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
CUISINE: American
YIELD: 8 cups


  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • ΒΌ 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


  • 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.


  • 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