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Ingredients

Adjust Servings:
2 Tbsp Olive Oil
1.5 pounds Carrots, chopped
2 each Onion
1 clove, minced Garlic
1 inch piece, peeled and chopped Ginger
4 cups Chicken Stock
0.5 tsp Salt
0.125 tsp Ground Pepper
A pinch Nutmeg

Nutritional information

170
Calories
11g
Protein
11g
Fat
17g
Carbs
Instant Pot® Carrot and Ginger Soup

Instant Pot® Carrot and Ginger Soup

While chicken noodle soup and tomato soup are all well and good, you may grow bored of having the same old soup options.

  • Serves 4
  • Medium

Ingredients

Directions

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While chicken noodle soup and tomato soup are all well and good, you may grow bored of having the same old soup options. Time to try something new! This recipe for carrot and ginger soup is incredibly flavorful and will warm your belly on any cold day. Serve it as a chilled soup for a nice summer treat too! Easy to make and quite inexpensive as well, this soup is a true winner.

Tools Needed:

  • Instant Pot®
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Knife
  • Cutting Board
  • Immersion Blender
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Steps

1
Done

Peel and chop the ginger.

2
Done

Add the olive oil to the Instant pot and press the ‘saute’ button. Add the onion and carrots and stir. Let the veggies cook for about 10 minutes to soften, stirring occasionally. Add the garlic and stir, cooking for two more minutes.

3
Done

Add all the remaining ingredients then place the lid on the Instant Pot®, press the “manual” button and set the timer for 5 minutes at high pressure. Once the cooking process is complete, let the pressure naturally release from the Instant Pot® which means just let the pot sit, no need to do anything!

4
Done

Remove the lid once the pressure has been released and then puree the soup using an immersion blender or regular blender.

5
Done

Serve while hot!

Did you absolutely love this interesting and flavor packed soup? Did you try it hot or cold? Let us know in the comments below! We are also happy to answer any question you may have before you start cooking!

Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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2 Comments Hide Comments

Hi Karen! the term ‘each’ is a culinary which essentially means ‘one’. So, in this case, the recipe calls for two whole onions (medium sized is fine!). When using the culinary term ‘each’, the word is never pluralized. Whether you have 1 or 10, its always just ‘each’. Hope this helps but let us know if you have any more questions 🙂

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