(as of Oct 12,2022 05:26:48 UTC – Details)
From the Publisher
Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes
You’ll love this simple, sweet, creamy, colorful Carrot-Ginger Soup. With just a few ingredients thrown together, you can have a tasty alkaline soup in a flash. Turmeric is a great addition to this soup, as its bright yellow color blends right in with the orange carrots. Make sure to keep blending for a few minutes so the ginger is completely smooth. If you want to add more ginger, grate some over your bowl of soup. Make a big batch to enjoy for a few days.
1. In an electric pressure cooker, combine the carrots, coconut milk, vegetable stock, ginger, and turmeric. Lock the lid in place, select Manual and High Pressure, and cook for 7 minutes.
2. When the beep sounds, quick release the pressure by pressing Cancel and twisting the steam valve to the Venting position. Carefully remove the lid. Let the soup cool slightly.
3. Using an immersion blender, blend the soup in the pot until smooth. Alternatively, transfer to a standard blender, working in batches if needed, and blend until smooth.
4. Taste the soup, season with salt and pepper, and serve garnished with parsley. This soup will keep, refrigerated in an airtight container, for three days.
Ingredients 2 pounds carrots, rinsed and roughly chopped 1 (14-ounce) can full-fat coconut milk 3 cups vegetable stock 1 tablespoon peeled, grated fresh ginger 1 tablespoon ground turmeric Himalayan pink salt, to taste Freshly ground black pepper, to taste Fresh parsley, rinsed, for garnishing
Publisher : Rockridge Press (October 22, 2019)
Language : English
Paperback : 246 pages
ISBN-10 : 1641526661
ISBN-13 : 978-1641526661
Item Weight : 1.25 pounds
Dimensions : 7.4 x 0.7 x 9.1 inches