This carrot ginger soup is so creamy and delicious with a subtle spicy kick of ginger. I made it in my instant pot, but it can be made just as easily on the stovetop.
1 tablespoon avocado oil
1 cooking onion, chopped
1 generous knob of fresh ginger, peeled and cut (1″ or more)
2 cloves garlic, minced
5 cups carrots, peeled & chopped (about 7–9 carrots, depending on size)
2 cups vegetable broth
1 teaspoon ground turmeric
1 teaspoon sea salt
1/2 teaspoon ground pepper
1 can coconut milk
Heat oil in a soup pot over medium high heat. Sauté onions until soft. Add ginger and garlic, and stir frequently for 1-2 minutes. Add carrots, broth, turmeric, salt and pepper. Reduce heat to low, cover and let simmer for 25-30 minutes, stirring occasionally. Once carrots are soft, use an immersion blender to blend until smooth or transfer to a blender. Stir in coconut milk, serve and enjoy! Serves 4.
If using an instant pot, sauté as above. Then add remaining ingredients (except coconut milk) and cook on high pressure for 10 minutes. Follow remainder of directions as above.
Thanks to Leslie from Stress Baking for this wonderful recipe.