Am I boring you yet? You see, soup seems to be the only thing hitting the spot around here these days, and now that I’ve found this Instant Pot Carrot Soup with Ginger, it may be a while before I move on to anything else. I suspect that once you try it, you’ll want to stick around too.
This creamy carrot ginger soup is simple to make, warm without being spicy, and has a refreshing touch of citrus at the very end. Its rich and velvety and filling, which is going to trick you into thinking that I’ve added cream, but in fact this is an entirely vegan carrot soup.
It’s cozy, restorative, and I’ve been relishing having a big bowl every day for lunch. No matter how far the mercury dips (or since I don’t own an actual, old-school thermometer with mercury, no matter how low the “feels like” temperature my weather app displays), recipes like this carrot ginger soup fortify my body and soul alike.
Vegan and vegetable-based soups like this Instant Pot Carrot Soup with Ginger are also ideal if you need a bit of a reset (ME!).
Between spending a week in St. Louis cooking and photographing 50 (!!) recipes for my upcoming cookbook (announcement details here; first behind the scenes recipe development post here), a week in Mexico, and Ben and my recent trip to Vail, healthy soups that satisfy my appetite and provide a wealth of vegetables are most welcome.
Of course, those healthy soups must be delicious too! This Instant Pot Carrot Soup is a fabulous mix of flavors. Here are the ingredients that make this easy soup taste positively exceptional, along with my tricks to make it super creamy too.