Who doesn’t love a warm filling soup on a cool fall day? This soup is quite easy to make but will gather plenty of praise around the dinner table. If you have an Instapot, this recipe is even quicker but still just as good on the stove.
Health Benefits Of The Ingredients
Carrots
High in beta-carotene which is converted into Vitamin A in the body
Contain Vitamin K and potassium
High in fiber
Antioxidants
Ginger
Anti-inflammatory
Can be helpful in indigestion and nausea
Garlic
Classified as a superfood
Contains Vitamin B, Vitamin C, magnesium, selenium, iron, copper and potassium
Coconut Milk
High in healthy fats (but consume in moderation)
It contains a fatty acid Lauric acid which is converted into monolaurin which is an antiviral, anti-fungal and antibacterial compound
Yield: 4
Carrot Ginger Soup
A Creamy soup full of flavor and zest. Health boosting ingredients high in beta-carotene, fiber, antioxidants, and anti-inflammatory properties. Enjoy this soup on a cold fall/winter day to warm you up from the inside out. It is even better the following day for leftovers!
Gluten free, dairy free, no added sugar - only whole food plant based goodness
Prep time: 30 MinCook time: 10 MinTotal time: 40 Min
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 large onion, diced (yellow or sweet)
- 2 lbs carrots, chopped
- 4 garlic cloves, minced
- 2 inch piece of fresh ginger, grated or minced
- 1 tsp ground cumin
- 1/4 to 1/2 tsp cayenne pepper (optional)
- 2 1/2 cups vegetable broth
- 1 bay leaf
- 1/4 cup cashew or almond butter
- 1 (13.5 oz) can full fat coconut milk
- 1 tsp grated orange zest
- 2 Tbsp fresh orange juice
Instructions
- Heat oil over medium heat on the stove or on the saute setting in the Instapot. When the oil is hot add the chopped onions and carrots. Season with salt and pepper and cook for about 5 minutes.
- Add the garlic, ginger, cumin, cayenne. Cook with the vegetables for 1 to 2 more minutes.
- Pour in vegetable broth, add nut butter, coconut milk and bay leaf. Stir to combine. If using the stove top, bring to a boil and then reduce heat to simmer for 30 minutes. If using the instapot, cancel saute and secure the lid making sure to close the pressure release knob on the lid. Select soup setting at high pressure and set cook time for 10 minutes.
- Once the 10 minute timer has completed and beeps, allow the pressure to release naturally for 5 minutes. You may then open the pressure release knob from sealing to venting to release the remaining steam. If cooking on the stove. Turn off heat once the carrots are soft.
- Open the pot and remove the bay leaf. Use an immersion blender or transfer in batches to a blender or food processor and puree until you have a thick and creamy soup. Return to the pot and stir in the orange zest and orange juice.
- Garnish suggestions: chopped chives and/or cilantro.
Notes:
This recipe includes instructions for cooking in the Instapot or on the Stove.
Cook time 10 minutes in the Instapot
Cook time 30 minutes stovetop.