This is The Best #Recipes >> Creamy Carrot and Ginger Soup
This is The Best #Recipes >> Creamy Carrot and Ginger Soup
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This recipe is very useful when you are confused and want to try something new ... You can try it with family and other people...
Ingredients
- 1 tbsp coconut oil
- 1 medium-sized yellow onion chopped
- 1 clove garlic minced
- 3 tbsp chopped fresh ginger*
- 1 lb carrots peeled and chopped (baby carrots are also fine)
- 32 oz vegetable stock
- 1 14 oz can of coconut cream or coconut milk
- 1/2 tsp salt + more to taste
Instructions
For the Stovetop:
- Begin by heating up a large skillet to medium-high heat. Melt the coconut oil.
- Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
- Add carrots and vegetable stock, bring to a boil.
- Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
- With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!
For the Instant Pot:
- Select the saute function on your IP. Once hot, add oil and onion. Let saute for 2-3 minutes, then add garlic and ginger and saute for another 2 minutes.
- Select cancel on your IP. Add carrots and broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes.
- Use a quick release. Stir in coconut milk, salt (add more to taste if needed).
- Using a blender or immersion blender, blend until creamy.
- Serve hot!
Note
I get carried away with ginger. I may have even used around 4 tbsp. If you want the ginger to be a more subtle taste than cut it to about 1-2 tbsp.
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