The winter season has finally found its way to South Louisiana. The temperature doesn’t always indicate how cold it feels because of our high humidity. Baby it’s cold outside. Which prompts me to crave soup so get ready. It’s soup season around here!
My cousin gave me a large bag of carrots from his garden and that’s when I knew carrot soup would soon be in the making. I had a few ideas to flavor the soup, and after talking to a friend, I decided on Carrot Apple Ginger Soup.
The soup was delicious and satisfying. You may have seen my daughter and I taste testing it a few days back on Instastory. My little on has become quite the sous chef. I love that she is learning about food and cooking. It’s a life skill that will serve her for the rest of her life. Back in the day, we prepared everything at home. Today’s world is different but not at our home. We rarely eat meals out.
I made this beauty in less than an hour in my instant pot.
Instant Pot Carrot Apple Ginger Soup
½ sweet onion chopped
2 tbs of avocado oil
3 garlic cloves chopped
4 cups of prepared carrots
1 cored red delicious apple
12 oz of chicken bone broth (can use veggie broth)
½ tsp of salt
dash of white pepper
1 cup of coconut milk
2 tbs of finely chopped green onions
On sauté function in an instant pot, add avocado oil, onion, garlic and salt.
Sauté until onions are softened. (about 10 minutes)
Add, carrots, apple, broth, and pepper.
Secure the lid.
Set Instant Pot to manual high for 23 minutes.
Let the steam release naturally.
Safely remove the lid.
With a hand mixer (or blender), puree the contents while adding coconut milk.
Top with a pinch of green onions.
Serve and Enjoy!