Carrot ginger soup delivers a nutrient-packed bowl of vegetables, coconut milk, and zippy kick of ginger. Pressure cooked in an instant pot for a creamy and comforting soup. The warming flavors and natural sweetness provides a simple vegan and dairy-free dish made with ease.
You’ve heard it time after time, and maybe you’re even saying it to your kids now… Eat your veggies, they’re good for you! Whipping up soup is a great way to incorporate bright orange carrots into your diet. This root vegetable is naturally sweet and packed with beta-carotene and fiber. When cooked, the flavor intensifies and the texture becomes velvety when pureed.
For this recipe, you’ll want to grab your pressure cooker. The Instant Pot tenderizes the carrots into easily fork crushable pieces in just 8 minutes. This comforting bowl of soup is a combination of sauteed garlic, onions, ginger, carrots, vegetable stock, and creamy coconut milk. Served with some crunchy rustic bread for dipping, or a big green salad, it’s a colorful addition to any meal….
Filed Under: American, Appetizers/Bites, Dairy Free, Easter & Spring, Family Friendly, Freezer Friendly, Gluten Free, Healthy Recipes, One Pot, Pressure Cooker, Vegan, Vegetarian, Whole30 Tagged With: carrots, chives, coconut milk, garlic, ginger, olive oil, onions, thyme, vegetable stock