Carrot Cardamom Soup
Made with baby carrots and spices. If you want to add a little coconut flavor, use unrefined coconut oil in place of olive oil and stir in little coconut milk at the end. The soup is fine without, but it's very good with it too.
Servings 4 servings
Cost 5
Equipment
Ingredients
- 2 tablespoons olive oil or coconut oil
- ⅔ cup chopped onion (half of a very large onion) (85 grams)
- ¾ pound baby carrots or peeled carrots (12 oz) (12 oz/336 grams)
- 1 ½ teaspoons minced garlic
- 2 ½ to 3 cups vegetable broth (see note about range)
- ⅜ teaspoon salt -- to start.
- 1 pinch cinnamon (very tiny pinch or 1/16 teaspoon
- 1 pinch cloves (very Tiny pinch or 1/16 teaspoon)
- 4-6 pods cardamom seeds (use seeds, not the pods) See note
- ½ tablespoon lemon juice plus more if desired
- 1 teaspoon maple syrup, plus more to taste
- black pepper to taste
Instructions
- In a large pot, cook the onions in the oil until they are very soft, then add the carrots and garlic. Continue cooking for another minute, then add 2 cups of the broth plus the cardamom, cloves, cinnamon and half of the salt. Cover and simmer until carrots are soft (about 20-25 minutes).
- Let cool slightly, then transfer to a blender and puree until smooth. Pour the mixture back in the pot and add the remaining ½ cup of the broth. If you feel the soup is too thick, then add a little more. Alternatively, you can puree with an immersion blender.
- Add remaining salt, the lemon juice and maple and heat the soup again. Add more salt and pepper to taste if needed.
Notes
I use the seeds from 4 to 6 cardamom pods. To get seeds out of cardamom, crush the pods with a pestle (or a rolling pin or anything heavy), then pull them apart and scrape out the seeds. If you can't find cardamom pods you can use a pinch of ground cardamom.