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Well hello there beautiful creamy ginger carrot turmeric soup!
Made in the Instant Pot you say? YES! You’re only 30 minutes away from silky smooth soup. And you barely have to lift a finger.
Well except to chop the carrots, but after that all you do is turn on your Instant Pot and let it take care of the rest. Go put your feet up my friend, you deserve it!
Dear, Instant Pot, you truly are magical!
The Instant pot is like the unicorn of cooking appliances. It can do almost anything and take waaay less time doing it than other forms of cooking! I have enjoyed playing around with the Instant pot, but i’m still learning how to unlock it’s full potential.
Don’t have an instant pot? I’ve got you covered. I’ve included instructions for making ginger carrot turmeric soup in a slow cooker in the notes of the recipe below. It takes several hours longer to cook but same kind of easy, hands off recipe!
Let’s do this!
Once your Instant Pot or slow cooker has cooked everything until it’s nice and tender the only thing left to do is to puree the soup until it’s nice and rich creamy. And then add in a few seasonings.
Inside this beautiful ginger turmeric carrot soup we’ve got, lots of carrots…duh, ginger, 1/2 of an onion, an apple, vegetable broth, turmeric, and light coconut milk for a little richness.
The result is a luscious, creamy soup that’s sweet from the carrots and apple with a nice ginger-y kick and plenty of warmth from the turmeric. We top this soup with a drizzle of coconut milk to make it look all fancy and pretty. Get ready to cozy up to a bowl of this ginger turmeric carrot soup!!!
Ginger turmeric carrot soup is packed with healthy ingredients:
- beta carotene, thanks to the carrots – gotta love that beautiful orange color
- healthy digestion from the ginger
- anti-inflammatory properties, from the turmeric.
I know you’ll love this ginger turmeric carrot soup. It’s comforting and healthy. It comes together with hardly any effort – thanks Instant pot or slow cooker – and it makes the perfect side dish to any meal. This soup is simple, yet so satisfying! Sometimes those are the best recipes!
Try pairing this ginger turmeric carrot soup with my lentil mushroom tacos with creamy chipotle sauce (for a vegan meal), maple Dijon mustard pork chops with apples and cabbage, or my one pan lemon chicken.
Look at you, dominating dinner this week!!!
Hey friends, if you make this recipe please let me know how you liked it by leaving a comment down below, and giving it a rating. This really helps other to find my recipes easier. Also, don’t forget to snap a picture on Instagram and tag it with #RobustRecipes so I can see your creations, thanks. You guys rock!
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Instant Pot Ginger Turmeric Carrot Soup
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 to 8 (as a side) 1x
- Category: Side, Appetizer, 1 pan, 30 minutes
- Cuisine: Vegan, Vegetarian, Dairy Free, Gluten Free
Description
Healthy, comforting, creamy ginger turmeric carrot soup. Only takes 30 minutes to make in the Instant Pot. The perfect side dish to any meal!
Ingredients
- 4 cups carrots, peeled and cut into chunks
- 1/2 yellow onion, chopped
- 1 to 2 inches ginger, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 medium apple, peeled and chopped (I used pink lady)
- 1/2 teaspoon salt
- 1 to 2 teaspoons turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups veggie broth (or sub chicken broth)
- 1 can light coconut milk (or sub full fat for a richer taste)
Instructions
- Add ingredients : Add all ingredients to an Instant pot (or other pressure cooker), EXCEPT FOR THE COCONUT MILK, TURMERIC, AND CAYENNE PEPPER.
- Cook: Lock the instant pot lid and turn the vent to sealing. Press pressure cook, adjust time to 10 minutes. Allow the instant pot to do it’s thing and once it’s done force the pressure to release (by turning the valve from sealing to venting).
- Puree: Puree the soup by either using an immersion blender right in the instant pot or transferring the soup to a blender, working in batches, until it’s smooth.
- Finish: Stir in 1 cup of the coconut milk, the turmeric powder, and the cayenne pepper (if using). Taste and adjust seasoning as needed.
- Serve: To serve drizzle the top of the soup with a little of the coconut milk, if desired.
- Leftovers: Store leftovers in the fridge for up to 1 week. Reheat in the microwave or on the stove
Notes
Slow cooker instructions: Cook on low for 8 hours or on high for 4 hours. You may need to add another cup of veggie broth as it may cook down. Puree until smooth and follow the remainder of the directions above.
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