Carrot Ginger Soup
⏱️ Prep: 10 min🍳 Cook: 15 min
Nutrition
per per serving362
Calories
8.1g
Protein
22.8g
Carbs
28.6g
Fat
Ingredients
| 14 oz | 395 g | coconut milk |
| 1 tsp | 5 ml | dried thyme |
| 3.5 cup | 840 ml | vegetable broth |
| 4 cup | 960 ml | carrots, peeled and chopped |
| 2 tbsp | 30 ml | ginger, chopped |
| 2 | garlic cloves, minced | |
| 1 | onion, chopped | |
| 1 tbsp | 15 ml | olive oil |
| 0.5 | lime juice | |
| 0.25 tsp | 1.3 ml | pepper |
| 0.75 tsp | 3.8 ml | salt |
Instructions
Preparation Time: 10 minutes / Cooking Time: 15 minutes / Serve: 4
- Add oil into the instant pot and set the pot on saute mode.
- Add onion and saute for 4-5 minutes.
- Add ginger and garlic and saute for 1-2 minutes.
- Add carrots, pepper, stock, and salt and stir well.
- Seal pot with lid and cook on manual high pressure for 5 minutes.
- Once done then release pressure using the quick-release method than open the lid.
- Puree the soup using immersion blender until smooth.
- Stir in lime juice and coconut milk.
- Serve and enjoy.
Nutritional Value (Amount per Serving): Calories 362; Fat 28.6 g; Carbohydrates 22.8 g; Sugar 10.7 g; Protein 8.1 g; Cholesterol 0 mg.