Quick Carrot & Cardamom Soup

Sweet carrots pair deliciously with cardamom and ginger in this easy-to-make, creamy soup. Serve it immediately or pack it for tomorrow’s lunch!

Serves: 4Prep: 30 minutesCook: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1 tablespoon coconut oil
  • 2 leeks, halved and sliced
  • 1 1⁄2 pounds carrots, peeled and cut into ¼” rounds
  • 1 apple, chopped
  • 1 tablespoon ginger, grated
  • 1⁄2 teaspoon ground cardamom
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 4 cups vegetable broth
  • 1 can (13.5 oz.) full-fat coconut milk
  • Fresh parsley, to garnish


  • In Instant Pot on sauté function, combine coconut oil and leeks. Sauté until translucent.
  • Mix in carrot, apple, ginger, cardamom, salt and pepper. Stir until fragrant. Add broth.
  • Cancel sauté function. Pressure cook on high 5 minutes. Once complete, turn valve to quick release.
  • Stir in coconut milk. Use immersion blender to puree soup. Serve with fresh parsley and a drizzle of coconut milk.