Creamy Carrot & Cardamom Soup – A Warm, Spiced Delight!

This **Carrot & Cardamom Soup** is a velvety, aromatic dish that brings together the natural sweetness of carrots with the warm, citrusy notes of cardamom. Inspired by Middle Eastern and Indian flavors, this soup is both comforting and exotic—perfect for chilly evenings or as an elegant starter for dinner parties. The blend of spices, creamy texture, and vibrant color make it a feast for the senses!

What sets this recipe apart is its simplicity. With just a handful of ingredients, you can create a restaurant-worthy soup that’s healthy, vegan-friendly, and packed with flavor. Whether you’re a cardamom lover or new to this spice, this soup will win you over with its delicate balance of sweet and savory.

Why This Carrot & Cardamom Soup Recipe Works

1. Easy, Pantry-Friendly Ingredients
You likely already have most of the ingredients in your kitchen! Carrots, onions, and basic spices form the base, while cardamom adds a unique twist. No obscure or hard-to-find items are needed.

2. Quick and Effortless
From chopping to blending, this soup comes together in under 40 minutes. It’s perfect for busy weeknights or last-minute meals.

3. Customizable & Diet-Friendly
Naturally vegan and gluten-free, this soup can easily be adapted—add coconut milk for extra creaminess or adjust the spices to your taste.

What’s In Carrot & Cardamom Soup?

• Carrots: The star ingredient, providing natural sweetness and a vibrant orange hue.
• Cardamom: Adds a warm, slightly citrusy aroma that elevates the soup.
• Onion & Garlic: Form the savory base for depth of flavor.
• Vegetable Broth: Enhances the soup’s richness while keeping it light.
• Coconut Milk (optional): For a creamier texture and subtle tropical note.
• Ginger & Cumin: Complement the cardamom with warmth and earthiness.

How To Make Carrot & Cardamom Soup

This soup is incredibly straightforward—sauté, simmer, and blend! Here’s how to make it:

Step 1: Sauté the Aromatics

1. Heat oil in a large pot over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).
2. Stir in minced garlic, grated ginger, and ground cardamom. Cook for 1-2 minutes until fragrant.

Step 2: Cook the Carrots

1. Add chopped carrots and cumin to the pot. Stir to coat with the spices.
2. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until carrots are tender.

Step 3: Blend Until Smooth

1. Use an immersion blender (or transfer to a countertop blender) to purée the soup until silky.
2. For extra creaminess, stir in coconut milk (optional). Season with salt and pepper.

Step 4: Garnish and Serve

1. Ladle into bowls and top with a drizzle of coconut milk, fresh cilantro, or toasted pumpkin seeds.

Sides for Carrot & Cardamom Soup

• Crusty Bread or Naan: Perfect for dipping into the creamy soup.
• Quinoa Salad: Adds protein and texture for a heartier meal.
• Roasted Chickpeas: A crunchy, spiced topping.
• Green Apple & Fennel Slaw: A refreshing contrast to the soup’s warmth.

Recipe FAQ’s

Can I Use Ground Cardamom Instead of Pods?

Yes! Use ½ tsp ground cardamom in place of 6 pods (crushed and seeds removed). Adjust to taste.

How Do I Store Leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Can I Freeze This Soup?

Absolutely! Freeze for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Other Recipes To Try

• Turmeric & Coconut Lentil Soup: A golden, immune-boosting dish.
• Roasted Parsnip & Pear Soup: Sweet, earthy, and unexpected.
• Spiced Pumpkin & Sage Soup: A fall favorite with aromatic herbs.
• Coconut Curry Soup with Fluffy Dumplings: A Comforting Bowl of Heaven
• Beetroot & Orange Soup: Vibrant and tangy with citrus notes.

Creamy Carrot & Cardamom Soup

A silky, spiced soup that’s as nourishing as it is flavorful! Sweet carrots meet warm cardamom in this easy, vegan-friendly recipe. Ready in 30 minutes and perfect with crusty bread.

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Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Equipment

Medium Saucepan

Immersion Blender

Ingredients

• 1 tbsp olive oil or coconut oil
• 1 onion chopped
• 3 garlic cloves minced
• 1 tbsp fresh ginger grated
• 6 cardamom pods seeds crushed or ½ tsp ground cardamom
• 1 tsp ground cumin
• 1 lb 450g carrots, peeled and chopped
• 4 cups vegetable broth
• ½ cup coconut milk optional
• Salt & pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

• Heat oil in a pot over medium heat. Sauté onion until soft (5 mins).
  1 tbsp olive oil or coconut oil, 1 onion
• Add garlic, ginger, cardamom, and cumin. Cook for 1-2 minutes.
  3 garlic cloves, 1 tbsp fresh ginger, 6 cardamom pods, 1 tsp ground cumin
• Stir in carrots and broth. Simmer for 20-25 mins until tender.
  1 lb 450g carrots, peeled and chopped, 4 cups vegetable broth
• Blend until smooth. Stir in coconut milk (if using). Season.
  ½ cup coconut milk, Salt & pepper to taste
• Garnish and serve warm.
  Fresh cilantro or parsley

Notes

• Spice Swap: Replace cardamom with cinnamon or nutmeg for a different twist.
• Texture: For chunkier soup, blend only half.
• Make Ahead: Flavors deepen overnight—great for meal prep!
• Toppings: Try toasted nuts, yogurt, or a squeeze of lime.
• Low-Sodium: Use homemade broth or reduce salt.

Nutrition

Serving: 300g | Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Sodium: 400mg | Fiber: 4g | Sugar: 8g

Enjoy this cozy, fragrant soup! Share your creations with #CarrotCardamomMagic.