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
Units
Scale
- 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.
