Description
Warm up with a bowl of creamy Instant Pot carrot ginger soup! Made with carrots, ginger, coconut milk, thyme leaves, and a squeeze of lime, this soup is both easy to prepare, and tasty to eat.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons ginger (grated or finely chopped)
- 5 cups carrots (peeled & chopped)
- 4 cups vegetable broth
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme leaves
- 13.5 oz coconut milk
- 1/2 lime (juiced)
Instructions
- Step 1: Select the sauté function of the Instant Pot. Add olive oil and onion to the inner pot. Cook for 5-6 minutes, until onions are softened and translucent.
- Step 2: Add the garlic & ginger, cook 1-2 more minutes. Turn off sauté function.
- Step 3: Add carrots, broth, salt and pepper and thyme leaves to the inner pot. Stir to combine. Put the lid on, turn vent to ‘sealed’ and cook on manual high pressure for 5 minutes.
- Step 4: After the timer beeps, allow the pot to sit for ten minutes (natural pressure release), before releasing the remaining pressure.
- Step 5: Blend until smooth with an immersion blender, or carefully transfer to a stand blender and puree in batches.
- Step 6: Stir in coconut milk and lime juice, and enjoy!
Notes
This soup is vegan, gluten-free and dairy-free. It freeze/thaws great and tastes even better on day 2.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 7 g
- Sodium: 462 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Instant Pot, carrot ginger soup, vegan, creamy soup, healthy, coconut milk