Name: Instant Pot Carrot Soup with Ginger & Coconut Milk
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 lbs Carrots (about 8-10, peeled and cut into 2-inch pieces. ); 1 cup Onions (sliced, I used yellow onions); 1 1/2 teaspoon Ginger (grated ); 2 cups Vegetable Broth; 1 cup Coconut Milk (canned); 1 teaspoon Sugar (or honey, optional*); 1 teaspoon Coriander powder (Dhaniya powder); 1 teaspoon Ground Cumin (Jeera powder); 1/2 teaspoon Ground Turmeric (Haldi powder); 1 teaspoon Paprika (adjust to taste ); 1 teaspoon Salt (adjust to taste )

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Instant Pot Carrot Soup with Ginger & Coconut Milk

Nutrition Facts

Per serving · recipe makes 4 · 35m total

Servings

Calories

11% of a 2,000 cal day

227KCAL

Protein

4g8% DV

% DAILY VALUE

Total Fat13g

17%

Saturated11g

54%

Unsaturated2g

—

Total Carbs28g

10%

Fiber9g

31%

Total Sugars15g

—

incl. Added Sugars0g

Starch5g

—

Sodium1074mg

47%

% Daily Value is based on a 2,000 calorie day.

A silky carrot soup blended with ginger, coconut milk, and warm spices like turmeric and coriander. Light yet satisfying, best served as a comforting lunch or dinner.

Ingredients

4 SERVINGS

2 lbCarrots — peeled, cut into 2-inch pieces, 8–10
1 cupOnions — sliced
1½ tspGinger — grated
2 cupsVegetable Broth
1 cupCoconut Milk (canned)
1 tspSugar — or honey, optional
1 tspCoriander powder (Dhaniya powder) — powdered
1 tspGround Cumin (Jeera powder)
½ tspGround Turmeric (Haldi powder)
1 tspPaprika
1 tspSalt

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

35m total

Read the method on Piping Pot CurryMeeta Arora’s original page

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mainsoupdairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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