Instant Pot Vegan Carrot Ginger Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 tablespoons grated ginger
• 5 cups chopped carrots
• 4 cups (1 L) vegetable broth
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 13½ oz (400 ml) coconut milk
• freshly squeezed juice of /2 lime

Instructions

Heat the olive oil in an electric instant pot turned to the sauté mode.

Add chopped onion and cook, stirring occasionally, until softened and translucent, for about 5-6 minutes.

Stir in minced garlic and ginger. Continue cooking and stirring for a further 1-2 minutes. Turn off the sauté mode.

Add carrots, vegetable broth, seasoning, and dried thyme. Stir well to combine.

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.

Using an immersion blender, blend soup until smooth.

Stir in coconut milk and lime juice.

Ladle into soup bowls. Serve hot.