| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 16g | 7g | 21g |
| sugars | fibre | protein | salt |
| 9g | 5g | 5g | 1g |
Nothing brings me back to the heartland quite like a bowl of soup made from fresh, earthy ingredients. It’s with great pleasure that I share my recipe for Cardamom Spiced Carrot Soup, which not only encapsulates the comforting essence of Midwestern cooking but also adds a delightful twist with its unique blend of spices. This soup has become a family favorite in my home, and I’m excited for you to experience the same warm, nurturing flavors.
The Perfect Balance of Sweet and Spicy
What makes Cardamom Spiced Carrot Soup stand out is the perfect harmony between the sweetness of the carrots and the aromatic spice of cardamom. Ground cardamom infuses the soup with a fragrant, slightly sweet flavor that pairs wonderfully with the natural sugars in the carrots. Combined with freshly grated ginger and a touch of cayenne pepper, it creates a depth of flavor that is both soothing and invigorating.
Growing up surrounded by cornfields and vegetable gardens, I learned early on the importance of using fresh, high-quality ingredients. This recipe is a reflection of that ethos. Carrots, packed with beta-carotene, turn this dish into a nutritious powerhouse. Beta-carotene transforms into vitamin A in the body, making it excellent for eye health, skin, and the immune system. And with the incorporation of olive oil and coconut milk, you’re also getting healthy fats that your body needs.
A Soup that Warms the Soul
One of the reasons I cherish this Cardamom Spiced Carrot Soup is its ability to warm you from the inside out. There’s something incredibly heartwarming about a bowl of hot soup on a chilly Nebraska evening. The addition of vegetable broth and coconut milk makes the texture wonderfully creamy, while the orange juice adds a subtle brightness, enhancing the overall flavor profile.
When I serve this soup, I love to top it with a dollop of Greek yogurt or coconut cream and sprinkle a handful of fresh cilantro leaves. The cool creaminess of the yogurt adds a delightful contrast to the warmth of the spices. This soup is not just a meal; it’s an experience, a moment of comfort, and a way to gather loved ones around the table.
If you’re looking for similar flavors, this soup pairs beautifully with a side of garlic bread or a warm, crusty einkorn wheat bread. Alternatively, you might find it complements a refreshing mixed green salad, which can balance out the richness of the soup.
Whether you’re seeking a wholesome family meal or an inviting dish to impress guests, Cardamom Spiced Carrot Soup fits the bill. It’s a recipe that embodies everything I love about home-cooked food—nourishing, flavorful, and made with love.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground cardamom
- 2 pounds carrots, peeled and chopped
- 4 cups vegetable broth
- 1 cup orange juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (13.5 oz) coconut milk
- Fresh cilantro leaves for garnish
- Greek yogurt or coconut cream for serving
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes.
Step Two
Add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes until fragrant.
Step Three
Stir in the ground cardamom, ground cumin, ground coriander, and cayenne pepper (if using). Cook for another minute to toast the spices.
Step Four
Add the chopped carrots to the pot and stir to coat them with the spices and aromatics.
Step Five
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the carrots are tender.
Step Six
Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer it to a blender in batches and blend until smooth.
Step Seven
Return the pureed soup to the pot (if using a blender) and stir in the orange juice, coconut milk, salt, and black pepper. Heat gently over low heat until warmed through.
Step Eight
Serve the soup hot, garnished with fresh cilantro leaves and a dollop of Greek yogurt or coconut cream.
