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We love the Instant Pot for its ability to transform a few ingredients into a savory, nutrient-dense meal in a matter of minutes! This carrot-ginger soup recipe truly only takes 30 minutes, from prep to table, and is a great one to double and batch-cook for the week or stash in the freezer. Enjoy!
- ¼ cup extra-virgin olive oil
- 1 onion, chopped
- 3" chunk fresh ginger, peeled and minced
- 24 ounces bone broth
- 2 pounds carrots, ends removed and roughly chopped
- 1 teaspoon sea salt
- 1 teaspoon turmeric
- Fresh chives, for garnish
- Place the olive oil in the bottom of the Instant Pot and hit "saute." When the oil is hot, add the onions, and cook, stirring, about 7 minutes, or until lightly browned. Add the ginger and cook another minute before turning off the heat.
- Add the broth, carrots, salt, and turmeric to the pot and stir to combine. Place the lid, lock, and cook on "manual - high pressure" for 10 minutes.
- When the timer goes off, use the quick-release method to release the pressure. Carefully remove the lid and allow to cool for a few minutes.
- When safe to handle, transfer to a high-powered blender, food processor, or use a strong immersion blender to blend until completely smooth. Serve garnished with fresh chives.
4 comments
love instant pot.
Simply delicious and flavourful. My family loved it. Serve with bread and a salad for a complete meal.
This soup is absolutely delicious! My husband and I both love it.
Glad you enjoyed, Kristen!