Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


Instant Pot Recipe- Carrot Potato Soup (Vegan, Gluten-free, Whole30)

I've only just begun my love affair with the Instant Pot, but I can see why so many people have fallen head over heels for this kitchen gadget. It makes life a bit easier and I'm all for that!
For this recipe, you'll also need a blender or food processor.

This carrot potato soup is absolutely divine and you should make it right away. It will appease your gluten-free, vegan or Whole30 friends and even the ones who aren't any of those things will love it just the same. It truly is a delicious soup!

Carrot Potato Soup - Instant Pot Recipe (Vegan, Gluten-free, Whole30)
Serves 6

3 1/2 cups vegetable stock
Half of a peeled and chopped large apple
Half of a large onion, chopped
7 large carrots, peeled and chopped into one-inch pieces
3 medium russet potatoes

2 Tablespoons minced garlic
1 teaspoon powdered ginger
1 teaspoon turmeric
1 can full-fat coconut milk
salt and pepper to taste

Place the first five ingredients in the instant pot under the Soup/Broth setting and adjust the time to 8 minutes, allow it to natural pressure release. Once finished cooking, in small batches, use a food processor or blender to blend the ingredients into a smooth consistency. Pour each batch into a pot, add the remaining 4 remaining ingredients and stir well.
Garnish with a mint leaf and serve immediately.

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