This soup is liquid gold. The recipe found it’s way to my kitchen in 2019 and has become a staple. My son Felix was born that year and he now makes the soup with me each season.
I drink it with breakfast out of a mug, with lunch or dinner. You can enjoy it any time of the day! It’s so warm, hearty and has just the right amount of fruity zest.
Each fall it’s so exciting to re-connect to this recipe. We haven’t had much success growing our own carrots and haven’t tried potatoes yet. Onions and garlic so grow in our gardens. This year is extra special because the universe provided us with enough carrots, potatoes and onions from a neighborhood farm to make six batches and share with friends! We even harvested some of the potatoes ourself as a trade for the food.
It is time to share this deliciousness with you in the next best way so you can enjoy it too!
Ginger Lime Carrot Soup Recipe
This recipe comes from the Instant Pot Miracle Book, p. 237
Instant Pot Prep: 30 minutes, Closed Pot: 50 minutes, Total Time: 1 hour 20 minutes
It’s worth the time. I often make a double or triple batch.
Stock Pot: Probably similar amount of time, just keep an eye on the veggies until they soften.
3 cups chicken 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 (I peel half to save some of those nutrients in the skin)
1 potato, peeled and quartered (I’ve used many different potatoes and they all work)
1 cup coconut milk (any type of milk will probably work)
3 tablespoons freshly squeezed lime juice
2 teaspoons finely shredded lime zest
optional: plain yogurt, fresh snipped chives
You can cook this in a regular stock pot, but I use the Instant Pot. With a regular pot, place everything in except the coconut milk, lime, yogurt, chives and cook it until the veggies are soft enough to blend (immersion or regular blender in batches)
Instant Pot Instructions:
Combine broth, onion, garlic, ginger, carrots and potato in Instant Pot
Secure the lid on the pot. Close the pressure release valve.
Select SOUP/BROTH and adjust cook time to 8 minutes. When cooking is complete use a natural release to depressurize.
Use an immersion blender or blend in batches in regular blender.
Add lime juice, zest, coconut milk and stir.
Garnish with yogurt and chives.
