By Princess Frost
Carrot + Cardamom Soup (Instant Pot or Stovetop)
18 steps
Prep:10minCook:35min
My Whole30-friendly Carrot Cardamom soup (Instant Pot or stovetop) is a quick and tasty bowl of joy made with carrots, ginger, cardamom, and coconut milk!
Updated at: Thu, 17 Aug 2023 03:43:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Glycemic Load
7
Low
Nutrition per serving
Calories179.7 kcal (9%)
Total Fat9.3 g (13%)
Carbs19.8 g (8%)
Sugars8.6 g (10%)
Protein5.8 g (12%)
Sodium434.7 mg (22%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespooncoconut oil
ghee, avocado oil, or extra virgin olive oil
2leeks
large, white and light green ends only, cleaned, trimmed, and thinly sliced
kosher salt
or Magic Mushroom Powder
1.5 poundscarrots
peeled and cut into 1/2-inch coins
¼ cupapple
diced, Braeburn, Fuji, Honeycrisp, Empire, McIntosh or Cortland works
1 teaspoonfresh ginger
minced
½ teaspoonground cardamom
or 1/2 teaspoon allspice or 1/4 teaspoon cloves + 1/4 teaspoon ground cinnamon
4 cupschicken stock
or bone broth
½ cupfull-fat canned coconut milk
freshly ground black pepper
Instructions
Step 1
Melt the coconut oil or your fat of choice in a saucepan over medium heat. If you’re using an Instant Pot, press the Sauté button and add the coconut oil or fat of choice when the metal insert is hot.
Step 2
Adding a spoonful of coconut oil to a saucepan
Step 3
Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.
Step 4
Sprinkling salt on sliced leeks for Carrot Cardamom Soup
Step 5
Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant.
Step 6
Stirring carrots and leeks in a saucepan for Carrot Cardamom soup
Step 7
Pour in the broth.
Step 8
Pouring broth into the saucepan to make Carrot Cardamom Soup
Step 9
If you’re cooking on the stovetop, bring the soup to a boil over high heat. Turn down the heat to low and cover and simmer until the carrots are easily pierced with a fork, about 30 minutes.
Step 10
Simmering Carrot Cardamom Soup in a saucepan
Step 11
If you’re cooking in the Instant Pot, cancel the Sauté function. Lock the lid and program the Instant Pot to cook under high pressure for 5 minutes. Release the pressure manually.
Step 12
Manually releasing the pressure for an Instant Pot
Step 13
When the soup is finished cooking, stir in the coconut milk. Now it’s time to blend the soup!
Step 14
You can transfer the soup in batches to a blender and process until smooth…
Step 15
An overhead shot of pureed Carrot Cardamom Soup in a Vitamix blender
Step 16
…or you can puree the soup directly with an immersion blender. Taste and season accordingly with salt and pepper.
Step 17
An overhead shot of Carrot Cardamom soup in a white bowl.
Step 18
You can refrigerate the soup in a sealed container for up to four days in the refrigerator and freeze it for up to 4 months.
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