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Pressure Cooker Carrot Ginger and Turmeric Soup
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4.63 from 29 votes

Pressure Cooker Carrot Ginger and Turmeric Soup

This time of year calls for the healing properties found in the ingredients in this Pressure Cooker Carrot Ginger and Turmeric Soup. The fresh, warming flavors of carrot, ginger and turmeric really shine through in this big bowl of goodness just waiting to be devoured with a hunk of fresh bread.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: Anytime
Servings: 6 servings
Calories: 76kcal

Equipment

  • Electric Pressure Cooker
  • immersion stick blender or blender

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

I make mine in the pressure cooker, because thats 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.
If you don't have coconut milk you can sub in:
  • 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
 

Nutrition

Calories: 76kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 915mg | Potassium: 300mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11011IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg