Description
Indulge in the goodness of Creamy Carrot Ginger Soup with this easy recipe. Learn how to make this comforting and flavorful soup at home today!
Ingredients
- – 1 tbsp (15 ml) vegetable oil
- – 1 medium sized yellow onion, chopped
- – 1 clove garlic, minced
- – 3 tbsp (45 g) chopped fresh ginger*
- – 1 lb (454 g) carrots, peeled and chopped (baby carrots are also fine)
- – 24-32 oz (710-946 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
- Start by warming a large pan over medium-high heat and add the vegetable oil.
- Introduce the chopped onion, minced garlic, and fresh ginger to the pan. Sauté until the aroma is strong and the onion turns almost translucent, roughly five minutes.
- Incorporate the peeled and chopped carrots along with the vegetable broth, then bring the mixture to a rolling boil.
- Lower the heat to let it simmer, cooking until the carrots are tender, which should take around 25 minutes. Gradually mix in the coconut cream or milk.
- Blend the soup until it’s smooth using an immersion blender, or transfer it in portions to a regular blender. Season with salt to your preference. Serve while hot.
- Activate the sauté setting on your Instant Pot. Once heated, pour in the oil and add the onion, allowing it to cook for 2-3 minutes. Follow by adding the garlic and ginger, continuing to sauté for an additional 2 minutes.
- Turn off the sauté function on your Instant Pot. Add the carrots and three cups of broth. Secure the lid and select the manual setting, cooking under high pressure for 6 minutes.
- Perform a quick release of the pressure. Stir in the coconut cream or milk and adjust the salt as needed for taste.
- Blend the mixture until it reaches a creamy consistency using either a blender or an immersion blender.
Notes
- Roast the carrots in the oven before adding for a richer flavor.
- Use light coconut milk for a lighter version of the soup.
- Add a pinch of cinnamon or nutmeg for a warm, cozy flavor.
