Instant Pot Carrot Soup with Ginger
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Well Plated · by Erin Clarke★ 4.9 (15)

Instant Pot Carrot Soup with Ginger

NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 13%
CARBS 39G66% OF CAL
11G FIBER0G ADDED17G INTRINSIC12G OTHER17G TOTAL SUGAR
FAT 8G31% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm, creamy carrot soup with ginger, cumin, and turmeric, enriched with cashews and almond milk. The orange juice adds brightness to this naturally vegan dish, perfect for lunch or dinner.

mainindiansoupdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon extra virgin olive oil
  • 2 pounds carrots (scrubbed, skin-on, ends trimmed and chopped into rough 1/2-inch pieces)
  • 1 small head cauliflower (or 1/2 large head, chopped into florets (about 3 cups florets))
  • 1 whole yellow onion (small, peeled and chopped)
  • 2 cloves garlic (peeled and left whole)
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can low sodium vegetable broth or low sodium chicken broth ((14 ounces))
  • 1/4 cup raw cashews (plus additional for serving)
  • 1 cup unsweetened almond milk (plus additional as needed (for a more decadent soup, swap full-fat or light coconut milk))
  • 1/4 cup freshly squeezed orange juice (about 1/2 of a large, juicy orange)
  • chopped fresh cilantro
PREP
25M
SODIUM
754MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.