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Instant Pot Carrot Ginger Soup

Instant Pot Carrot Ginger Soup
Course Appetiser
Cuisine American
Keyword Instant Pot Carrot Ginger Soup
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4
Calories 160kcal
Author Chhavi

Equipment

Ingredients

  • Avocado Oil garnish
  • 1 Onion small,chopped up, about ½ cup
  • 1 Bay leaf
  • 1.5 tablespoon Ginger or 1 inch ginger piece sliced
  • 1 Pound Carrots about 4 cups, roughly chopped
  • 1 teaspoon Salt Adjust as per taste
  • 3 Cups Broth or water

Toppings(choose any or none)

  • 1 tablespoon Cream dairy or non dairy
  • Cilantro
  • Fried Onions

Instructions

  • Select the SAUTE mode and heat the instant pot.
  • Add Oil and onions.Saute till they turn translucent.Cancel Saute.
  • Add the carrots, ginger, bay leaf, broth and salt.Mix it up.
  • Close the lid and select PRESSURE COOK for 5 minutes on HIGH.Let the pressure release naturally if you have the time.if not, then do a controlled release after 5 minutes.(Read notes for more details)
  • Open the pot, using a hand blender, blend the soup into a smooth consistency.
  • Serve hot.

Nutrition

Calories: 160kcal | Carbohydrates: 18g | Protein: 2.2g | Fat: 9.8g | Saturated Fat: 2.1g | Sodium: 82mg | Potassium: 646mg | Fiber: 6.8g | Sugar: 7g | Calcium: 50mg | Iron: 1mg