Description
Learn how to make a delicious Creamy Carrot Ginger Soup with this easy recipe! Perfect for a cozy night in or to impress your dinner guests.
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 melt the coconut oil.
- Add the chopped onion, minced garlic, and chopped ginger, cooking until the aroma is released and the onion becomes almost translucent, which should take about 5 minutes.
- Introduce the chopped carrots and pour in the vegetable broth, bringing the mixture to a boil.
- Lower the heat to a simmer, letting the carrots cook until they become tender, approximately 25 minutes. Gradually mix in the coconut cream or milk.
- Use an immersion blender to puree the soup until it is smooth, or blend in portions using a standard blender. Season with salt according to taste. Serve while hot!
- For an Instant Pot, activate the sauté setting, and once heated, add the oil and onion, cooking for 2-3 minutes. Then, incorporate the garlic and ginger, sautéing for an additional 2 minutes.
- Deactivate the sauté function on your Instant Pot. Add the carrots and 3 cups of broth, secure the lid, and select the manual function to cook under high pressure for 6 minutes.
- Use the quick release method to release the pressure. Mix in the coconut milk and salt, adjusting seasoning if necessary.
- Blend the soup until it reaches a creamy consistency using either a blender or an immersion blender.
Notes
- Roast chopped carrots in the oven for enhanced flavor.
- Substitute coconut milk with coconut cream for a richer texture.
- Add ground cumin or curry powder for a subtle hint of spice.
