Recipe: 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
1½ pounds carrots, peeled and cut into ½-inch coins
¼ cup diced apple (Braeburn, Fuji, Honeycrisp, Empire, McIntosh or Cortland)
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
to taste kosher salt or Magic Mushroom Powder
to taste freshly ground black pepper

Melt the coconut oil or chosen fat in a saucepan over medium heat or use the Sauté function on the Instant Pot.
Add the leeks and a pinch of salt, sauté until translucent, about 5 minutes.
Stir in the carrots, apple, ginger, and cardamom until fragrant.
Pour in the broth.
For stovetop cooking, bring to a boil, then reduce heat and simmer until carrots are tender, about 30 minutes.
For Instant Pot, cancel Sauté, lock lid, and cook under high pressure for 5 minutes, then release pressure manually.
Stir in the coconut milk and blend the soup until smooth using a blender or immersion blender.
Season with salt and pepper to taste.

Servings

Calories

183

Total fat

Total carbohydrates

22g

Total protein

Sodium

20mg

Cholesterol

0mg