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 and Cardamom Soup
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 2 cloves garlic, minced
- ¼ cup minced fresh ginger
- 6 large carrots , chopped (about 4 cups)
- 3 cups vegetable broth
- 2 pods cardamom (or 1/2 teaspoon ground)
- 1 can (400mL) coconut milk
- Salt and pepper, to taste
- 8 tablespoons plain yogurt, divided
- 4 tablespoons shelled pistachios, divided
- 4 tablespoons chopped cilantro or parsley, divided
- 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 pods, 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 batches in a regular blender.
- Return the soup to the pot, reheat, and serve. Garnish each bowl with yogurt, pistachios, and cilantro, if desired.
What is your favourite fall soup?