Jan 03, 2018 If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would share/feature vegetarian instant pot recipes and ideas from all around the web!
Happy new year everyone! How did you guys celebrate? We just stayed in and ate a lot of chocolate cake. By the way how do you guys manage to get back to work after the holidays? I mean it’s difficult right? I just feel so lazy these days. Obviously, the cold weather doesn’t help. I had so many things to do starting Jan 1 and so far I have made very little progress. Oh well, I will keep trying, I know it will get better as soon as I get out of that holiday mood. Since I ate too many cookies and cake over the holidays, I am now mostly having soups for dinner. I have been experimenting with new flavors and this Carrot Ginger Soup is one of my recent favorites. I make this in my trusted Instant Pot!
This carrot ginger soup is very lightly spiced and so most of the flavor comes from the carrot and ginger itself. These days, I am leaning towards such soups, where the ingredient list is short and the taste of fresh ingredients is prominent. The only two spices that I have used in this soup are cumin and smoked paprika. You can obviously add any spice of your choice. A week back, I made a batch of this soup with some allspice added to it and that was good as well. Sarvesh is not a huge soup fan and he can never possibly understand that how can I have soup for dinner BUT he happily drank this one! Instant Pot is your best bet when it comes to soup. It’s fast especially when you have to pressure cook the veggies. You just toss everything together and then forget about it. I saute the onions and ginger for a bit before adding the spices and carrots but if you want to keep this totally oil free, you may skip the oil. All it takes is 5 minutes of cooking on high pressure for the carrots to get done. You may use the soup setting in your Instant Pot but I just prefer using the manual/pressure cook here.
If you want to try something light and healthy after all the heavy calorie laden food that you have been eating for the last few months, then give this instant pot carrot ginger a try. It’s nourishing, comforting and good for you! Enjoy!
Method Press the saute button on your Instant Pot. Once it displays hot, add in the olive oil. Add chopped ginger and onion and cook until soft, around 2 minutes. Add the diced carrots along with cumin powder, smoked paprika, black pepper and salt. Mix to combine.
Stir in vegetable broth or water and mix. Close the pot with its lid. Set the pressure valve to sealing position and press the manual/pressure cook button. Cook for 5 minutes on high pressure. Let the pressure release naturally for 5 minutes and then do a quick pressure release. Open the lid, puree the contents using an immersion blender until smooth.
Transfer carrot ginger soup into serving bowls, garnish with cilantro and serve warm.
If you love adding coconut milk to your soups, please feel free to add some once the carrots are pressure cooked. Stir it right at the end after you have pureed the contents. Instant Pot Carrot Ginger Soup
title: “Instant Pot Carrot Ginger Soup " ShowToc: true date: “2024-09-13” author: “Paul Ramirez”
Jan 03, 2018 If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would share/feature vegetarian instant pot recipes and ideas from all around the web!
Happy new year everyone! How did you guys celebrate? We just stayed in and ate a lot of chocolate cake. By the way how do you guys manage to get back to work after the holidays? I mean it’s difficult right? I just feel so lazy these days. Obviously, the cold weather doesn’t help. I had so many things to do starting Jan 1 and so far I have made very little progress. Oh well, I will keep trying, I know it will get better as soon as I get out of that holiday mood. Since I ate too many cookies and cake over the holidays, I am now mostly having soups for dinner. I have been experimenting with new flavors and this Carrot Ginger Soup is one of my recent favorites. I make this in my trusted Instant Pot!
This carrot ginger soup is very lightly spiced and so most of the flavor comes from the carrot and ginger itself. These days, I am leaning towards such soups, where the ingredient list is short and the taste of fresh ingredients is prominent. The only two spices that I have used in this soup are cumin and smoked paprika. You can obviously add any spice of your choice. A week back, I made a batch of this soup with some allspice added to it and that was good as well. Sarvesh is not a huge soup fan and he can never possibly understand that how can I have soup for dinner BUT he happily drank this one! Instant Pot is your best bet when it comes to soup. It’s fast especially when you have to pressure cook the veggies. You just toss everything together and then forget about it. I saute the onions and ginger for a bit before adding the spices and carrots but if you want to keep this totally oil free, you may skip the oil. All it takes is 5 minutes of cooking on high pressure for the carrots to get done. You may use the soup setting in your Instant Pot but I just prefer using the manual/pressure cook here.
If you want to try something light and healthy after all the heavy calorie laden food that you have been eating for the last few months, then give this instant pot carrot ginger a try. It’s nourishing, comforting and good for you! Enjoy!
Method Press the saute button on your Instant Pot. Once it displays hot, add in the olive oil. Add chopped ginger and onion and cook until soft, around 2 minutes. Add the diced carrots along with cumin powder, smoked paprika, black pepper and salt. Mix to combine.
Stir in vegetable broth or water and mix. Close the pot with its lid. Set the pressure valve to sealing position and press the manual/pressure cook button. Cook for 5 minutes on high pressure. Let the pressure release naturally for 5 minutes and then do a quick pressure release. Open the lid, puree the contents using an immersion blender until smooth.
Transfer carrot ginger soup into serving bowls, garnish with cilantro and serve warm.
If you love adding coconut milk to your soups, please feel free to add some once the carrots are pressure cooked. Stir it right at the end after you have pureed the contents. Instant Pot Carrot Ginger Soup
