Instant Pot Carrot Ginger Soup

Our winter farm share includes 5 pounds of carrots every two weeks so we’re always looking for new ways to make eating them more interesting.

This past week we made carrot ginger soup for the first time and it was super easy, healthy and delicious.

You can make this soup on the stovetop but I’m posting it as an instant pot recipe because:

1. I love my instant pot (it’s so useful and easy), and

2. Many of my clients are still not using theirs because they don’t know what to do with it.

Get it into your kitchen and start using it! Once you start, it will become an essential cooking tool.

If you like ginger, you’ll love this soup.

Ingredients: (4 servings)

1 TBSP olive oil
4 cloves of garlic
1 medium red onion
5 cups of carrots
2 TBSP fresh ginger
1 turnip (optional)
2 cups of vegetable or chicken stock
1 tsp turmeric
2 clementines
salt and pepper to taste

Directions:

1. Chop garlic, onion, carrots (with skin on), turnip (peeled) and fresh ginger (peeled and finely chopped).

2. Set the instant pot to saute and add the olive oil, garlic, onion and ginger.

3. Saute for 2 - 3 minutes or until the vegetables start to soften. If the instant pot starts to get to hot (your vegetables are sticking to the bottom of the pot or are at risk of buring) cancel the saute setting and cover the pot for a couple more minutes to allow the veg to soften further without burning.

4. Add the carrots, turnip, tumeric and chicken stock and stir all ingredients well.

5. Cover the pot and set to pressure cook high for 10 minutes. Make sure the pressure knob is in the closed position.

6. When the pot timer goes off, cover the pressure release knob with a dish towel and release the pressure by turning the knob.

7. Carefully transfer the hot soup into a blender. Add the peeled clementines and blend for approximately 10 seconds or to desired consistency.

8. Add salt and pepper to taste and enjoy.

Stove Top Directions:

Follow the same directions above but saute the vegetables over medium low heat until soft. Add the rest of the ingredients (except the clementines) and bring the soup to a boil, then lower heat to medium (gentle boil) for 20 minutes or until the carrots and turnip are soft. Transfer to the blender as above and enjoy.