Easy Creamy Carrot Ginger Soup with Cardamom
, Serves 6
A silky pureed soup of carrots, leeks, apple and ginger, warmed with cardamom and finished with coconut milk.
| 1 tbsp coconut oil (or ghee, avocado oil, extra virgin olive oil) | Melt oil, sauté leeks 5 min | Add carrots, apple, ginger, spice; pour in stock | Boil, then cover & simmer 30 min | Stir in coconut milk, blend smooth | Season with pepper, garnish with herbs |
| 2 large leeks, white & light green parts, cleaned & thinly sliced | |||||
| kosher salt or Magic Mushroom Powder, a generous pinch | |||||
| 680 g carrots, peeled & cut into 1/2-inch / 1.25 cm coins | |||||
| 30 g diced apple (Braeburn, Fuji, Honeycrisp, etc.) | |||||
| 1 tsp minced fresh ginger | |||||
| 1/2 tsp ground cardamom (or 1/2 tsp allspice) | |||||
| 950 ml chicken stock or bone broth | |||||
| 120 ml full-fat canned coconut milk | |||||
| freshly ground black pepper | |||||
| minced fresh herbs, e.g. chives, parsley (optional garnish) |
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