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
YIELD: 8 cups
- 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
- 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