Description
Warm up with a comforting bowl of creamy Instant Pot carrot ginger soup! This vegan delight combines fresh carrots and zesty ginger with rich coconut milk, creating a harmonious blend of health and flavor. Perfect for cozy evenings or meal prepping, this quick recipe can be made in just 25 minutes, making it an ideal choice for busy days. Whether served as a starter or main dish, this scrumptious soup is packed with nutrients and low in calories, ensuring you enjoy guilt-free indulgence.
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 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme leaves
- 13.5 oz coconut milk
- Juice of 1/2 lime
Instructions
- Select the sauté function on your Instant Pot. Add olive oil and onions; cook until softened, about 5-6 minutes.
- Stir in garlic and ginger; cook for an additional 1-2 minutes, then turn off sauté mode.
- Add carrots, vegetable broth, salt, pepper, and thyme; stir to combine.
- Secure the lid and cook on manual high pressure for 5 minutes.
- Allow a natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Blend the soup until smooth using an immersion blender or stand blender in batches.
- Stir in coconut milk and lime juice before serving warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg