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Carrot Ginger Soup
I have been making some version of this soup my whole life, depending on what I have in my kitchen.
This is the kind of soup that welcomes change, whether it’s a few parsnips or turnips mixed in with the carrots, a spoonful of curry powder, a little extra ginger or some lemongrass, if you have some on hand.
The only rule is don’t skimp on the coconut milk: full-fat milk gives this soup the creaminess that makes it so very good.
- 3 tablespoons coconut oil or vegetable oil
- 1 onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon Kashmiri chili powder
- 1 tablespoon minced ginger
- 1 pound carrots, chopped
- 1 teaspoon kosher salt (approx.)
- 2 cups water
- 1 can full-fat coconut milk
- ½ cup fresh cilantro leaves
- Using the Sauté function on High, heat the oil in the inner pot for about 1 minute, until shimmering. Add the onion; cook, stirring occasionally, for about 4 minutes, until softened.
- Add the cumin, turmeric, coriander and chili powder; stir to coat the onions in the spices. Add the ginger and cook, stirring, for 1 minute. Add the carrots, salt and water; stir to combine.
- Secure the lid and cook on high pressure for 10 minutes. Once the cooking is complete, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure.
- Remove the lid and let the soup cool slightly. Purée the soup with an immersion blender or, working in batches, transfer to a blender and blend on high speed until smooth. Return the soup to the inner pot and stir in the coconut milk. Taste and add more salt, if needed. Garnish with cilantro; serve.
• Immersion blender or blender • Requires an Instant Pot®
Courtesy of “The Complete Indian Instant Pot®” cookbook by Chandra Ram © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.
Photo credit: Galdones Photography
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