Carrot ginger soup (Instant pot)
Cook Time:
30 min
Prep Time:
10 min
Servings:
4
Ingredients
- 1 medium onion
- 1 clove garlic
- 1 tsp red pepper flakes
- ½ tsp turmeric
- 2 cups grated carrots
- 1 tbsp ginger
- 1 cup water
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 tbsp cut cilantro
- 1 tbsp Lime juice
- Salt n pepper
Directions
- In saute mode of instant pot, heat the oil
- Add the finely chopped onions, minced garlic & red pepper flakes until onions are translucent or 2-3 mins
- Next add the grated ginger, the carrots & turmeric and saute for a couple of minutes
- Add the water, the vegetable broth, salt & pepper and change the setting to pressure cook for 12 minutes
- Allow for natural release of pressure
- Open the pot and add the coconut milk and mix well
- Then puree the mixture into a smooth soup
- Garnish with julienned ginger/cut cilantro