Carrot-Ginger Soup

This light and refreshing soup can be served warm or cold. It’s lovely in both fall and spring—when gardens and farmers markets are bursting with the sweet orange roots.

PREP TIME: 30 minutes

FUNCTION: Soup/Broth

CLOSED POT TIME: 50 minutes

TOTAL TIME: 1 hour 20 minutes

RELEASE: Natural

SERVES: 6

• 3 cups chicken broth or vegetable broth
• 1 large yellow onion, peeled and cut into 8 wedges
• 3 cloves garlic, peeled and smashed
• 2 tablespoons finely grated fresh ginger
• 1 pound fresh carrots, peeled and cut into thirds
• 1 large Yellow Finn or other gold potato, peeled and quartered
• 1 cup refrigerated coconut milk
• 3 tablespoons freshly squeezed lime juice
• 2 teaspoons finely shredded lime zest
• Plain yogurt (optional)
• Snipped fresh chives (optional)

PREP

Combine broth, onion, garlic, ginger, carrots, and potato in Instant Pot®.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select soup/broth and adjust cook time to 8 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Use an immersion blender to blend soup until smooth. (If using a blender or food processor, return all soup to pot.) Stir in coconut milk, lime juice, and lime zest. Serve immediately garnished, if desired, with a dollop of yogurt and chives.