Soups and Broths
Cardamom, Carrot and Caramelised Onion Soup Recipe
This soup celebrates the natural sweetness of late-harvest carrots balanced by the savory depth of slow-caramelised onions. Aromatic green cardamom adds a complex, floral warmth that elevates this humble vegetable dish into something truly special for any gathering.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
- Per serving
- 215 kcal
Method
Melt the butter or olive oil in a large heavy-bottomed pot over medium-low heat. Add the sliced onions with a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes until the onions are a deep golden brown and jammy.
While the onions caramelise, place the cracked cardamom pods in a small dry pan over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.
Once the onions are ready, add the chopped carrots, toasted cardamom pods, and grated ginger to the pot. Stir well to coat the vegetables in the onion juices.
Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the carrots are very tender when pierced with a fork.
Remove the pot from the heat. Use a slotted spoon to find and remove the cardamom pods (or the outer husks if the seeds have fallen out).
Using an immersion blender, or by transferring to a stand blender in batches, blend the soup until completely smooth. If using the optional coconut milk for a dairy-free creamy finish, stir it in now.
Taste and adjust the seasoning with more sea salt and black pepper as needed. Serve hot, perhaps with a drizzle of olive oil or a few fresh herbs.
Notes
Don't rush the onions; the deep caramelisation provides the savory 'umami' base that balances the sweetness of the carrots.
If you want a perfectly smooth texture, pass the blended soup through a fine-mesh sieve before serving.
For a grain-free crunch, top the soup with toasted pumpkin seeds or sunflower seeds instead of croutons.
Crush the cardamom pods with the flat of a knife just enough to expose the seeds without pulverizing the husk for easier removal.
