This Instant Pot Carrot Ginger Soup is velvety smooth, and subtly flavoured with ginger and orange. It has a hint of sweetness from apples. Dairy-free, gluten-free, vegan and paleo.
Course Soups and Chowders
Cuisine Canadian, American, Gluten-Free
Prep Time 10minutes
Cook Time 14minutes
Total Time 24minutes
Author Flavour & Savour
4lbsfresh carrots, peeled and roughly chopped (8 heaping cups)
6clovesgarlic,peeled and roughly chopped
2tbspfresh ginger,peeled and chopped
2 - 3mediumapples, peeled, cored and roughly chopped
2tbspfresh thyme,or 1 tbsp dried
2tbsporange zest,from an organic orange
salt and pepper,to taste
6cupsvegetable broth(or chicken broth, if not vegetarian)
Garnish: crispy fried shallots, toasted sage leaves, fresh thyme, or a drizzle of maple syrup
Place all ingredients in the inner pot of the Instant Pot and place it in the base unit. Close the lid, set the Steam Release Handle to Seal and plug in the Instant Pot.
Press the Manual button, then adjust the -/+ button until the display reads 14, meaning it will cook for 14 minutes. The Timer will count down. When it reaches 0, move the Steam Release Handle to Quick Release. The steam could burn you, so either use a folder towel or a utensil to move it, making sure to keep it away from your face and hands. Once it has stopped steaming, open the lid.
Give the contents a stir, then transfer in batches to a blender to purée (or use an immersion blender.) Combine the puréed batches in a large bowl, stir to thoroughly combine, then serve.
Store extra soup in Mason jars or other tightly sealed containers once it has cooled. This soup freezes well.