The inspiration for this recipe must be credited to the Carrot & Cardamom Soup recipe in the "nom, nom, paleo" cookbook. Every recipe I have made from the cookbook is excellent.
Sautée chopped leek in a few tablespoons of whichever oil is currently trending in your cupboard, until translucent.
Add roughly-sliced carrot, chopped apple, cardamom and ginger. Sautée until fragrant.
Add stock, bring to a boil and then turn down heat to simmer for about 30 minutes.
When carrots are tender, start blending soup. You can blend in batches in a blender or use an immersion blender.
Salt and pepper to taste.
Enjoy a potato-free lunch.
Notes
The original recipe suggests stirring in ½ cup of coconut milk and bringing to a boil before serving. I didn’t have any coconut milk on hand and the soup was deliciously carrot-y without it. Cook’s choice.