Carrot  Ginger Soup

An easy carrot ginger soup recipe infused with turmeric and made extra creamy with coconut milk.  Make this creamy carrot soup on the stovetop or in the Instant Pot.

INGREDIENTS

-  Carrots -  Grated ginger -  Ground turmeric -  Coconut milk -  Vegetable broth -  Sea salt -  Freshly ground black pepper

INSTRUCTIONS

1:

In a large saucepan or Instant Pot pressure cooker, place the carrots, ginger, turmeric, coconut milk, 2 cups of vegetable broth, salt and pepper.

For the Instant Pot, cover and set the valve to sealing. Cook on manual mode for 5 minutes, then carefully quick release the pressure and remove the lid.

2:

For the stovetop, bring the pot to a simmer, then cover. Simmer over low heat for 15 minutes, or until the carrots are very tender.

3:

Let the mixture cool so it's not scalding, then carefully transfer to a blender.

4:

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