Makes 6 servings | Prep time 15 minutes | Cook time 30 minutes
- 1 tbs. coconut oil
- 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
- Kosher salt to taste
- 1 1/2 lbs. large carrots, peeled and cut into half-inch coins
- 1/4 cup diced Braeburn, Empire, McIntosh, or Cortland apple
- 1 tsp. minced fresh gingerroot
- 1/2 tsp. ground cardamom
- 4 cups chicken stock or bone broth
- 1/2 cup full-fat coconut milk
- Freshly ground black pepper to taste
- Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about five minutes.
- Toss in the carrots, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat.
- Turn the heat down to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk.
- Transfer the soup in batches to a blender and process until smooth. Or purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste. Serve warm.
Photography by: Henry Fong
This recipe has been excerpted from “Nom Nom Paleo” that originally appeared in the January/February 2016 issue of Experience Life.