Carrot and Cardamom Soup

Updated: Oct 31, 2019

Carrot and Cardamom Soup

Serving 4-6

  • 1 tablespoon coconut oil

  • 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced

  • Sea salt

  • 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.


Dena Totaro Transformational Healing Coach & Yoga Instructor 770.337.7074


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