Carrot Cardamom Soup Recipes

LENTIL & CARDAMOM SOUP

Steps:

• Put the onion, garlic, carrot and ginger into a saucepan, drizzle over the oil, and cook for a few mins to soften. Add the turmeric, cardamom and cumin. Stir well to combine, and cook gently for a few mins more, until the spices are aromatic.
• Add the lentils to the pan. Pour over the coconut milk, fill the can with water and add this too. Bring to the boil, then reduce to a simmer for 15 mins until the lentils are soft and swollen but retain a little bite. Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.
• Zest the lemon straight into the pan, then squeeze the juice over the soup and stir through with a pinch of salt, chilli and finely chopped herbs. Ladle into bowls and sprinkle over a little more lemon zest, if you like.

CARROT + CARDAMOM SOUP (INSTANT POT OR STOVETOP)

Steps:

• 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 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.

SWEET POTATO AND CARROT SOUP WITH CARDAMOM

Steps:

• Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
• Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, and puree in batches until smooth.

CARROT GINGER AND CARDAMOM SOUP

Steps:

• 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.
• 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.
• Add the coconut milk and stir to combine. Let simmer for 5 more minutes. Taste and season with salt and pepper.
• 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.
• Return the soup to the pot, reheat, and serve. Garnish each bowl with yogurt, pistachios, and cilantro, if desired.

ROASTED CARROTS WITH CARDAMOM BUTTER

Steps:

• Position rack in lower third of oven; preheat to 450F.
• Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve immediately.

CARROT SOUP WITHOUT STOCK (NO BLENDER NEEDED)

Steps:

• Preheat oven to 220°C (425°F).
• Peel and remove both ends of the carrots, saving the peels and ends. Cut the carrots in half lengthwise and then into 2-centimetre (about 1 inch) wide pieces. Drizzle with olive oil and season with salt and pepper before transferring to a baking sheet and moving to the oven. Roast the carrots until lightly browned and very tender, about 40-45 minutes.
• While carrots are cooking, transfer the peels and ends to a small saucepan. Add in soy sauce, cinnamon stick, bay leaf, peppercorns and allspice berries. Cover with one litre (about 4 cups) of cool water, cover, and bring to a gentle simmer. Simmer for 40-45 minutes, strain through a fine mesh sieve and set aside.
• Over medium heat in a large saucepan or Dutch oven, heat a tablespoon of olive oil until shimmering. Add onion and a pinch of salt and cook, stirring occasionally, until it is softened, about five to ten minutes. Add garam masala and chilli flakes and cook until very fragrant, about 1-2 minutes. Add garlic and cook, stirring constantly, for another 30 seconds.
• Add carrots and stir to coat in onion mixture. Cover with 500ml (about two cups) of carrot broth and bring to a gentle simmer. Cover the pot and allow to simmer until the carrots are very tender and are beginning to break down, about fifteen minutes.
• Turn off the heat and, using a potato masher, mash the carrots until as smooth as possible. Set a fine mesh sieve over a bowl and, working in batches and using a wooden spoon or silicone spatula, press the carrot puree through the sieve.
• Return the carrot puree to the pot, turn the heat to medium, and stir in the coconut milk. Bring to a simmer and cook for another five minutes or so. Serve immediately.

CARROT CARDAMOM SOUP

Steps:

• Heat the olive oil in a large nonreactive stockpot over medium heat. Add the onion, ginger, spice blend, carrots, red pepper, and potatoes. Stir to coat the vegetables with the spices and then sauté until the onion is translucent and the vegetables are tender, about 15 minutes.
• Add the chicken stock, white wine, and brown sugar. Bring to a boil, reduce heat to low, cover, and simmer until the vegetables are tender, 30 to 40 minutes. Remove from the heat.
• Transfer the mixture, in batches, to a blender or food processor and process until smooth. Return the soup to the pot and reheat over low heat. Stir in the lime juice and parsley; add the butter and salt and pepper, and heat until the butter is melted. Serve in individual bowls, each garnished with a lime slice.

CARROT AND YAM SOUP WITH CARDAMOM

Steps:

• Preheat oven to 425° F.
• Place carrots, yams and onions on a baking sheet and toss with salt. Brush or spray with high-heat oil. Roast until yams are tender, 12 to 15 minutes.
• Meanwhile, warm coconut milk, stock, lime zest and juice, ginger and cardamom in a large stockpot over medium-high heat.
• Add roasted vegetables to the pot and stir well. Stir in syrup; cook for about 2 minutes.
• With an immersion blender or in batches in a food processor, blend ingredients together until very smooth. Taste and adjust flavors with salt and pepper, if needed. Serve garnished with sumac.