Carrot Ginger Soup
This nutrient dense and delicious carrot ginger soup is the perfect fall meal. This soup will warm you from the inside out. It is paleo and Whole30 friendly and can be made AIP complaint and vegan.
Servings: 9 cups
Calories: 142kcal
Equipment
- Instant Pot
- Knife
- Cutting board
- Ladle
Ingredients
- 5 cups Carrots About 1.5 lbs cut and peeled
- 2 cups Chicken bone broth Substitute vegetable broth for vegan
- 14 oz Coconut milk Full fat
- ½ Yellow onion
- 5 cloves Garlic
- 1 cup Applesauce Unsweetened
- 1 tablespoon Ginger paste
- 1 teaspoon Pink Himalayan salt
- 1 teaspoon Ground ginger
- 1 teaspoon Garam masala (omit for AIP)
- ¼ teaspoon Cayenne pepper (omit for AIP) Optional
Instructions
- Begin by peeling and chopping the carrots. Remove the ends and cop into about 1 inch pieces.
- Remove the outer skin from the onion and dice.
- Peel the garlic and cut in half.
- Add all ingredients to the Instant Pot. Set for 15 minutes on the "Soup/Broth" setting.
- When timer goes off, release steam.
- Carefully transfer the contents of the pot to a blender. Puree until smooth.
Notes
To adjust the spice level, omit the cayenne pepper.
Nutrition
Serving: 1cup | Calories: 142kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 335mg | Potassium: 360mg | Fiber: 2g | Sugar: 6g | Vitamin A: 11908IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg
