Instant Pot Carrot Soup With Ginger | Vegan Carrot Ginger Soup
Instant pot carrot soup with ginger | Carrot Ginger Soup recipe with step by step pictures. This thick, creamy, and delicious carrot ginger soup has an amazing balance of sweet and savory flavors and is so easy to make using the Instant Pot. Vegan & Gluten-free!
Servings 6 people
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
- 1 tablespoon coconut oil/vegetable oil
- 1 cup chopped yellow onions/shallots
- 2 tablespoon of minced ginger
- 1/2 tablespoon minced garlic
- 2 pounds carrots, peeled and diced
- 1 medium potato, about 1 cup
- 1 teaspoon kosher or to taste
- 1/4 teaspoon white pepper powder, or to taste
- 1 to 2 teaspoon coconut sugar, optional
- 4 cups low sodium vegetable broth
- 1 Bay leaf
- 1/4 cup coconut cream
- 1/2 teaspoon ground nutmeg
Instructions
- Press the 'SAUTE' button. Once it is hot, add coconut oil. Add the chopped onions, and sauté until translucent.
- Then add minced ginger and garlic, sauté until aromatic.
- Next, add the diced carrots and potatoes, along with salt, white pepper, and coconut or brown sugar. Sauté for a minute.
- Add the broth and bay leaf, give everything a good mix.
- Press /CANCEL', close the lid of the Instant Pot with the valve on 'SEALING' position. Press the manual or pressure cook button and pressure cook on high for 6 minutes. It will take some time for the pressure to build up, (about 10 minutes) after which the timer will start.
- Let the pressure release gradually for about 5 minutes. Turn the knob to 'VENTING' to release any leftover pressure by doing a quick release.
- Once the silver pin drops, open the lid and discard the bay leaf. Blend the contents in the pot until smooth, using an immersion blender. Or let it cool down a little and puree the soup in a blender in batches.
- Add the coconut cream and ground nutmeg. Give it a good stir, check for seasonings and adjust with more salt and pepper if required.
- Dish out the soup in serving bowls, and garnish with soup toppings like cream, croutons, nuts, seeds, herbs, etc or anything of your choice.
Notes
- You can dump all the contents of this soup in the pot, and let it cook. But I love to sauté the onions and the aromatics until they are fragrant. It simply adds a depth of flavor and complexity to the soup.
- You can also add some chopped celery along with the onions.
- Cooking time includes the time taken for the pressure to build up and natural pressure release time. Actual cooking time is about 12 minutes.
- Stovetop version: Use a soup pot and follow up to step 4, bring to a rapid boil, then lower the heat, cover and cook for about 25 minutes or until carrots are tender. Proceed from step 7.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml