Carrot Cardamom Soup 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.

CARROT GINGER AND CARDAMOM SOUP

Steps:

• 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.

LENTIL & CARDAMOM SOUP

Steps:

• Put the onion, garlic, carrot and ginger into a saucepan, drizzle over the oil, and cook for a few mins to soften. Add the turmeric, cardamom and cumin. Stir well to combine, and cook gently for a few mins more, until the spices are aromatic.
• Add the lentils to the pan. Pour over the coconut milk, fill the can with water and add this too. Bring to the boil, then reduce to a simmer for 15 mins until the lentils are soft and swollen but retain a little bite. Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.
• Zest the lemon straight into the pan, then squeeze the juice over the soup and stir through with a pinch of salt, chilli and finely chopped herbs. Ladle into bowls and sprinkle over a little more lemon zest, if you like.

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.

ONE-PAN CARROT & CUMIN SOUP

Steps:

• Heat the butter in a deep saucepan over a medium heat until just starting to sizzle, then fry the cumin seeds until toasted and crackling.
• Add the onion, leek, garlic, star anise, carrots and a pinch of salt. Stir to coat. Cover, reduce the heat to low and cook gently for 15-20 mins, stirring occasionally until the vegetables have softened in their own steam.
• Pour over the stock and bring the mixture to a simmer, then continue to cook for 10 mins until the carrots are tender. Spoon 2 tbsp of the cream into a small dish and set aside, then pour the rest into the pan and bring back to the boil. Remove the star anise and use a hand blender to blitz the mixture until smooth and silky. Or, tip into a standard blender in batches and blitz before returning to the pan. For a really smooth soup, push through a sieve into a saucepan. At this stage, the soup can be cooled completely and chilled for up to three days or frozen for six months. Defrost fully before reheating. Reheat until piping hot over a low heat, then pour into bowls, drizzle with the reserved cream and scatter the extra cumin seeds on top. Serve with these cheese, cumin & onion seed cornbread muffins, if you like.

CREAMY CARROT SOUP

Steps:

• Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
• Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
• Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.