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
- 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!
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