Name: Carrot Ginger Soup (Instant Pot or Stove Top)
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)

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.

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 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 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.