Carrot Ginger Soup
Ingredients
The soup
-
1
tbsp
coconut oil
-
1
large
onion, diced
-
4
cloves
garlic, minced
-
2
tbsp
fresh ginger, grated
-
1
tbsp
fresh thyme, finely chopped
-
5
cups
carrots, chopped
-
2
tsp
turmeric
-
2
tbsp
lemon zest
-
1
tbsp
lemon juice
-
4
cups
vegetable broth
-
1
can (13.5 oz)
coconut milk
-
to taste
sea salt and pepper
The sauce (optional)
-
½
medium
english cucumber, peeled and chopped
-
½
cup
coconut yogurt
-
2
cloves
garlic, peeled
-
½
cup
fresh dill
-
1
tbsp
lemon juice
-
½
tsp
sea salt
-
¼
tsp
ground pepper
Additional toppings (optional)
-
to taste
chopped fresh thyme
-
to taste
toasted nuts or seeds
-
to taste
lemon zest
Instructions
- Prep the onion, garlic, ginger, thyme, carrots, and lemon zest.
- Sauté the onion in melted coconut oil for 3-4 minutes.
- Add garlic, ginger, and thyme; sauté for another 1-2 minutes.
- Turn off sauté mode, then add carrots, turmeric, and broth.
- Secure the lid and cook on high pressure for 5 minutes.
- Prepare the sauce by blending cucumber and other sauce ingredients until smooth.
- Release pressure from the Instant Pot and blend the soup until smooth.
- Stir in coconut milk, lemon juice, and lemon zest; season to taste.
- Ladle into bowls, add sauce, and top with optional toppings before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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