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Curried Carrot Ginger Soup

Take garden fresh carrots to a new level with this Curried Carrot Ginger Soup, made quickly and easily in the Instant Pot!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: American
Keyword: carrot, carrot soup, ginger, Instant Pot
Servings: 6
Calories: 92kcal
Author: Admin

Equipment

  • Instant Pot

Ingredients

  • 9 carrots roughly peeled and ends chopped off, cut into large pieces (to steam)
  • 1/2 onion chopped
  • 3 cloves garlic
  • 2 Tbsp butter
  • 4 C vegetable broth
  • 1 1/2 tsp curry powder
  • 1/4 tsp ginger
  • 1 lemon juice only
  • 1 tsp salt or more depending on taste

Instructions

  • Put the butter, garlic, and onion in the Instant Pot, and turn on saute for 2-3 minutes.
  • Add carrots, curry and 1 C. of the broth.
  • Push manual and put the lid on for 8 minutes; allow the pot to come to pressure, once it is done cooking do a quick release.
  • Use the immersion blender (or, pour into a regular blender) and blend until smooth, adding the rest of the broth called for in the ingredients.
  • Pour back into the Instant Pot and add the ginger, lemon and salt to taste.
  • Serve warm with drizzled sour cream, alongside a loaf of french bread.

Nutrition

Calories: 92kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 1112mg | Potassium: 345mg | Fiber: 3g | Sugar: 7g | Vitamin A: 15738IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 1mg