Description
Warm up with a comforting bowl of Instant Pot Carrot Ginger Soup, a delightful vegan recipe that harmonizes the sweetness of fresh carrots with the zesty warmth of ginger. This creamy soup is enriched with coconut milk and brightened by a splash of lime juice, making it a perfect choice for chilly evenings or friendly gatherings.
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 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme leaves
- 13.5 oz coconut milk (full fat)
- Juice of 1/2 lime
Instructions
- Select the sauté function on your Instant Pot; add olive oil and onion. Sauté for 5-6 minutes until onions are translucent.
- Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Add chopped carrots, vegetable broth, salt, pepper, and thyme; combine well.
- 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 the soup until smooth using an immersion blender or by transferring it in batches to a stand blender.
- Stir in coconut milk and lime juice before serving hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg