Instant Pot Carrot Ginger Soup
Instant Pot carrot ginger soup is creamy, savory, and downright delicious. Vegan and gluten free and the perfect light lunch or dinner.
Servings 8 bowls
Calories 66kcal
Equipment
Ingredients
- 1 Tablespoon oil of choice
- 1 onion minced
- 3 cups carrots chopped (approximately 6-7)
- 3 cloves garlic sliced
- 1 Tablespoon ginger minced (or add more for a bolder flavor)
- 2 cups broth of choice
- Salt and pepper to taste
- Tumeric optional
Instructions
- Prepare all vegetables and ingredients before starting recipe.
- Set IP to saute and add the oil.
- Once the oil is hot, add the onion and carrots. Stir occasionally, until onions are translucent. (Can cook the carrots for a few minutes on their own before adding the onions.)
- About 2-3 minutes.
- Add the garlic and ginger, and stir for one minute.
- Turn off the saute setting and add in broth and seasoning.
- Secure IP lid and cook on soup setting for 15 minutes.
- Natural release then either use an immersion blender to puree soup, or wait until it has cooled and use a blender.
- Taste and adjust seasoning before serving.
Nutrition
Serving: 1cup | Calories: 66kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 157mg | Fiber: 2g | Sugar: 4g