08/10/2026
CARROT CARDAMOM SOUP
INGREDIENTS
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
Diamond Crystal brand kosher salt or Magic Mushroom Powder
1½ pounds carrots, peeled and cut into ½-inch coins
¼ cup diced Braeburn, Fuji, Honeycrisp, Empire, McIntosh, or Cortland apple
1 teaspoon minced fresh ginger
½ teaspoon ground cardamom (or ½ teaspoon allspice or ¼ teaspoon cloves + ¼ teaspoon ground cinnamon)
4 cups chicken stock or bone broth
½ cup full-fat canned coconut milk
Freshly ground black pepper
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.
Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.
Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth.
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.
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.
When the soup is finished cooking, stir in the coconut milk.
Now it’s time to blend the soup! You can transfer the soup in batches to a blender and process until smooth or you can puree the soup directly with an immersion blender. Taste and season accordingly with salt and pepper.
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.
Thanks to Nom Nom Paleo
