Vegan Carrot Ginger Soup #soup #vegetarian

This vegetarian carrot ginger soup was not expected to really be a blog entry, however it tasted SO great that I couldn't keep it from you! It has a bizarre variety of fixings: thyme, coconut milk, carrots and lime juice. However, together? They some way or another work… truly well!

For this soup, I sauteed the onions and garlic in some olive oil before including the remainder of the fixings, yet you could avoid this progression on the off chance that you need it to be truly uninvolved. I think about what I'm attempting to state is this vegetarian carrot ginger soup formula is very lenient, and an extremely extraordinary spot to begin on the off chance that you are new to Instant Pot cooking.

That, yet this carrot ginger soup is stuffed loaded with heathy veggies, and happens to be vegetarian! I'm taking a shot at including more vegetarian plans on the site this year. I can hardly wait to impart them to you!

Also try our recipe Curried Red Lentil Soup

Vegan Carrot Ginger Soup made in the Instant Pot, or on your stove top. A simple and healthy soup recipe to have on your table in minutes!

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 2 tablespoons ginger finely chopped
• 5 cups carrots peeled & chopped
• 900 mL vegetable broth
• 3/4 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon dried thyme leaves
• 1 can 400mL/ 13.5 oz coconut milk
• juice of 1/2 lime

Instructions
Instant Pot

1. Cook onion in olive oil using sauté function on your Instant Pot for 5-6 minutes.
2. Add the garlic & ginger, cook 1-2 more minutes.  Turn off sauté function.
3. Add carrots, stock, salt and pepper and stir to combine. Put the lid on, turn vent to 'sealed' and cook on manual high pressure for 5 minutes.
4. Do a quick pressure release after time is up.
5. Blend until smooth with an immersion blender.
6. Stir in coconut milk and lime juice, and enjoy!

Stove Top

1. Cook onion in olive oil over medium heat for 5-6 minutes.
2. Add the garlic & ginger, cook 1-2 more minutes.  
3. Add carrots, stock, salt, pepper and thyme, and stir to combine. Cook for 20-30 minutes, until carrots are soft.
4. Blend until smooth with an immersion blender.
5. Stir in coconut milk and lime juice, and enjoy!

Read more our recipe : Chocolate Chip Shortbread Cookies

Source : https://bit.ly/2qjG9Cf