Description
Warm up with a bowl of creamy Instant Pot carrot ginger soup, the perfect vegan comfort food for chilly evenings or casual gatherings. This delightful dish combines sweet carrots and zesty ginger for a nourishing experience that warms the soul. With the convenience of an Instant Pot, you can whip up this creamy soup in just 25 minutes, allowing more time to savor every spoonful. Packed with vitamins and nutrients, this soup is not only delicious but also healthy, gluten-free, and freezer-friendly.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons ginger (grated)
- 5 cups carrots (peeled & chopped)
- 4 cups vegetable broth
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme leaves
- 13.5 oz coconut milk (full fat)
- Juice of 1/2 lime
Instructions
- Sauté onion in olive oil using the Instant Pot sauté function until softened.
- Add garlic and ginger; cook for another minute before turning off sauté.
- Stir in carrots, broth, salt, pepper, and thyme.
- Seal the lid and cook on high pressure for 5 minutes.
- Allow natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Blend until smooth using an immersion blender or a stand blender.
- Stir in coconut milk and lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 9g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg