VEGAN CARROT GINGER SOUP #CARROT #SOUP
Vegetarian Carrot Ginger Soup made in the Instant Pot, or on your stove top. A basic and sound soup formula to have on your table in minutes!This veggie lover carrot ginger soup was not planned to really be a blog entry, however it tasted SO great that I couldn't keep it from you!
I made this back in the fall, still pregnant, and genuinely was making things up along the way. It has a peculiar arrangement of fixings: thyme, coconut milk, carrots and lime juice. Be that as it may, together? They some way or another work… truly well!
In the wake of acing this formula on the stove top, I figured it may work truly well as an Instant Pot soup formula also… and I was not off-base!
Ingredients :
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 tablespoons ginger finely chopped
- 5 cups carrots peeled & chopped
- 900 mL vegetable broth
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme leaves
- 1 can 400mL/ 13.5 oz coconut milk
- juice of 1/2 lime
Instructions :
Instant Pot :
- Cook onion in olive oil using sauté function on your Instant Pot for 5-6 minutes.
- Add the garlic & ginger, cook 1-2 more minutes. Turn off sauté function.
- Add carrots, stock, salt and pepper and stir to combine. Put the lid on, turn vent to 'sealed' and cook on manual high pressure for 5 minutes.
- Do a quick pressure release after time is up.
- Blend until smooth with an immersion blender.
- Stir in coconut milk and lime juice, and enjoy!
Stove Top :
- Cook onion in olive oil over medium heat for 5-6 minutes.
- Add the garlic & ginger, cook 1-2 more minutes.
- Add carrots, stock, salt, pepper and thyme, and stir to combine. Cook for 20-30 minutes, until carrots are soft.
- Blend until smooth with an immersion blender.
- Stir in coconut milk and lime juice, and enjoy!
For more detail : http://bit.ly/2TsQR4o
