Piping Pot Curry · by Meeta Arora★ 4.9 (138)
Instant Pot Carrot Soup with Ginger & Coconut Milk
NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 8%
CARBS 29G50% OF CAL
9G FIBER15G SUGAR5G OTHER
FAT 13G50% OF CAL
11G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
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.
mainsoup🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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 )
At a glance
PER SERVING · TIME 35M
CAL 12%·PRO 8%
CARBS 29G50% OF CAL
9G FIBER15G SUGAR5G OTHER
FAT 13G50% OF CAL
11G 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
- 25m
- Sodium
- 1074mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 977mg
- Calcium
- 102mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1074MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.