Carrot and Cardamom Soup
1 tablespoon coconut oil
2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
1½ pounds large carrots, peeled and cut into ½-inch pieces
¼ cup chopped red (sweet) apple
1 teaspoon minced fresh ginger
½ teaspoon ground cardamom
4 cups chicken stock, bone broth or vegetable broth (vegan)
½ cup full-fat coconut milk
Freshly ground black pepper
Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes.
Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat.
Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk.
Transfer the soup in batches to a blender or and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.