Recipe- Super Healthy Carrot Ginger Soup

Simple Carrot Ginger Soup made in the Instant Pot – this soup calls for minimal ingredients, is super easy to make and so comforting for cold days!This carrot ginger soup is very lightly spiced and so most of the flavor comes from the carrot and ginger itself. These days, I am leaning towards such soups, where the ingredient list is short and the taste of fresh ingredients is prominent. The only two spices that I have used in this soup are cumin and smoked paprika. You can obviously add any spice of your choice. A week back, I made a batch of this soup with some allspice added to it and that was good as well. Sarvesh is not a huge soup fan and he can never possibly understand that how can I have soup for dinner BUT he happily drank this one!

Ingredients

1 tablespoon olive oil
1.5 tablespoon chopped ginger 20 grams
1 medium onion chopped
1 lb carrots diced
1/4 teaspoon cumin powder
1/4 teaspoon smoked paprika
1/8 teaspoon black pepper or to taste
3/4 teaspoon salt or to taste
2.5 cups vegetable broth or water
cilantro for garnishing

Method

* Press the saute button on your Instant Pot. Once it displays hot, add oil and then add the chopped ginger and onion.

* Saute the ginger and onion for 2 minutes until softened. Stir in the carrots.

* Add cumin powder, smoked paprika, black pepper, salt and mix well. Add vegetable stock or water. Close the pot with the lid.

* Press the manual or pressure cook button and cook on high pressure for 5 minutes, make sure the pressure valve is in sealing position.

* Let the pressure release naturally for 5 minutes and then do a quick pressure release.

* Open the lid and blend the ingredients to a smooth soup using an immersion blender. If you don't have an immersion blender, let the contents in the pot cool down a bit and then blend using your regular blender.

* Transfer soup to serving bowls, garnish with cilantro and serve.