Carrot Ginger Soup
30
Oct
Oct
Need soup for dinner in an instant? Here goes!
1 tbsp canola oil
1 large white onion, chopped
3 cups vegetable broth or chicken stock
1 lb peeled baby carrots
1 tbsp grated fresh ginger
¼ cup coconut milk
kosher salt and white pepper to taste
2 tbsp fresh micro greens or chives, for garnish
1
Heat oil over medium heat in the pressure cooker. Add onions and cook, stirring often, until soft, about 5 minutes.
2
Add broth, carrots, and ginger. Cover and cook high pressure 15 minutes, until the carrots are tender. Release steam. Add coconut milk, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Adjust salt and pepper to taste.
3
Ladle into 4 bowls and garnish with a little more coconut milk and fresh chives if desired. Makes 5 cups.
Ingredients
1 tbsp canola oil
1 large white onion, chopped
3 cups vegetable broth or chicken stock
1 lb peeled baby carrots
1 tbsp grated fresh ginger
¼ cup coconut milk
kosher salt and white pepper to taste
2 tbsp fresh micro greens or chives, for garnish