Fit Mitten Kitchen · by Ashley★ 5.0 (2)
Instant Pot Carrot Soup
NUTRITION · PER SERVING25M COOK
CAL 12%·PRO 7%
CARBS 21G37% OF CAL
6G FIBER0G ADDED11G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 16G64% OF CAL
14G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy carrot soup made in the Instant Pot with coconut milk and warming spices like cumin, coriander, and ginger. Smooth and naturally sweet. Compliant with vegan, paleo, and Whole30 diets.
mainamericansoup🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 14 ounce can coconut milk (full-fat or lite)
- 2 cups vegetable broth
- 3 cloves garlic (minced)
- 1 ½ teaspoon freshly grated ginger
- ½ teaspoon fine sea salt (to taste)
- 1/2 teaspoon ground coriander
- ¼ tsp ground cumin
- 2 pounds carrots (peeled and roughly chopped)
- 1 medium yellow onion (chopped)
At a glance
PER SERVING · TIME 25M
CAL 12%·PRO 7%
CARBS 21G37% OF CAL
6G FIBER0G ADDED11G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 16G64% OF CAL
14G SAT2G 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
- 530mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 719mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 530MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.