Cardamom Carrot Soup

I should call this recipe Superfood soup because of all the nutrition in these ingredients. But once you taste the combination of these flavors, you’re going to forget all about nutrition and focus on deliciousness. The flavors from carrot, garlic, red onions, cabbages, cardamom, and other spices meld together giving this soup a fantastic taste at the end. Prepare for your palate to thank you.

Thankfully this soup is low in calories because you are probably going to eat more than one bowl. So, relax in the knowledge that you are doing something good for your body when you take a sip.

Cabbage is low in calories, carbohydrates, and cholesterol-free. It is a good source of calcium, magnesium, phosphorus, vitamin C, folate, and vitamin A.

Carrots are micronutrient dense, high in antioxidants, phytochemicals, and fiber. This orange root vegetable has a glycemic index that ranges from 35 raw to 39 cooked, in one cup. Due to high fiber content, not all the calories are absorbed when eaten raw, making this great vegetable choice for weight loss. Carrots are rich in beta carotene which our bodies convert to vitamin A, also a good source of Vitamin C, vitamin K, folate, phosphorus, and calcium. 

Grains can be added to the soup to supplement, such as brown rice, quinoa, or wheat berries.

Ingredients:

One pound of fresh carrot

Half of the medium head of cabbage

Half of a medium red onion

Three cloves of garlic, minced

2.5 cups of water

½ teaspoon of salt

¼ teaspoon of black pepper

½ teaspoon of turmeric

One teaspoon of coriander

Two teaspoons of cardamom powder

½ cup of low-fat milk such as 2% or 1%.

Directions:

Clean the carrot. Peel it and cut sideways to make a ¼ inch diamond-like shape.

Clean half of cabbage and cut thin lengthwise just like the picture below

Dice the half of the medium red onion into small pieces. 

In a pot on medium heat combine the minced garlic and diced red onion with two tablespoons of water. Let cook for a few minutes until the red onion turns light pink.

Add the carrot and two cups of water. Cover and cook for 10 to 15 minutes until the carrots are almost tender.  You can check the tenderness with a fork.

 Add the cabbage and spices (salt, black pepper, turmeric, coriander, and cardamom). Let cook for another 10 minutes until the carrots are tender and the cabbage becomes soft and tender. Make sure you stir and check to see if the soup needs more water, Then add 1/2 cup of the remaining water. see the video below!

Add the ½ cup of milk, stir, and remove from heat. Note: the cardamom will make the soup sweet. No need of adding salt enjoy!!

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