Fall has officially arrived. I love this time of year; the mornings are dewy, the evenings crisp, and the air is blustery. It’s time of year to get cozy and enjoy things that make us feel warm, from the inside out. I have a recipe for you that will do just that. This soup won’t have you slaving over the stove all day and you can bet it will fire up your inner furnace!
Carrot, Ginger & Cardamom Soup
Makes 8 Cups
1 tablespoon olive oil 1/2 onion, chopped
2 cloves garlic, chopped
1/4 cup minced ginger
6 large carrots, chopped (about 4 cups)
4 cups vegetable stock
2 pods cardamom (or 1/2 teaspoon ground)
1 can coconut milk
Salt and pepper, to taste
- Heat olive oil over medium-low heat. Add onion, garlic, and ginger and cook until the onion is translucent, about 5-7 minutes.
- Add carrots and stir to mix well and let cook for 2 minutes. Add the vegetable stock and cardamom, and increase the heat to high. Bring to a boil, cover, reduce heat to low, and let simmer for 15 minutes until the carrots are soft.
- Add the coconut milk and stir to combine. Let simmer for 5 more minutes and season with salt and pepper.
- Turn off the heat and puree the soup very carefully, either with an immersion blender or working in batches in a regular blender. Return the soup to the pot, reheat, and serve.
What is your favourite fall soup?