Instant Pot Carrot Ginger Soup
This Instant Pot Carrot Ginger Soup is nutrient packed, full of flavor, and so incredibly simple to make in your pressure cooker. Silky smooth, with warming flavors and a zing of ginger, this easy Carrot Ginger Soup is one that you can enjoy each time you make it. Perfect for a meal prep lunch, quick dinner, or even a Thanksgiving or holiday appetizer.
Servings: 4
Calories: 171kcal
Equipment
Ingredients
- 2 teaspoons olive oil or butter can sub vegan butter
- 1 yellow onion diced
- 1 tablespoon ginger minced
- 3 cloves garlic minced
- 2 pounds carrots roughly chopped (about 1 bag)
- 1/4-1/2 teaspoon salt I start with less, then add more after cook time if needed
- 2 1/2 cups low sodium vegetable stock or broth can sub chicken broth if not vegan
- 1/3 cup full fat coconut milk
- garnish - fresh parsley optional
Instructions
Instant Pot
- Set instant pot to saute. When it reads “hot” on the display, add in olive oil or butter, then the onions and saute until fragrant and translucent.
- Add in ginger and garlic and saute for 30 seconds. Add in carrots and salt and saute for an additional minute, stirring continuously.
- Stir in vegetable stock. Cancel saute and set to manual/pressure cook for 8 minutes. You want high pressure. It will take 10-15 minutes from the pot to heat and build pressure before it begins cooking.
- Once cook time is complete, let the pressure release naturally for 5-10 minutes before releasing the rest of the pressure.
- Remove the lid, then using an immersion blender, puree the soup until smooth. Or, alternatively, add soup to a blender and puree until smooth. If you like a thicker soup, set to saute and allow soup to simmer, uncovered, for a few minutes.
- Stir in coconut milk. Taste and adjust seasonings as desired.
- Garnish with fresh herbs and additional coconut milk.
Stovetop
- In a large pot or dutch oven, heat olive oil or butter over medium heat, then the onions and saute until fragrant and translucent.
- Add in ginger and garlic and saute for one minute, stirring and watching to make sure the garlic doesn't brown. Add in carrots and salt and saute for an additional minute, stirring continuously.
- Stir in vegetable stock. Bring soup to a boil, then lower heat, cover, and allow soup to simmer for about 25 minutes or until the carrots are soft.
- Remove the lid, then using an immersion blender, puree the soup until smooth. Or, alternatively, add soup to a blender and puree until smooth. If you like a thicker soup, allow soup to simmer, uncovered, for a few minutes.
- Stir in coconut milk. Taste and adjust seasonings as desired.
- Garnish with fresh herbs and additional coconut milk.
Slow Cooker
- If you have time, saute your veggies according to the stovetop directions, then add veggies to your slow cooker. If you are pressed for time, you can add chopped veggies and salt right to the slow cooker without sautéing first.
- Add in 2 cups of broth, then cook covered on low 6-8 hours or on high for 3-4 hours.
- Remove the lid, then using an immersion blender, puree the soup until smooth. Or, alternatively, add soup to a blender and puree until smooth. If you like a thicker soup, set to saute and allow soup to simmer, uncovered, for a few minutes.
- Stir in coconut milk. Taste and adjust seasonings as desire
- Garnish with fresh herbs and additional coconut milk.
Notes
Makes 4 servings, about 1 1/4 cups each
21 Day Fix: 2 GREEN, ¼ BLUE, ½ TSP (per serving)
WW: 3 points (per serving)
Nutrition
Serving: 1.5cups | Calories: 171kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 894mg | Potassium: 816mg | Fiber: 7g | Sugar: 14g | Vitamin A: 38202IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 1mg