Instant Pot Carrot Ginger Soup
Simple carrot ginger soup is a warm vegan/paleo dinner option. Made in the instant pot in just a few minutes or on the stovetop in about 30 minutes. Add a bit of thai red curry paste for even more spice, or keep it simple.
Ingredients
- 1 tbsp coconut oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp fresh ginger peeled & finely chopped
- 5 cups carrots peeled & chopped from 4 lbs whole
- 1 quart broth
- 1/4 cup lime juice
- 1/2 tsp salt
- 1 tbsp thai red curry paste optional
- 1 can coconut milk
Instructions
Instant Pot Directions
- Cook onion in coconut oil using sauté function on your Instant Pot for roughly 5 minutes until browned.
- Add the garlic & ginger, cook another few minutes until fragrant. Switch pot to off.
- Add carrots, stock, lime juice, salt and thai red curry paste (if using) and stir to combine. Put the lid on, turn vent to 'sealed' and cook on high pressure for 5 minutes (manual mode).
- Quick release the pressure.
- Add coconut milk and blend the soup until smooth with an immersion blender.
Stove Top Directions
- Cook onion in coconut oil over medium heat for about 5 minutes.
- Add the garlic & ginger, cook a few more minutes until fragrant.
- Add carrots, stock, lime juice, salt, and thai red curry paste (if using) and stir to combine. Simmer for about 20 minutes, until carrots are soft.
- Add coconut milk and blend the soup until smooth with an immersion blender.
Nutrition
Serving: 1Servings