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Carrot + Ginger Soup with a Twist ~ Instant Pot Update!

Delicious year 'round. Easy to make and enjoy.
Course Soup
Keyword #dairyfree, #herbalmedicine #ginger, #realfood

Ingredients

  • 1 onion medium, chopped
  • 2 cloves garlic peeled and chopped
  • 3 inches fresh ginger grated (or minced),
  • 4-5 carrots organic when possible
  • 4 cups chicken or veggie broth or your own home-made broth/stock**
  • ½ cup orange juice
  • 2 teaspoon garam masala
  • Sea Salt + Black pepper freshly ground
  • Garnish-- fresh herbs dollop of creme fraiche, drizzle herbal oil, herb paste or your choice

Instructions

  1. Place the onions, 1 clove garlic, ginger, broth, carrots, orange juice and garam masala, as well as salt and pepper in the Instant Pot.
  2. Cook on "manual" for 10 minutes.
  3. Take care. Use quick release. (I use a wooden spoon to move the release button)
  4. Use an immersion blender to process until smooth. (or ladle into a blender to process)
  5. Add remaining clove garlic, finely minced. Stir into the blended soup.
  6. Taste. Adjust seasoning. Light garam masala flavour pairs well with the carrot/ginger/garlic

Recipe Notes

* No carrots? Substitute butternut squash in this recipe to change it up.
** Make your own broth to ensure Whole30 compliant (or see below for some ideas)
Garnish with herbs (e.g. sage leaves or basil, chopped thyme) and/or pepitas or chopped walnuts. Use your imagination!