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.
Servings: 6 servings
Calories: 167kcal
Cost: $1
Equipment
- Blender or Immersion Blender
Ingredients
- 3 lbs carrots sliced
- 2 tablespoons extra virgin 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: 167kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 1120mg | Potassium: 776mg | Fiber: 7g | Sugar: 13g | Vitamin A: 38313IU | Vitamin C: 16mg | Calcium: 166mg | Iron: 1mg