Carrot + Ginger Soup with a Twist ~ Instant Pot Update!
Delicious year 'round. Easy to make and enjoy.
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
- Place the onions, 1 clove garlic, ginger, broth, carrots, orange juice and garam masala, as well as salt and pepper in the Instant Pot.
- Cook on "manual" for 10 minutes.
- Take care. Use quick release. (I use a wooden spoon to move the release button)
- Use an immersion blender to process until smooth. (or ladle into a blender to process)
- Add remaining clove garlic, finely minced. Stir into the blended soup.
- Taste. Adjust seasoning. Light garam masala flavour pairs well with the carrot/ginger/garlic
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!
** 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!