Carrot and Ginger Soup
Carrot and ginger soup in the Instant Pot provides a wholesome, satisfying meal that is perfect for a detox diet or anyone looking to add a little more veggies into their diet. This nutrient packed delight will help even your pickiest eaters get more vegetables in their body. Ready in less than 30 minutes, this soup is perfect for weeknight dinners or is a great recipe to make on the weekend to serve all week or winter long when freezing.
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Servings:
servingsCalories:
Ingredients
- Butter or olive oil 2 tbsp
- Yellow onion diced 1 cup
- Garlic 5 cloves, minced
- Ginger, 3 tbsp, minced
- Carrots chopped – 2 lbs
- Vegetable Broth / Water 4 cups
- Bay Leaf 1
- Cinnamon 1 tsp
- Salt 1 tsp
- For Garnish on each bowl
- Coconut or table cream 1 tsp
- Freshly cut chives or parsley 1 tsp
- Crushed black pepper
- Pair with roasted Ciabatta slices and steamed broccoli
Instructions
- How To Make Carrot Soup with Ginger in Instant PotFirst, set the Instant Pot on saute mode and melt the butter or warm up the oil in the inner pot. Next, add the bay leaf, cinnamon, onions, ginger, and garlic and sauté until they soften.
- Once the onions are ready, add in the carrots, salt, broth or water and give it all a quick stir.
- Close the lid, seal the vent, and then pressure cook for 10 minutes followed by a natural pressure release.
- When the safety button drops, open the lid carefully and then blend until smooth using a hand blender . If you don’t have a hand blender, you can carefully pour the carrot and ginger soup into a stand blender, blend on high, and then pour the blended soup back into the Instant Pot after blending.
- Once smooth and blended, pour the soup into bowls, garnish with coconut or table cream, crushed black pepper, and chives or fresh parsley. Serve along side your favorite bread.
Notes
Pro tips and tricksWhen you make this carrot soup with ginger, try these simple tips and tricks to get great results each time:Use or get a hand or immersion blender to mix the soup. This gadget helps minimize spills and burns from hot soup.Make this soup vegan with olive oil and coconut milk instead of butter and table cream.Blend the soup until it is creamy and smooth. This will also help thicken it.
Nutrition
Serving: 1g
