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Carrot Soup

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.
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Ingredients

  • Carrots 2 generous pounds (1 kg)
  • Leek or onion or shallot, as you have on hand.
  • Apple 1-2
  • Oil
  • Ground cardamom ½ tsp.
  • Ginger fresh or ground, 1 tsp.
  • Stock 4 cups (1 l)
  • Salt and pepper

Instructions

  • 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.