Carrot Cardamom Soup Instant Pot Or Stovetop Food

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.

CARDAMOM CARROTS

Steps:

• In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. , In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.

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.