AuthoremilynealCategory

Carrot pumpkin soup

Yields1 Serving

 6 carrots, peeled and sliced into large chunks
 1 onion, peeled and sliced
 3 cloves garlic, peeled and sliced
 1 cup pumpkin puree
 1 ginger root, about a one inch section, peeled and sliced
 3 cups chicken stock
 1 tsp sea salt
 ½ cup coconut milk, full fat from a can

1

Add all ingredients except the coconut milk to Instant Pot. Cook on high pressure for 15 minutes. Allow to naturally release.

Pour soup into blender. Blend on low speed until creamy. Pour back into Instant Pot.

Add coconut milk. Stir until creamy.

Carrot pumpkin soup

Ingredients

 6 carrots, peeled and sliced into large chunks
 1 onion, peeled and sliced
 3 cloves garlic, peeled and sliced
 1 cup pumpkin puree
 1 ginger root, about a one inch section, peeled and sliced
 3 cups chicken stock
 1 tsp sea salt
 ½ cup coconut milk, full fat from a can

Directions

1

Add all ingredients except the coconut milk to Instant Pot. Cook on high pressure for 15 minutes. Allow to naturally release.

Pour soup into blender. Blend on low speed until creamy. Pour back into Instant Pot.

Add coconut milk. Stir until creamy.

Carrot pumpkin soup

Carrot pumpkin soup