Description
Warm up with a bowl of Instant Pot Carrot Ginger Soup (Vegan), a delightful blend that offers both comfort and nutrition. This creamy soup combines the natural sweetness of fresh carrots with the zesty kick of ginger, creating a dish that’s perfect for any occasion. Ready in just 25 minutes, this recipe is not only quick to prepare but also packed with vitamins and plant-based goodness. Whether you’re enjoying it as a cozy dinner or a light lunch, this vegan and gluten-free option can be easily frozen for later enjoyment. Elevate your meal by pairing it with crusty bread or a refreshing salad for a complete dining experience.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons ginger (grated or finely chopped)
- 5 cups carrots (peeled & chopped)
- 4 cups vegetable broth
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme leaves
- 13.5 oz coconut milk (400 mL; full fat works best)
- 1/2 lime (juiced)
Instructions
- Sauté onion in olive oil in the Instant Pot until softened.
- Add garlic and ginger; cook until fragrant.
- Stir in chopped carrots, vegetable broth, salt, pepper, and thyme.
- Secure the lid and cook on high pressure for 5 minutes.
- Release pressure naturally for 10 minutes, then blend until smooth.
- Stir in coconut milk and lime juice before serving warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg