Carrot Ginger Soup
The best Creamy Carrot Ginger Soup Recipe that is so easy to make in your instant pot, crockpot or on the stove. Healthy, vegan & dairy free.
Servings: 4 2 cup servings
Calories: 122kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- ½ tablespoon fresh ginger minced (about 1 inch)
- 1 cup onion diced- 1 medium onion
- ¼ cup celery diced
- 1.25 lbs carrots peeled and cut into 1 inch pieces (3 cups)
- 1 quart vegetable stock (4 cups)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 cup milk optional
Instructions
Stove Top instructions
- Heat olive oil in a pan over medium heat. Saute carrots, onions, ginger, garlic and celery for 10 minutes.
- Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 15 minutes.
- Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.
Crockpot Instructions
- In a large pan, heat olive oil. Saute carrots, onions, ginger, garlic and celery for 10 minutes.
- Place cooked vegetables in crockpot. Cover with stock and add spices. Cook on low for 6-8 hours
- Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.
Instant Pot Instructions
- Set instant pot to sauté. Heat olive oil. Saute carrots, onions, ginger, garlic and celery for 10 minutes.
- Stir in spices and add stock.
- Cover instant pot and set to sealing, Pressure Cook for 7 minutes.
- Once cooked, allow the pressure to manually release for 10 minutes, than quick release.
- Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.
Video
Nutrition
Calories: 122kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 263mg | Potassium: 584mg | Fiber: 5g | Sugar: 10g | Vitamin A: 23767IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 1mg
