Instant Pot Carrot Ginger Soup
This Instant Pot carrot ginger soup recipe has a rich complex flavor, a creamy texture, and is loaded with vegetables for a sweet and satisfying lunch or dinner.
Equipment
- Blender or Immersion Blender
Ingredients
- 3 lbs carrots sliced
- 2 tablespoons olive oil
- 6 cloves garlic
- 1 sweet onion
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon fresh ginger root peeled and sliced
- 1 teaspoon ground coriander
- 1 teaspoon Herbes de Provence
- 5 cups Vegetable Stock
- 1 1/2 cup milk of choice I used an unsweetened almond milk in mine
Instructions
- Set the Instant Pot to Sauté mode. In the inner pot of the Instant Pot, add the olive oil, garlic, onions, and carrots. Saute for 6 to 7 minutes until the vegetables begin to brown.
- Add the salt, pepper, ginger, coriander, Herbes de Provence, vegetable stock, and milk. Cover and seal the lid.
- Set the Instant Pot to Pressure Cook on High for 8 minutes. Allow the soup to naturally release for 20 minutes, then carefully quick release any remaining pressure.
- Using a blender (or a hand immersion blender) blend the soup until creamy and smooth in small batches until it is completely blended.
- Store leftover soup in an airtight container and refrigerate for up to 4 days.
Nutrition
Calories: 167kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 1120mgPotassium: 776mgFiber: 7gSugar: 13gVitamin A: 38313IUVitamin C: 16mgCalcium: 166mgIron: 1mg
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