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.

Enjoy!

Dena Totaro Transformational Healing Coach & Yoga Instructor dena.imani@gmail.com www.denatotaro.com 770.337.7074

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