- 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.
- 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 (or Magic Mushroom Powder) and freshly ground black pepper. Garnish with minced fresh herbs, if desired.
Instant Pot Instructions
- Press the Sauté button and add the coconut oil or fat of choice when the metal insert is hot. Cancel the Sauté function. Lock the lid and program the Instant Pot to cook under high pressure for 5 minutes. Release the pressure manually.
- Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.
- Add in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth. 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 pressure is released, stir in the coconut milk. Now, blend the soup in batches in a high powered blender until smooth or use an immersion blender.
- Taste and season accordingly with salt (or Magic Mushroom Powder) and freshly ground black pepper. Garnish with minced fresh herbs, if desired.
Notes
- You can store the soup in a sealed airtight container for up to four days in the refrigerator and freeze it for up to 4 months. Yes, it freezes great! Simply thaw the soup in the fridge overnight and reheat on the stovetop or in the microwave.
- Wanna make this soup vegan? Just use your favorite vegetable broth as the base!
Nutrition
Calories: 183kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Fiber: 4g