This Thai carrot ginger soup is my clever way of getting my boys to eat carrots. Even though I have to admit, recently they even started eating carrots with ranch, so maybe they are finally starting to like them. Regardless, this soup is so yummy that they ate it even when carrots were on the no-no list. It is vegan, quick, healthy and delicious and a perfect lunch!
I made it in and instant pot, but it is equally easy to make it on the stove top if you don’t have one. You still saute the onions first, add the carrots, add all the other ingredients except the coconut milk and cook it until the carrots soften, 20-25 minutes before blending it and adding coconut milk. I just like to set my instant pot and forget it without stirring or anything so it’s just more convenient for me.
Thai Carrot Ginger Soup
Equipment
- instant pot
Ingredients
- 7 carrots, medium
- 1 yellow onion
- 2 tbsp olive oil
- 4 cloves garlic
- 2" fresh ginger
- 1 can coconut milk
- 3 cups vegetable broth
- 1 tsp Sriracha
- salt and pepper
Instructions
- Set your instant pot on saute and dice the onions. Cook on some olive oil for 3-4 minutes.Peel and chop the carrots and add to the onions. Roughly chop the garlic, peel and mince the ginger. Add it to the carrots. Pour vegetable broth in, add Sriracha and season with salt and pepper.Close the lid on instant pot and seal the vent. Cook on high pressure for 10 minutes then release pressure and blend with and immersion blender (or in your blender).Add the coconut milk in, mix well and serve.
