Ginger Carrot Soup
Holly Stein
4-6
20 minutes
20 minutes
Entrees
Nothing beats a warm bowl of homemade soup, and this Ginger Carrot Soup is the perfect balance of comforting and nourishing. Made with fresh carrots, ginger, bone broth, and creamy coconut milk, this velvety soup is rich in flavor while staying simple and wholesome. It's an easy recipe for meal prep, freezer cooking, or cozy weeknight dinners, making it a staple you'll reach for all year long.
Ingredients
1 tbsp tallow
1 onion, chopped into large chunks
2 cloves garlic, chopped
2 tbsp fresh ginger, chopped
5 cups carrots, chopped
32 oz bone broth
1 tsp salt
1 (13.5 oz) can full-fat coconut milk
Juice of 1/2 lime
Directions
In the Instant Pot, hit the sauté function. Add tallow and cook the onion for about 5–6 minutes.
Add garlic and ginger and cook for 1–2 more minutes.
Add carrots, bone broth, and salt. Cook on high pressure for 5 minutes, then allow a natural release for 10 minutes.
Use an immersion blender or transfer to a blender and puree until smooth.
Stir in coconut milk and lime juice.
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