5 Paleo Recipes From Michelle Tam

Name: Carrot and Cardamom Soup (Paleo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 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; 1 large Haas avocado; 2 tbs. ghee or fat of choice; 2 large pastured eggs; Kosher salt to taste; Paprika to taste; Freshly ground black pepper to taste

This paleo carrot and cardamom soup combines roasted carrots, leeks, and warming spices with bone broth and coconut milk for a naturally sweet, nutrient-dense comfort dish that's Whole30-compliant.

🌍American 🥗Paleo 🥗Gluten-Free 🥗Dairy-Free 🏷️Grain-free 🏷️Nom nom paleo Michelle tam

🏷️

Total

45 min

Servings

6

Difficulty

Hard

Est. Cost

$29–$48

Recipe Source

View original recipe

From Experience Life

Ingredients

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
1 large Haas avocado
2 tbs. ghee or fat of choice
2 large pastured eggs
Kosher salt to taste
Paprika to taste
Freshly ground black pepper to taste

16 Ingredients

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Instructions

1
Carrot and Cardamom Soup: Melt the coconut oil in a saucepan over medium heat.
2
Add the leeks, along with a generous pinch of salt, and sauté until translucent, about five minutes.
3
Toss in the carrots, apple, ginger, and cardamom, and stir until fragrant.
4
Pour in the broth and bring to a boil over high heat.
5
Turn the heat down to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes.
6
Mix in the coconut milk.
7
Transfer the soup in batches to a blender and process until smooth. Or purée the soup directly in the pot with an immersion blender.
8
Season with salt and pepper to taste. Serve warm.
9
Avocado Toad-in-a-Hole: Wash a ripe avocado (you'll keep part of the skin on during cooking).
10
Cut the avocado in half and pop out the pit.
11
Slice off the rounded outer edge of each half, leaving the skin on.
12
Heat ghee or fat of choice in a pan over medium heat.
13
Place the avocado halves cut-side down in the pan and crack one egg into the hole of each avocado half.
14
Cook until the egg is set to your liking.
15
Season with salt, paprika, and freshly ground black pepper to taste. Serve warm.

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Tips & Notes

Pro tips

Clean leeks thoroughly by slicing lengthwise and rinsing between layers to remove trapped soil and sand.
Toast ground cardamom briefly in the hot coconut oil before adding leeks to bloom the spice and deepen its flavor.
Blend the soup in batches if using an immersion blender to avoid splashing hot liquid; alternatively, use a stand blender for a smoother texture.
Add coconut milk at the end after blending—this preserves its creamy mouthfeel and prevents it from breaking down during cooking.

Substitutions

Chicken stock → vegetable broth (flavor will be lighter; omit apple for less sweetness)
Coconut milk → grass-fed heavy cream (not paleo; adds richness)
Leeks → yellow or white onion (2 medium onions; less delicate flavor)
Ginger → turmeric (½ tsp; use for an earthy, anti-inflammatory note instead)

Storage & make-ahead

Store cooled soup in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months; reheat gently on the stovetop without boiling.

Common Questions

Can I make this soup ahead?

Yes. Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat.

What can I substitute for cardamom?

Ground cinnamon (½ tsp), ground cumin (½ tsp), or ground coriander (½ tsp) work well. Cardamom has a unique floral note, so substitutes will shift the flavor profile slightly.

Can I use a regular apple variety?

Yes. Use any tart to balanced apple—Granny Smith, Honeycrisp, or Pink Lady all work. Avoid very sweet varieties like Gala, which can make the soup overly sweet.

Is this Whole30-compliant?

Yes, if using compliant coconut milk and bone broth with no added sugars or additives. Check labels to confirm no carrageenan or gums.

How do I know when the soup is done?

Carrots should be fork-tender when pierced (about 20–25 minutes after the broth is added). Blend until smooth or leave slightly chunky, depending on preference.