Coconut Ginger Carrot Soup

By: Instant Brands Culinary Team

Coconut Ginger Carrot Soup
cuisine icon Course
Dinner, Lunch, Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["TIP: Garnish with cilantro leaves before serving."]
cuisine icon Keywords
15-30 min, 4-6 servings, can coconut milk, carrots, celery stalk, cook 11 min, cumin, dinner, easy, fresh ginger, garlic cloves, gluten free, instant pot soup, instant pot soup recipe, lunch, main course, olive oil, onion, paprika, pepper, prep 10 min, pressure cook, salt, sauté, soup, turmeric, vegan, vegetable stock, vegetarian

prep icon Prep Time
10 min
cook icon Cook Time
11 min

serving icon Servings
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
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.
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