Description
Discover the vibrant flavors of this easy-to-make Instant-Pot Carrot-Ginger Soup. It’s wonderfully creamy, perfectly balanced, and packed with nourishing ingredients.
Ingredients
- 2 tbsp olive oil or coconut oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2-inch piece fresh ginger, grated or minced
- 2 lbs carrots, peeled and roughly chopped
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 4 cups vegetable broth (low sodium)
- 1/2 cup full-fat coconut milk (canned, optional, for extra creaminess)
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Step 1: Sauté Aromatics. Set the Instant Pot to ‘Sauté’ mode. Add olive oil. Once hot, add chopped onion and cook until softened (5-7 minutes). Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Step 2: Add Carrots and Spices. Add chopped carrots, ground cumin, and ground turmeric to the pot. Stir well to coat and cook for 2-3 minutes, allowing spices to toast.
- Step 3: Deglaze and Pressure Cook. Pour in vegetable broth and scrape up any browned bits from the bottom of the pot. Secure the lid, set valve to ‘Sealing’, and pressure cook on High for 8 minutes.
- Step 4: Blend to Smoothness. Perform a Quick Release (QR). Once pressure is released, carefully remove the lid. Use an immersion blender to blend the soup until completely smooth.
- Step 5: Season and Serve. Stir in optional coconut milk. Taste and season generously with salt and pepper. Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins