Sweet Peas and Saffron · by Annie Holmes★ 4.9 (44)
Instant Pot Carrot Ginger Soup (Vegan)
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 10%
CARBS 27G32% OF CAL
7G FIBER13G SUGAR7G OTHER
FAT 27G70% OF CAL
21G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy carrot soup infused with fresh ginger, coconut milk, and lime. Warm and soothing, this Instant Pot version is quick to prepare and can be made vegan.
mainamericansoup🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 onion ((chopped))
- 2 cloves garlic ((minced))
- 2 tablespoons ginger ((grated or finely chopped))
- 5 cups carrots ((peeled & chopped))
- 4 cups vegetable broth
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme leaves
- 13.5 oz coconut milk ((400 mL; full fat works best))
- 1/2 lime ((juiced))
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 10%
CARBS 27G32% OF CAL
7G FIBER13G SUGAR7G OTHER
FAT 27G70% OF CAL
21G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1212mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 862mg
- Calcium
- 89mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.