Carrot and Ginger Soup
This healthy Carrot Ginger Soup is the perfect one pot soup - packed with fresh carrots, hint of ginger and creamy coconut milk. {Vegan, GF, Keto Friendly}
⏱️ Prep: 10 min🍳 Cook: 12 min
Ingredients
| 1 tsp | 5 ml | coconut oil |
| 600 g | carrots (approximately 8-9 carrots), sliced | |
| 10 g | ginger (approximately 1") | |
| 1 cup | 240 ml | coconut milk |
| 1 stalk | celery (approximately 70g), washed and cut | |
| 3 | garlic cloves | |
| 1 | medium white onion (approximately 100g), roughly chopped | |
| — | salt to taste | |
| 1.5 tsp | 7.5 ml | pepper |
| 1.5 tsp | 7.5 ml | curry powder |
| 400 ml | vegetable stock | |
| — | chives for garnishing |
Instructions
Course: Soup. Cuisine: American. Keyword: autumn, fall, soup. Author: Sandhya Hariharan. Servings: 3.
This healthy Carrot Ginger Soup is the perfect one pot soup - packed with fresh carrots, hint of ginger and creamy coconut milk. {Vegan, GF, Keto Friendly}
- Press sauté button on Instant Pot. Add oil followed by garlic. Stir for 15 sec.
- Add onions, sauté for 1 minute until slightly translucent.
- Add celery, ginger, carrots and sauté until oil glazed. Cancel the sauté mode on the Instant Pot.
- Add salt, pepper, curry powder and vegetable stock. Stir well.
- Cover the lid, set to high pressure for 10 minutes. IP kicks off automatically to Keep Warm function. After 10 minutes, naturally release the pressure.
- Using an immersion blender, blend the carrot ginger soup.
- Add coconut milk and blend the soup smooth. Taste and add more seasoning to suit your palate.
- Ladle the carrot ginger soup straight into bowls, garnish with chives and serve hot.