This Carrot Ginger Soup is a flavorful and comforting dish made in the Instant Pot. Packed with fresh carrots and a hint of ginger, this soup is a nutritious and satisfying option for any meal. Suitable for vegan, gluten-free, and keto-friendly diet.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Soup
Cuisine: British
Keyword: instant pot carrot ginger soup
Servings: 4
Calories: 253kcal
Author: Sandhya Hariharan
Ingredients
1tspcoconut oil
600gcarrots ( 8-9 carrots)sliced
10gginger (1 inch)
1cupcoconut milk
70g celery (1 stalk)washed, cut
3clovesgarlic
100g white onion ( 1 medium sized)roughly chopped
400mlvegetable stock
salt to taste
1½tsppepper
1½tspcurry powder
chives for garnishing
Instructions
Press the sauté button on the Instant Pot and add oil, followed by garlic. Stir for 15 seconds.
Add onions and sauté for 1 minute until slightly translucent.
Add celery, ginger, and carrots and sauté until the oil is glazed. Cancel the sauté mode on the Instant Pot.
Add salt, pepper, curry powder, and vegetable stock and stir well.
Cover the lid, set to high pressure for 8 minutes, and allow the Instant Pot to switch to the Keep Warm function. After 10 minutes, naturally release the pressure.
Blend the soup with an immersion blender.
Add coconut milk and blend until smooth. Taste and add more seasoning as desired.
Ladle the soup into bowls, garnish with chives, and serve hot.