Description
This vibrant Instant-Pot Carrot-Ginger Soup is incredibly creamy, dairy-free, and bursting with sweet, earthy, and zesty flavors. It’s a quick and wholesome meal, perfect for any day of the week.
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1.5 inch piece fresh ginger, grated
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 lbs carrots, peeled and roughly chopped
- 4 cups vegetable broth (low sodium recommended)
- 1 (13.5 oz) can full-fat coconut milk, shaken
- 2 tbsp fresh lime juice
- Salt and freshly ground black pepper to taste
- Optional: 1 tsp maple syrup or honey, to taste
Instructions
- 1. Prep Vegetables: Peel and roughly chop carrots. Dice onion, mince garlic, and grate ginger.
- 2. Sauté Aromatics: Set Instant Pot to ‘Sauté’. Heat oil, add onion and cook 3-5 mins until soft. Add garlic and ginger, cook 1 min until fragrant. Stir in turmeric and cumin for 30 seconds.
- 3. Add Carrots and Broth: Add chopped carrots and vegetable broth. Stir well, ensuring to scrape any browned bits from the bottom.
- 4. Pressure Cook: Secure lid, set to ‘Sealing’. Pressure Cook on High for 8 minutes. Allow 10 minutes Natural Pressure Release, then Quick Release remaining pressure.
- 5. Blend Soup: Open lid. Use an immersion blender directly in the pot, or carefully transfer in batches to a high-speed blender, to blend until completely smooth.
- 6. Finish and Serve: Stir in coconut milk and lime juice. Taste and adjust seasoning with salt, pepper, and optional maple syrup/honey. Heat through, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus pressure release)