Carrot Ginger Soup

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

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

Heat oil over medium heat in the pressure cooker. Add onions and cook, stirring often, until soft, about 5 minutes.

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.

Ladle into 4 bowls and garnish with a little more coconut milk and fresh chives if desired. Makes 5 cups.

Nutrition Facts

4 servings

Serving size

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Carrot Ginger Soup