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Instant Pot Carrot Ginger Soup

Instant Pot Curry-Ginger Carrot Soup

Course Soup
Cuisine American
Author Edited Kitchen

Ingredients

  • Coconut oil just enough to coat bottom of pot
  • 4 cups 32 ounces chicken bone broth (or chicken stock)
  • 10-12 large carrots cleaned and chopped into quarters - no need to peel!
  • 1 cup unsweetened coconut milk
  • 2 tbsp curry powder or to taste
  • 1 tbsp ginger powder
  • Sea salt to taste
  • Black pepper to taste
  • Toppings: chopped parsley pickled ginger, or goat cheese

Instructions

  1. Heat oil in Instant Pot using Sauté setting
  2. Add chopped carrots to pot and sauté lightly for a couple minutes
  3. Add bone broth, coconut milk, and seasonings and close lid
  4. Make sure indicator is set to Sealing and set to HIGH pressure for 10 minutes
  5. After the pot reaches high pressure and the 10 minutes is up (you'll hear a beep!), press Cancel and turn indicator to Venting (Quick Release process)
  6. Once steam is fully released, transfer ingredients CAREFULLY (using a ladle) to your food processor
  7. Process cooked carrots and broth in food processor on Low setting for a couple minutes (NOTE: I like a chunkier, hearty soup so I don't process the soup for very long, but this is just my personal preference.)
  8. Transfer back to pot and stir; then, add additional spices and salt or pepper to taste
  9. Finish by topping your bowl of soup with chopped parsley, pickled ginger, or goat cheese