Cardamom, Carrot and Coconut Soup

"Three foods that begin with c and all work beautifully together."
-- @elfoodielife
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  • Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 4

Recipe Card


  • 1/2 pound Carrots
  • 5 fresh cardamom pods
  • 1 can coconut milk
  • 2 cups water
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • Chilli flakes, to taste


  • Step 1

    Preheat the oven to 180c.

  • Step 2

    Peel and chop the carrots and place on a roasting tray. Drizzle in olive oil and season. Place in the oven and roast for 45 minutes.

  • Step 3

    Once roasted, add to a large saucepan and top with the coconut milk and water. Place over a low/medium heat.

  • Step 4

    Crush the cardamom pods to a fine dust and sprinkle into the soup.

  • Step 5

    Cook until the vegetables are soft. Then blend into a smooth consistency, add more water to loosen the soup.

  • Step 6

    Top with chilli flakes and extra seasoning and ENJOY!

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