Carrot Ginger Soup Recipe, warm up this winter

So I love making carrot ginger soup. I usually make it stove top but this time, I decided to try it in my instant pot. I am not really a stickler when it comes to the actual recipe for this, I just kind of throw stuff in until it looks/feel right. There are no wrong proportions.

As I am on a low salt “diet,” I limit my salt intake to as low as possible, I make my chicken broth but pre-made, or store bought works just as well and will add that salty flavour people tend to enjoy. I use chicken as I usually have a few frozen chicken carcasses in the freezer, but vegetable broth works as well.

If you are looking for a healthy meal or snack, this delicious simple soup will fill you up, keep your calories low and can be modified to suit just about any eating style. You can add protein for a more complete meal, sprinkling cheese or shredded chicken on it.


Ingredients for Carrot Ginger Soup

2lbs of carrots

5tbsp of raw ginger, you can add more or less depending on your palate

1L chicken stock, veggie works just as well

1 orange


Make Carrot Ginger Soup

Peel and chop the ginger. Cut up the carrots into manageable chunks, Place in a pot. Pour in stock. Add the zest of the orange and then squeeze out the juice. Add garlic to taste.

Bring everything to a boil. Cook for 30 mins, or longer depending on the size of carrot pieces, you want to be able to easily mash them with a fork.

Instant Pot Soup Setting

I put all the ingredients in my Instant Pot and cooked it for 30, it may have been over kill, but still good.

Blend all together. I usually just put my stick blender into the pot so there is no transfer of hot ingredient.

Makes approximately 4 servings.

Nutritional Facts*:

Calories per serving: 285


Enjoy your Carrot Ginger Soup

Be on the look out for new delicious recipes. And don’t forget to check out some Fitness Classes to work with your healthy living lifestyle.