Recipes

Carrot Ginger Soup

This yummy Carrot Ginger Soup is great during the fall/winter season. This soup is light yet has that hearty structure to it. Make this in the Instant Pot or on the stove top. If you don't have a hand blender you are also able to transfer the soup to and from a regular blender. Make this in a hurry, let it simmer all day, or throw it in the freezer for a meal on a rainy day! Do what you can, because you are doing great!

Prep Time: 20 Minutes

Cook Time: 12 Minutes

Total Time: 22 Minutes

Ingredients

  • 6 Carrots
  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • 2 Medium Sized Potatoes of your choosing
  • 4 Garlic Cloves
  • 1 Tbsp of Ginger
  • 1/4 Cup of Apple Butter
  • 1 tsp of Salt
  • 1 tsp of Pepper
  • 1 tsp of Thyme
  • 2 cups of Bone Broth
  • 1 cup of Milk of Your Choosing

Instructions

  • Peel all the Carrots.
  • Begin with washing all of your Carrots and Potatoes you plan on using. Make sure to leave the skin on the potatoes, this will add fiber to the soup.
  • While the Carrots and Potatoes are in the water bath. Chop the onion and red bell pepper. Add them into the Instant Pot along with a dash of avocado oil on the saute setting for 5 minutes.
  • Next mince the garlic and ginger and chop the now washed carrots and potatoes. Add all 4 items into the pot and keep on the saute setting for another 3 more minutes.
  • Add the apple butter, seasonings, broth, and milk of your choosing.
  • Stir and place on the pressure cook setting for 12 minutes.
  • After the 12 minutes, blend the mixture with a blender or hand blender like shown in the video.
  • Optional garnish would be, roasted almonds or pecans!