15-30 min4-6 servingscan coconut milk

Coconut Ginger Carrot Soup

By Instant Pot Culinary Team

4-6 servings

15-30 min

Easy

Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 11 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Diet: Gluten Free, Vegan, Vegetarian

Yield: 4-6 servings

Ingredients

1 tbsp olive oil
1 onion
2 garlic cloves
3 tbsp fresh ginger
6 cups carrots
1 celery stalk
5 cups vegetable stock
1 can coconut milk
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika

Fresh, aromatic and full of flavor. Hearty vegetables, warm spices, and coconut milk are blended to create a rich and creamy soup. Serve this at your next dinner party and garnish with cilantro to really wow your family and friends.

INSTRUCTIONS

Select SAUTÉ, select HIGH. Select START. Add olive oil to inner pot. When oil is hot, add onion and cook for 5 minutes. Sauté until onions are translucent.
Add garlic and ginger, cook 1 minute.
Select CANCEL to turn off SAUTÉ.
Add carrots, celery, stock, and spices (salt, pepper, cumin, paprika, and turmeric). Stir to combine.
Secure lid for pressure cooking.
Select PRESSURE COOK, select HIGH and set time to 5 minutes (00:05). Select START.
Once program ends, allow for 10-minute Natural Release.
Select CANCEL.
With an immersion blender or stand blender, blend soup.
Stir in coconut milk and serve.

Notes

TIP: Garnish with cilantro leaves before serving.

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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