Instant Pot Carrot Ginger Soup
This Instant Pot Carrot Ginger Soup is a quick 30-minute vegan soup recipe made creamy with coconut milk - it's so nutritious and has the perfect velvety texture!
Servings: 6 servings
- 1 tbsp olive or coconut oil
- 2 lbs carrots, peeled and chopped (about 8-10 carrots)
- 3 yellow onions, chopped
- 4 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 2 tsp orange zest
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup vegetable broth
- 1 (400mL) can full-fat coconut milk
- Chopped chives, for garnish
Add everything except for chives to Instant Pot in the order in which they are listed. Place lid on Instant Pot and make sure the valve is set to seal.
Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 10-20 minutes to come to pressure, then pressure cook for 3 minutes.
Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily.
Puree mixture with an immersion blender, then serve among bowls with chives or parsley as garnish. Serve and enjoy!
Calories: 244kcal | Carbohydrates: 14g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 164mg | Potassium: 471mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13700IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 1.4mg