Carrot and Cardamom Soup

OK so I'm obsessed with soup right now! This cold weather has got me craving the warmth of soup and a little spice makes it even better! Try this one with a slice of corn bread!

Carrot and Cardamom Soup (serves 6)


- 1 tablespoon coconut oil

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

- Kosher salt

- 1½ pounds large carrots, peeled and cut into ½-inch coins

- ¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple

- 1 teaspoon minced fresh ginger

- ½ teaspoon ground cardamom ( I use the essential oil) 1-2 drops

- 4 cups chicken stock or Bone Broth

- 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 coconut milk.

- Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.

Would you like to be part of the break up from sugar and processed foods? Contact me for your discover health call today!!

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