Carrot, Ginger and Cardamom Soup

6 comments

Update: Hands down, this was the most popular recipe from my previous site, Mel’s Food Blog.  I’ve re-tested and re-shot it and made a few changes to the recipe, mostly improving the instructions for clarity. I’ve also upped the carrot a bit and reduced the overall liquid for a thicker soup.  Feel free to play around with this to suit your liking.  I’ve come up with a great garnish combo too that I like to use to fancy it up a bit.  I hope you enjoy the updated version.


Fall has officially arrived. I love this time of year; the mornings are dewy, the evenings crisp, and the air is blustery. It’s time of year to get cozy and enjoy things that make us feel warm, from the inside out. I have a recipe for you that will do just that. This soup won’t have you standing over the stove all day and you can bet it will fire up your inner furnace!

Carrot Ginger and Cardamom Soup

Velvety smooth and warming, this soup is perfect for a quick weeknight dinner with a hearty salad, and leftovers make a great lunch. Garnish with dollop of plain yogurt, pistachios, and cilantro for extra flavour.
PREP TIME10 mins
COOK TIME35 mins
TOTAL TIME45 mins
COURSE: Soup
CUISINE: American
YIELD: 8 cups

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • ¼ cup minced peeled fresh ginger
  • 6 large carrots , sliced (about 6 cups)
  • 3 cups vegetable broth
  • 2 pods cardamom (or 1/2 teaspoon ground)
  • 1 can (400mL) coconut milk
  • Salt and pepper, to taste

Garnish (Optional)

  • 8 tablespoons plain yogurt, divided
  • 4 tablespoons shelled pistachios, divided
  • 4 tablespoons chopped cilantro or parsley, divided

INSTRUCTIONS

  • 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.

RECIPE NOTES

  • Depending on how thick you like your soup, you can add more or less stock
  • For a lighter soup, substitute low fat coconut milk or omit and increase the amount of vegetable stock

What is your favourite fall soup?

6 comments on “Carrot, Ginger and Cardamom Soup”

  1. So…. I made this soup….. DELICIOUS!!!!!!! It’s a great way to make you warm and happy this fall and winter. I never thought carrots would taste this great!!!!!!
    Thanks Mel!!! When will you have your own cooking and nutrition show on Netflix?? 😉 it would be a great idea…. Just saying…..
    Mark

  2. Hi Mel. I’m friends with Mark and ever since he has directed me to your blog 2 years ago I have made this soup so many times. I love it so much and it’s so easy to make. Whenever I heat it up at work everyone comments on how great it smells. Pleade keep posting more great recipes!

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