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!
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.
1 can coconut milk
Stove Top instructions:
In a large high-sided sauté pan over medium heat, heat up oil.
1 tablespoon olive oil or coconut oil
Add onion and stir frequently for 5-6 minutes, or until onions have softened.
1 red or yellow onion
Add ginger and garlic, and stir frequently for another 2 minutes.
2 tablespoons ginger, 2 teaspoons garlic
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!
1 can coconut milk
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.
Video
Notes
An immersion blender 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.