Are you ready to discover the most soul-warming, nutritious, and incredibly easy soup you'll ever make? This Instant Pot Ginger Carrot Soup is about to become your new secret weapon in the kitchen - a recipe so deliciously simple that it'll have you looking like a culinary genius with minimal effort. Imagine a velvety, vibrant soup that's packed with flavor, ready in just 30 minutes, and guaranteed to comfort you from the first spoonful!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Global
Serves: 4 servings
Ingredients
- 1 pound carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Begin by preparing your ingredients. Peel and chop 1 pound of carrots into small, even pieces for uniform cooking. Chop 1 onion and mince 2 cloves of garlic. Grate 1 tablespoon of fresh ginger.
- Set your Instant Pot to the 'Sauté' mode. Once it is hot, add 1 tablespoon of olive oil. Allow the oil to heat for about a minute.
- Add the chopped onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent and slightly golden. Stir occasionally to prevent sticking.
- Next, add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Now, add the chopped carrots to the pot, stirring well to combine with the onion, garlic, and ginger mixture. Sauté for another 2-3 minutes.
- Pour in 4 cups of vegetable broth, ensuring that the carrots are fully submerged. Season with salt and pepper to taste.
- Close the Instant Pot lid securely and set the valve to the sealing position. Select the 'Manual' or 'Pressure Cook' setting and adjust the cooking time to 10 minutes.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
- Open the lid and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
- Serve the soup hot, garnished with fresh parsley for a pop of color and flavor. Enjoy your delicious Instant Pot Ginger Carrot Soup!
Tips
- Choose Fresh Ingredients: Use fresh, firm carrots and high-quality vegetable broth for the best flavor profile.
- Ginger Matters: Fresh grated ginger provides a more intense and bright flavor compared to dried or powdered ginger.
- Blending Techniques: For a silky smooth texture, use an immersion blender. If you want more texture, blend only partially.
- Consistency Control: If the soup is too thick, gradually add more vegetable broth until you reach your desired consistency.
- Garnish Creatively: While parsley is classic, try topping with a swirl of cream, toasted pumpkin seeds, or a sprinkle of smoked paprika for extra depth.
- Make-Ahead Friendly: This soup freezes beautifully for up to 3 months, making it perfect for meal prep.
- Customize Your Soup: Add a splash of coconut milk for creaminess or a pinch of curry powder for an exotic twist.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 15g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
