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Carrot Ginger Soup

Carrot Ginger Soup (Instant Pot or Stove Top)


  • Author: Leslie Kiszka
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x

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 79 carrots, depending on size)
  • 16 ouncevegetable 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:

  1. Turn on your Instant Pot (aff link) and press the “Sauté” button. Add oil and let it heat up for a minute.
  2. Add onion and stir frequently for 5-6 minutes, or until onions have softened.
  3. Add ginger and garlic, and stir frequently for another 2 minutes. Turn off the sauté function.
  4. Add carrots, broth, turmeric, salt, pepper, and white pepper and give it a quick stir.
  5. Put the lid on the pot, make sure the vent is on “Sealed” and cook on high pressure for 10 minutes.
  6. 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.
  7. 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.

Stove Top instructions:

  1. In a large high-sided pan over medium heat, heat up oil.
  2. Add onion and stir frequently for 5-6 minutes, or until onions have softened.
  3. Add ginger and garlic, and stir frequently for another 2 minutes.
  4. Add carrots, broth, turmeric, salt, pepper, and white pepper and give it a quick stir.
  5. Lower heat, cover, and let simmer for 25-30 minutes, stirring occasionally. It will be ready once the carrots and soft.
  6. 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.

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

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