Creamy Carrot & Cardamom Soup

A Unique Twist on a Classic - Carrot & Cardamom Soup

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

Cook Time: 25

Total Time: 35

Servings:

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