This time of year calls for the healing properties found in the ingredients in this Pressure Cooker Ginger and Carrot Turmeric Soup. The fresh, warming flavors of ginger, carrot and turmeric really shine through in this big bowl of goodness just waiting to be devoured with a hunk of fresh bread. Easily made in the Instant Pot or on the stovetop. Can be made ahead during a busy week and simply reheated.
Pressure Cooker Ginger and Carrot Turmeric Soup
We haven’t had much of a winter in California this year, in fact the snow season has already finished up, and last year it continued well into March.
That hasn’t stopped my penchant for enjoying winter soups though.
These big bowls of comfort featuring lots of seasonal vegetables still find themselves churning out of my kitchen faster than we can eat them.
Thank goodness for the freezer!
A Collection of Delicious and Simple Ingredients For Carrot Turmeric Soup
This soup is for all accounts and purposes simple, yet so soothing.
- lots of carrots,
- lots of ginger,
- and a sprinkling of turmeric and black pepper.
It comes together in 15 minutes from start to finish and is a firm favorite.
Ginger and Carrot Turmeric Soup is:
- refined sugar-free
- easily prepped ahead of time
This soup lends itself well to substitutions.
I like to keep this soup vegan and dairy-free by using coconut milk. If you don’t tend to have coconut milk on hand you can sub in nut milk of choice, cashew milk works really well.
If you aren’t dairy-free then you can always sub in some cow’s milk or some heavy cream for something a little bit more indulgent.
I Don’t Have a Pressure Cooker, Can This Be Made On The Stovetop?
I make mine in the pressure cooker because that’s the phase of life I am in now with three little ones, but if you want to make it on the stove-top, just increase the cooking time by about 30-40 minutes and you will be good to go.
It can also be made in the slow cooker if you like to set and forget in the mornings. Simply follow the instructions below, and instead of cooking for 6 minutes in the pressure cooker, cook for 3-4 hours on high or 6-8 hours on low.
It is a very forgiving recipe.
Also, I use an immersion blender to get a nice smooth consistency without having to dirty any other dishes, but if you don’t have one then you can always transfer the soup to a blender and blend until smooth.
We Love Carrots, Do You Have Any More Recipes Heavily Featuring Carrots?
Why yes I do.
We love carrots, and so do the kids, so they always feature heavily on our dinner table.
We have even started growing our own carrots this year for the first time, so I have been adding these babies to everything.
If you also have a love for carrots and need more recipes to include them in, then check these recipes out:
- Maple Glazed Sauteed Green Beans and Carrots with Candied Walnuts
- Marrakesh Carrot Salad
- Roasted Honey and Herb Carrots from The Healthy Home Cook;
- Dill Glazed Carrots from Finding Zest.
I love hearing from you, so if you happen to try out my pressure cooker ginger and carrot turmeric soup then be sure to pop back and leave a comment to let me know what you thought.
Pressure Cooker Carrot Ginger and Turmeric Soup
- Electric Pressure Cooker
- immersion stick blender or blender
- 1 tsp cooking oil of choice, I used avocado oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 inch piece of ginger, peeled and chopped
- 3 cups carrots, peeled and chopped
- 2 celery stalks, chopped
- 1/4 tsp ground turmeric
- 3 cups vegetable stock
- 1 tsp sea salt
- 1/3 cup coconut milk (plus extra for serving)
- 2 tbsp chopped cilantro, to garnish
- freshly ground pepper, to serve
- Press sauté, once the pot is hot add in the cooking oil. Once oil is hot add in the onions and cook until getting a little brown, mixing regularly. About 2-3 minutes.
- Add in the garlic and sauté for 1 min.
- Add in the ginger, carrots, celery and turmeric and give everything a good stir. Turn the pot off. Add in the stock and salt and stir again.
- Pop the lid on the pot and seal the vent. Using the ‘Manual’ mode, set the pot to 6 mins and press start. The pot will beep to indicate completion, quick release the steam and remove the lid.
- Use an immersion blender or ordinary blender to blend the soup until smooth. Add in the coconut milk and some freshly ground black pepper and give it another quick blend. Pop back into the pot and set to 'keep warm' until ready to serve, or serve straight away with a swirl of coconut milk and a sprinkle of cilantro. Freezes well.
- nut milk of choice (cashew works well)
- cow’s milk (but will no longer be vegan and dairy-free)
- heavy cream for something a little bit more indulgent
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If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3