Carrot Ginger Soup

Ingredients  1 tbsp coconut oil  1 medium sized yellow onion chopped  1 clove garlic minced  3 tbsp chopped fresh ginger*  1 lb carrots peeled and chopped (baby carrots are also fine)  24-32 oz vegetable stock**  1 14 oz can of coconut cream or coconut milk  1/2 tsp salt + more to taste Instructions For the Stovetop: Begin be heating up a large skillet to medium high heat. Melt the coconut oil. Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes. Add carrots and vegetable stock, bring to a boil. Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using). With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot! For the Instant Pot: Select the saute function on your IP. Once hot, add oil and onion. Let saute for 2-3 minutes, then add garlic and ginger and saute for another 2 minutes. Select cancel on your IP. Add carrots and broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes. Use a quick release. Stir in coconut milk, salt (add more to taste if needed). Using a blender or immersion blender, blend until creamy. Serve hot! Recipe Notes *I get carried away with ginger. I may have even used around 4 tbsp. If you want the ginger to be a more subtle taste, than cut it to about 1-2 tbsp. **Start with 24 oz of broth, especially if using the instant pot since the liquid does not evaporate like it does on the stovetop. After blending, you can add in an additional cup of broth if needed. (Recipe Credit: Wholesomelicious)

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