A vibrant and flavorful carrot ginger soup with the added twist of coconut milk and curry spices. The hint of sweetness from orange juice and honey creates a delightful balance of flavors.
Ingredients: 1 lb carrots, peeled and chopped. 1 onion, diced. 2 cloves garlic, minced. 1-inch ginger, grated. 4 cups vegetable broth. 1 can 14 oz coconut milk. 1 tsp curry powder. 1/2 tsp cumin. Salt and pepper to taste. 2 tbsp olive oil. 1 cup orange juice. 1 tbsp honey. Fresh cilantro for garnish.
Instructions: Set Instant Pot to saut mode and heat olive oil. Add onions, garlic, and ginger. Saut until fragrant. Add carrots, curry powder, cumin, salt, and pepper. Stir well. Pour in vegetable broth and coconut milk. Close lid, set to high pressure, and cook for 8 minutes. Once done, release pressure and open the lid. Use an immersion blender to puree the soup until smooth. Stir in orange juice and honey. Adjust seasoning if needed. Serve hot, garnished with fresh cilantro. Enjoy your Instant Pot Carrot Ginger Soup with a Twist!
Prep Time: 15 minutes
Cook Time: 8 minutes
Kate Tattersfield
