Description
Warm up with a bowl of creamy Instant Pot Carrot Ginger Soup, a vegan delight that’s both comforting and nutritious. This quick and easy recipe combines the natural sweetness of carrots with the zesty kick of ginger, all blended into a velvety soup enhanced by rich coconut milk. Perfect for cozy dinners or meal prep, this dish is not only versatile but also satisfies dietary preferences since it’s entirely dairy-free. In just 25 minutes, you can enjoy this flavorful soup, making it an ideal choice for busy weeknights or a healthy lunch option. Topped with fresh herbs or crunchy croutons, it promises to be a family favorite!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons ginger (grated)
- 5 cups carrots (peeled & chopped)
- 4 cups vegetable broth
- 13.5 oz coconut milk
- Juice of 1/2 lime
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme leaves
Instructions
- Set your Instant Pot to sauté mode. Add olive oil and onions; cook until onions are soft.
- Stir in garlic and ginger; cook for an additional minute until fragrant.
- Add chopped carrots, vegetable broth, salt, pepper, and thyme; stir well.
- Seal the lid and cook on high pressure for 5 minutes.
- Allow for a natural release of pressure for 10 minutes before carefully releasing any remaining steam.
- Blend the soup using an immersion blender until smooth, then mix in coconut milk and lime juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg