Carrot And Cardamom Recipe

Carrot Cardamom Soup (Instant Pot or Stovetop)

WEBJan 21, 2019 · Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth. If you’re cooking on the stovetop, bring …

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.
2. Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.
3. Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth.
4. 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.

Preview

See Also:

Show details

Paleo Carrot and Cardamom Soup Ruhlman

WEBApr 14, 2014 · Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes. Toss in the carrot, apple, ginger, and cardamom, and stir …

1. Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes.
2. Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat.
3. Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk.
4. Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.

Preview

See Also: Soup RecipesShow details

Carrot, Ginger and Cardamom Soup Vancity Nutrition

WEBInstructions. In a large saucepan, heat olive oil over medium-low heat. Add onion, garlic, and ginger, and cook until the onion is soft and translucent, stirring occasionally to …

1. In a large saucepan, heat olive oil over medium-low heat. Add onion, garlic, and ginger, and cook until the onion is soft and translucent, stirring occasionally to prevent browning, about 5-7 minutes.
2. Add carrots, vegetable broth, and cardamom, and increase the heat to high. Once boiling, reduce heat to low, and let simmer for 15-20 minutes until the carrots are soft.
3. Add the coconut milk and stir to combine. Let simmer for 5 more minutes. Taste and season with salt and pepper.
4. Turn off the heat, remove cardamom pods (if using) and carefully puree the soup, either with an immersion blender or working in small batches in a regular blender.

Preview

See Also: Soup RecipesShow details