Carrot Ginger Pumpkin Soup

DESCRIPTION:

This delicious soup was inspired by my dear neighbor/friend Ed who asked me to create a carrot ginger pumpkin soup.  This soup is Vegan, oil-free, and gluten free, making it the ultimate healthy comfort food for fall and winter.  The combination of carrots, pumpkin, and fresh ginger creates a creamy, nourishing bowl that will warm you from the inside out.

INGREDIENTS:

3 cups carrots, diced
2 lbs. white sweet potatoes, large chunks
2 cups celery, chopped
1 medium white onion, quartered
2 Tablespoons fresh ginger, minced
2-15 oz. can pumpkin purée
5-7 garlic cloves
2 Teaspoon ground cumin
1/2 Teaspoon ground turmeric
1/2 Teaspoon black pepper
1/4 Teaspoon curry
1/2 Teaspoon ground coriander
2 Tablespoons salt substitute
6 cups oil free vegetable broth or water

PREPARATION:

1-Add everything to your instant pot.  I used a 8qt. instant pot.
2-Close the lid, seal the vent, set manual for 10 minutes.  Let the pressure come down naturally for 15-20 minutes then release the pressure.
3-Open the lid carefully, and using your immersion blender, blend the soup until it’s completely smooth.
4-Top your bowl of soup with your favorite greens and enjoy.
5-This soup freezes really well.

CHEF´S NOTE:

Check out my YouTube video: Click Here