Hey there, fellow food lovers! This recipe is a total game-changer, especially on those chilly evenings when you crave something warm and comforting. I remember one particularly blustery November evening when I was craving soup. The whole day was depressing. It was one of those days where the sky was always gloomy and the rain never stopped. I needed something warm and soothing, something to brighten up my mood. Thus, this recipe was born!
This Instant Pot Creamy Carrot and Ginger Soup is the perfect blend of sweet, savory, and subtly spicy. The carrots are incredibly creamy and smooth, thanks to the magic of the Instant Pot and a quick puree. The ginger adds a delightful warmth, perfectly complemented by the nutty crunch of toasted sesame seeds. It’s ridiculously easy to make—I’m talking minimal prep work— and delivers maximum flavor.
Required Equipments
- Instant Pot
- Immersion blender (or regular blender)
- Cutting board
- Knife
- Small saucepan
- Measuring cups and spoons
Instant Pot Creamy Carrot and Ginger Soup with Toasted Sesame Seeds: Frequently Asked Questions
Instant Pot Creamy Carrot and Ginger Soup with Toasted Sesame Seeds
This Instant Pot Creamy Carrot and Ginger Soup is a quick, easy, and incredibly flavorful recipe that's perfect for a chilly evening. The creamy texture, subtle spice, and crunchy sesame seeds will have you wanting seconds (or thirds!).
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, prepare your carrots! Peel and chop them into roughly 1-inch pieces. Don't stress about making them perfectly uniform; rustic is good!
- Next, ginger time! Peel and finely mince about 1 inch of fresh ginger. If you're like me and cry at the slightest whiff of ginger, be sure to work in a well-ventilated area, maybe with a fan.
- Now, let's get this Instant Pot party started! Set it to sauté mode. Add 1 tablespoon of olive oil to the pot and then throw in your carrots and ginger. Sauté for about 5 minutes or until the carrots begin to soften. Stir frequently! Don't want to burn those veggies!
- Once your veggies are looking a little softer, pour in about 4 cups of vegetable broth (I like low-sodium). Give it a good stir. If you're feeling fancy, add a pinch of salt and pepper at this point.
- Secure the Instant Pot lid and set it to manual high pressure for 10 minutes. After the 10 minutes is up, allow for a natural pressure release for at least 10 minutes. (this means don't touch that vent) Once the pressure releases naturally, carefully open the lid!
- Now for the fun part – pureeing! Using your immersion blender carefully, puree the soup directly in the Instant Pot. If you only have a regular blender, carefully transfer the soup to the blender and process until smooth (be cautious of hot liquids, use a towel) Once your soup is all blended up, give it a taste and adjust seasonings as needed.
- While your delicious soup is doing its thing, toast those sesame seeds! In a small saucepan over medium heat, toast about 1 tablespoon of sesame seeds until fragrant and slightly golden brown. Be careful not to burn them, they'll go from golden to black very fast!
- Finally, assemble your masterpiece. Ladle the soup into bowls. If you wish to, add some extra flair by adding a dollop of plain greek yogurt or a sprinkle of more sesame seeds. But honestly? It's delicious all on its own.
- Serve and enjoy your super comforting, homemade carrot and ginger soup! I mean honestly it's so easy to make, you might just make this again and again! If so, be sure to let me know in the comments how you enjoyed it!
📝 Notes
- For an extra creamy soup, you can add a splash of coconut milk or cream at the end.
- Feel free to adjust the amount of ginger to your liking. If you're new to ginger, start with less and add more as needed!
🍎 Nutrition
Calories: 150kcal
Protein: 3g
Fat: 3g
Carbohydrates: 25g
Fiber: 5g
Calcium: 20mg
