Description
A cozy and nutritious Carrot Ginger Soup that warms you from the inside out with vibrant flavors and healthy ingredients.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 2 pounds carrots, scrubbed and chopped into ½-inch pieces
- 1 small head cauliflower, chopped into florets (about 3 cups)
- 1 small yellow onion, peeled and chopped
- 2 cloves garlic, peeled and left whole
- 2 tablespoons fresh ginger, chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 can low-sodium vegetable broth (14 oz)
- ¼ cup raw cashews (plus extra for topping)
- 1 cup unsweetened almond milk
- ¼ cup freshly squeezed orange juice
- Chopped fresh cilantro
- Toasted cashews, chopped
Instructions
- Set the Instant Pot to sauté. Add olive oil and heat until hot but not smoking. Add carrots, cauliflower, and onion. Cook, stirring often until vegetables begin to soften, for about 8 minutes.
- Add garlic, ginger, salt, cumin, turmeric, and cayenne. Cook until fragrant, which takes about 30 seconds.
- Add broth and cashews. Stir well and scrape the bottom to prevent sticking. Cover and seal the Instant Pot. Cook on high pressure for 15 minutes.
- Carefully vent the Instant Pot immediately. Let it cool for a few minutes. Stir in almond milk and then puree with an immersion blender until smooth and creamy. If the soup is too thick, add more almond milk.
- Stir in fresh orange juice. Taste and adjust salt as needed.
- While soup cooks, toast cashews in a 350°F oven for 8–12 minutes. Toss halfway through for even cooking. Chop them and set aside to garnish the soup, along with fresh cilantro.
- Ladle soup into bowls. Top with cilantro and chopped, toasted cashews. Enjoy warm!
Notes
For a creamier texture, use full-fat coconut milk or add more cashews during blending. This soup is vegan when using vegetable broth and almond milk.
- Prep Time: 15
- Cook Time: 30
- Category: Soups
- Method: Pressure Cooking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg