It has been SO COLD in Ohio. The temperature is not even getting above 20n degrees for the next week! These cold winter nights have me craving warm soups. While I would like to stay wrapped up in a hundred blankets and comfy socks, my job isn’t slowing down at all. So, I don’t really have time for all-day cooking sessions. That’s why this carrot ginger soup is such a souperstar. (yeah I just did that)
The only prep is a bit of chopping and a quick saute in the Instant Pot before you pressure cook the carrot ginger soup for 5 minutes. It’s SO easy and SO ridiculously fast!
The result is about six bowls of healthy, satisfying soup.
If you haven’t gotten on the Instant Pot train yet, don’t feel bad! I just took mine out of the box after owning it for two years! Seriously, I was a little intimidated by it. I watch a great how-to video by Well Done. And while I felt a little better about it, I wasn’t completely confident. I will say, I still have a healthy respect for the Instant Pot, but I am no longer afraid of it!
So, the next time one is on sale, grab it! It’s totally worth the precious minutes it will save you in the kitchen!
Print
Instant Pot Carrot and Ginger Soup
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: InstantPot
Description
This carrot ginger soup is perfect for a weeknight dinner. Once you’ve chopped the veggies it’s only about 15 minutes from start to finish! Get ready for a healthy and extremely satisfying soup. Perfect with some rolls or bread for dipping!
Ingredients
1 Tablespoon olive oil
1 yellow onion chopped
4 cloves of garlic chopped
2 inches of fresh ginger peeled and chopped
5 cups of carrots chopped
1 Tablespoon of lime juice
2 teaspoons curry powder
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
4 cups of vegetable stock
1 13.5 oz can coconut milk
sriracha, cilantro, sesame seeds for garnish
Instructions
1. Turn on Instant Pot to saute setting
2. Add the oil and onions to the pan. Cook until the onion is tender and translucent (about 7-8 minutes)
3. Add ginger and garlic and cook for one more minute
4. Add broth, salt, pepper, curry, thyme, and carrots. Stir ingredients.
5. Cancel saute function
6. Put lid on Instant Pot
7. Manual pressure for 5 minutes.
8. Let the pressure naturally release for about 10 minutes before venting.
9. Once all the pressure is released, remove the lid and add lime juice and coconut milk.
10. Use an immersion blender or ladle the soup into a heat-proof blender and blend until smooth.
11. Serve with extra coconut milk, sriracha, sesame seeds, and cilantro to garnish.
Notes
An immersion blender is so nice to have! I got one years ago as a gift and I can’t believe how much I use it! So useful for soups or whipped cream or whipped coffees.
Leave a Reply