Description
This carrot ginger soup makes for an easy, healthy and heartwarming winter dish! It’s creamy with a subtle spicy kick of ginger, gluten free, dairy free, sugar free and perfect for those on a paleo diet. Even better, it will be ready in 30 minutes!
Scale
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 red or yellow onion, chopped
- 2 tablespoons ginger, chopped (about 1” knob)
- 2 teaspoons garlic, minced (about 2 cloves)
- 5 cups carrots, peeled & chopped (about 7–9 carrots, depending on size)
- 16 ounces vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground white pepper (optional)
- 1 can coconut milk (13.6 ounces)
Instructions
Instant Pot instructions:
- Turn on your Instant Pot (aff link) and press the “Sauté” button. Add oil and let it heat up for a minute.
- Add onion and stir frequently for 5-6 minutes, or until onions have softened.
- Add ginger and garlic, and stir frequently for another 2 minutes. Turn off the sauté function.
- Add carrots, broth, turmeric, salt, pepper, and white pepper and give it a quick stir.
- Put the lid on the pot, make sure the vent is on “Sealed” and cook on high pressure for 10 minutes.
- Using an oven mitt or towel, carefully move the valve to the “Vent” setting and let it release all the pressure that’s built up. It will be a loud whistling sound, and may take a few minutes before it stops.
- Remove the lid and use an immersion blender to blend until smooth – it may still look a little bumpy and that’s okay, just make sure you’ve removed all the big lumps.
- Stir in coconut milk, serve and enjoy!
Optional: Garnish each bowl with a small swirl of coconut milk, scallion greens and parsley. You could also instead top it with some chopped dill, or croutons.
Stove Top instructions:
- In a large high-sided pan over medium heat, heat up oil.
- Add onion and stir frequently for 5-6 minutes, or until onions have softened.
- Add ginger and garlic, and stir frequently for another 2 minutes.
- Add carrots, broth, turmeric, salt, pepper, and white pepper and give it a quick stir.
- Lower heat, cover, and let simmer for 25-30 minutes, stirring occasionally. It will be ready once the carrots and soft.
- Use an immersion blender (aff link) to blend until smooth – it may still look a little bumpy and that’s okay, just make sure you’ve removed all the big lumps.
- Stir in coconut milk, serve and enjoy!
Optional: Garnish each bowl with a small swirl of coconut milk, scallion greens and parsley. You could also instead top it with some chopped dill, or croutons.
Notes
- An immersion blender (aff link) is a must for this recipe.
- This is easy to tweak to your personal tastes. If you want more of a spicy kick, you could add some cayenne pepper, cumin or red pepper flake. If you want a stronger ginger flavor, add more ginger!
- For garnish, I like to add a small swirl of coconut milk just before serving, and topping it with scallion greens and parsley. You could also try dill and croutons, or oyster crackers.
- To freeze leftovers, make sure you let the soup cool completely, then transfer to a freezer bag(s). Lay the bag flat in your freezer to store. When you’re ready to reheat it just let it thaw until liquid again, and then reheat in a saucepan on your stovetop over low heat until warmed through.
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Keywords: carrot ginger soup, instant pot soup, vegan soup, gluten free soup, dairy free soup, paleo soup
