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


  • 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


  1. Peel all the Carrots.
  2. 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.
  3. 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.
  4. 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.
  5. Add the apple butter, seasonings, broth, and milk of your choosing.
  6. Stir and place on the pressure cook setting for 12 minutes.
  7. After the 12 minutes, blend the mixture with a blender or hand blender like shown in the video.
  8. Optional garnish would be, roasted almonds or pecans!


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