Carrot and Cardamom Soup (serves 6)
- 1 tablespoon coconut oil
- 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
- Kosher salt
- 1½ pounds large carrots, peeled and cut into ½-inch coins
- ¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple
- 1 teaspoon minced fresh ginger
- ½ teaspoon ground cardamom
- 4 cups chicken stock or Bone Broth
- ½ cup full-fat coconut milk
- freshly ground black pepper
- Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes.
- Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat.
- Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in coconut milk.
- Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.