Print

Plant Based Carrot Ginger Soup / Instant Pot and Stove Top Directions

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 1 cup chopped red onion 140g
  • 5 cups chopped carrots 630g
  • 3 garlic cloves chopped
  • 2 tablespoons peeled and chopped ginger 30g
  • 3 cups water 710ml
  • 1 can coconut milk 13.5oz. / 400ml
  • 1 teaspoon salt
  • Black pepper to taste

Instructions

Instant Pot Directions

  1. Prep the onion, carrot, garlic and ginger. The fastest way to do this is to use the “s” shaped blade of your food processor. This isn’t totally necessary, but it makes it much faster. Place the prepped veggies into one big bowl and set aside for now.
  2. Press the “saute” button on your Instant Pot and let it heat up for about two minutes (make sure the lid is off).
  3. Pour all the veggies into the Instant Pot and saute for 5 minutes, stirring occasionally so nothing sticks to the bottom of the pan (make sure the lid is off). Turn the Instant Pot off.
  4. Add the water and give it a stir. Lock the lid into place and make sure the nozzle is in the “sealing” position.
  5. Use the “manual” setting and set the timer for 5 minutes. When the timer is up, turn off the Instant Pot and use the natural release method.
  6. When the pressure is down, open the lid and add the coconut milk and the salt. Allow to cool for about 10 minutes, stirring frequently to help cool it down.
  7. Use a blender stick or blend in batches with your blender until the soup is super creamy and smooth. Add a few turns of black pepper.

Stove Top Directions

  1. Prep the onion, carrot, garlic and ginger. The fastest way to do this is to use the “s” shaped blade of your food processor. This isn’t totally necessary, but it makes it much faster. Place the prepped veggies into one big bowl and set aside for now.
  2. Heat a large pot over medium heat for about a minute until it’s hot. Add all the veggies from the bowl and cook for 5 minutes, stirring frequently so nothing sticks to the bottom of the pot. Add a couple tablespoons of water to the veggies if they start to stick.
  3. Add the water and bring to a boil. Turn down the heat, cover the pot with a lid at an angle and simmer for 20 minutes. If the water level gets too low, add a bit more water. Turn off the heat and add the coconut milk and the salt.
  4. Allow the soup to cool for about 10 minutes, stirring frequently to help cool it down. Use a blender stick or blend in batches with your blender until the soup is super creamy and smooth. Add a few turns of black pepper.