Creamy Carrot Ginger Soup with Cardamom
- Yield 6 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Creamy Carrot Ginger Soup with Cardamom sits in the Soups section of Regbie. The card serves 6 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 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
- 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
- ½ cup full-fat canned coconut milk
- Freshly ground black pepper
- Minced fresh herbs (chervil chives, Italian parsley etc.), skippable finish
Method
Melt the coconut oil or your fat of choice in a saucepan over a medium burner.
Turn in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder Sauté until translucent, about 5 minutes.
Turn in the carrot, apple, ginger, and cardamom, and stir until fragrant. Tip in the broth.
Raise the soup to a boil over a hot burner. Turn down the heat to low and cover and gently bubble until the carrots are easily pierced with a fork, about 30 minutes.
When the soup is finished cooking, mix in the coconut milk.
Now it’s time to blend the soup! You can move 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. Finish with minced fresh herbs, if desired.
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.
Turn in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder . Sauté until translucent, about 5 minutes.
Tip in in the carrot, apple, ginger, and cardamom, and stir until fragrant. Tip 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, mix 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. Finish with minced fresh herbs, if desired.
Kitchen 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.
