Description
A vibrant and velvety masterpiece that perfectly balances health and comfort. This soup uses the efficiency of an Instant Pot to lock in the natural sweetness of fresh carrots, enhanced by aromatic ginger and creamy coconut milk. It is a nutritious, budget-friendly meal that comes together in under 30 minutes, making it an ideal choice for busy weeknights or a cozy, healthy dinner for the whole family.
Ingredients
2 lbs carrots, peeled and chopped into 1-inch chunks
1 large yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup full-fat coconut milk
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1 tablespoon olive oil
Salt and black pepper to taste
Optional: Crispy seasoned chicken strips for topping
Instructions
Select the Saute function on your Instant Pot.
Add olive oil and diced onions, cooking for 3 minutes until translucent.
Add minced garlic and cook for 60 seconds until aromatic.
Toss in carrots, ginger, cumin, salt, and pepper, stirring to coat.
Pour in vegetable broth.
Secure the lid, set to Sealing, and cook on High Pressure for 8 minutes.
Perform a natural pressure release for 5 minutes, followed by a quick release.
Use an immersion blender to puree the mixture until smooth.
Stir in the coconut milk before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. You can substitute carrots with butternut squash for a seasonal variation. Top with crispy chicken strips for added protein.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Pressure Cooking
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg