Carrot Mint and Ginger Soup - Instant Pot

Paleo, AIP, GAPS, SCD and Low FODMAP Friendly

Ingredients (makes 4 servings):

  • 6 cups chopped carrots
  • 1.5 – 2 cups bone broth or meat stock (I prefer mine a little thick, so I usually use about 1.25 cups)
  • 1 (13.5 oz) can coconut milk (Thrive Market, Natural Value and Native Forrest Simple are just coconut & water, no guar gum)
  • 1.5 TBSP chopped fresh ginger
  • 2 tsp dried mint or you could use 3 tsp fresh chopped mint
  • 1 tsp unrefined sea salt

Instructions:

  1. Place all ingredients in the Instant Pot.
  2. Secure lid and make sure the valve is pushed back to “sealing”.
  3. Press “Manual” or “Pressure” button, and set to 12 minutes.  
  4. When IP beeps, the cooking is complete and press “Off” button.
  5. Carefully, do a quick release and carefully, open the lid.
  6. Puree with an immersion blender or you could also transfer to a blender/vitamix to blend/puree.  
  7. Add additional sea salt upon serving, to taste.

Options:

  • Top with bacon
  • Add plantain chips
  • Stir in collagen peptides 
  • Add avocado on top (not for low-FODMAP) 

Tastes great hot or cold as leftovers!

 

Carrot Mint Ginger Soup
Lunch, DinnerLee Ann Heckathorn