Description
Warm up with a delightful bowl of Instant Pot Carrot Ginger Soup, a vegan treat that’s both creamy and bursting with flavor. Made from fresh carrots and zesty ginger, this soup is enriched with coconut milk for a velvety texture that’s perfect for chilly evenings or as a vibrant starter at dinner parties.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons ginger (grated)
- 5 cups carrots (peeled and chopped)
- 4 cups vegetable broth
- 13.5 oz coconut milk (full fat)
- Juice of 1/2 lime
- Salt and pepper to taste
- Dried thyme leaves
Instructions
- Sauté the onion in olive oil using the Instant Pot's sauté function for about 5-6 minutes until softened.
- Add minced garlic and grated ginger; cook for another 1-2 minutes.
- Stir in chopped carrots, vegetable broth, salt, pepper, and thyme. Seal the lid and cook on manual high pressure for 5 minutes.
- Allow for natural pressure release for 10 minutes before carefully releasing any remaining pressure.
- Blend the soup until smooth using an immersion blender or in batches with a stand blender.
- Stir in coconut milk and lime juice before serving hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg