So far, my carrot ginger soup recipe has become an instant family favorite. So let’s cut to the chase. Here’s the simple recipe for this amazing creation:
1 tbsp coconut oil
1 bag of small carrots
1/2 cup of chopped onions
1 tsp brown sugar
1 pinch of cinammon
2 cups of unsweetened coconut milk
2 cups of low sodium chicken broth
1 stick of thyme
1 chopped garlic clove
1 chopped 1/2 Ginger clove
Saute coconut oil, onions, garlic, ginger
Add carrots, coconut milk, chicken broth, thyme, sugar, cinnamon
Manual high pressure 10 minutes
Natural release, 15 minutes.
Pour contents into blender and press puree.
Pour soup back into Instant Pot and keep warm.
Since I have been on an Instant Pot marathon, today my hubby texted me with a simple request: I would like you to make me Split Pea soup before I come home from work tonight. Of course, feminist that I am, I should have told him to buy himself a cup of soup and call it a day, but the 1950’s Stepford Wife in me decided to head over to Balducci’s and pick up all the ingredients.
If you’re a split pea soup fan, here’s my take on the recipe – minus the ham since my husband is not a big ham fan – of course, if you like ham, throw it in and add caution to the wind:
1 Tablespoon of Olive Oil
1 chopped sweet onion
1 pound of split peas (or two cans of drained sweet peas)
2 large carrots or 5-6 mini carrots
Pinch of salt and pepper
1 stick of thyme or 1 bay leaf
6 cups of vegetable broth
1-2 cups of water
Press saute button and add olive oil, onions, peas, carrots, thyme, vegetable broth and water.
Manual high pressure for 15 minutes
Natural release for an additional 15 minutes
Once you open the lid, add contents to a blender and puree
Pour contents back into the Instant Pot.
Voila! Split pea soup.