Creamy Carrot Ginger Soup
This cozy carrot soup is packed with flavors and is perfect for busy weeknights or lazy weekends!
Ingredients
- 2 lbs carrots peeled and chopped into 2-inch pieces
- 1 1/2 teaspoons grated ginger
- 1 cup sliced yellow onions
- 2 cups vegetable broth
- 1 cup canned coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sugar or honey optional
- 1/2 teaspoon ground turmeric
- 1 teaspoon paprika adjust to taste
- 1 teaspoon salt to taste
Instructions
- Place all ingredients, except the coconut milk, into the Instant Pot. Stir to mix everything well.
- Close the lid and set the valve to the sealing position. Cook on high pressure for 10 minutes.
- Once the timer goes off, let the pressure release naturally before opening the lid.
- Use an immersion blender to blend the soup until smooth, or let it cool slightly before blending in a regular blender.
- Return the blended soup to the Instant Pot, stir in the coconut milk, and let it warm for a couple of minutes.
- Garnish with your favorite toppings and serve warm.