Description
Indulge in the comforting flavors of creamy carrot ginger soup with this easy recipe. Learn how to make a delicious and nutritious homemade soup today!
Ingredients
- – 1 tbsp (15 ml) coconut oil
- – 1 medium sized yellow onion, chopped
- – 1 clove garlic, minced
- – 3 tbsp (45 g) chopped fresh ginger*
- – 1 lb (450 g) carrots, peeled and chopped (baby carrots are also fine)
- – 24-32 oz (710-950 ml) vegetable broth**
- – 1 14 oz (400 g) can of coconut cream or coconut milk
- – 1/2 tsp (3 ml) salt + more to taste
Instructions
- Warm a large pan over medium-high heat and let the coconut oil melt.
- Toss in the chopped onion, minced garlic, and fresh ginger. Sauté until the aroma is strong and the onion turns nearly translucent, around 5 minutes.
- Introduce the chopped carrots and pour in the vegetable broth. Allow the mixture to reach a boil.
- Lower the temperature to let it simmer. Cook until the carrots soften nicely, approximately 25 minutes. Gradually add the coconut cream or milk, stirring gently.
- Use an immersion blender to puree the soup until it becomes smooth. Alternatively, blend in batches using a standard blender. Season with salt to your preference. Serve while warm.
- Activate the sauté setting on your Instant Pot. When it heats up, add the coconut oil and onion. Sauté for 2-3 minutes, then incorporate the garlic and ginger, cooking for an additional 2 minutes.
- Hit cancel on your Instant Pot. Add in carrots and 3 cups of the broth. Secure the lid. Choose the manual setting and cook on high pressure for 6 minutes.
- Perform a quick release. Stir in the coconut cream or milk and season with salt, adjusting to taste.
- Blend the mixture to a creamy consistency using either a blender or an immersion blender.
Notes
- Roasting the carrots before adding them to the soup will enhance the flavor.
- Sprinkle curry powder or cayenne pepper while sautéing the onions and ginger for a hint of spice.
- To achieve a thicker consistency, reduce the amount of vegetable broth used.
