instant pot carrot ginger soup {paleo}
Every year, as Summer ends, I sit down and start creating soup ideas for Fall. Is there anything easier and more comforting that a meal in one bowl. Throw all of your ingredients in a big pot, simmer and enjoy. I took a couple steps for this baby, but it was so worth it! Full of flavor and crazy healthy ingredients like ginger and bone broth and for a extra treat I added candied pumpkin seeds for a little sweetness and crunch.
I loved the way this turned out so much, I ate it for breakfast all week long. You can easily cook this in a stock pot on the stove top, but I have been having this obsession with my Instant Pot so I just couldn’t help myself. My advice is to start making some bone broth now and make your easy weeknight meals so simple. Who said healthy had to be hard? If you are a big fan of soup as much as I am, try out these recipes Tomato Basil soup or Spiced Butternut Squash soup perfect for Fall.
What you will need
Instant Pot for cooking and high powered blender (Vitamix)
1 Tbs. coconut oil
1 stalk leaks
2 lbs. organic carrots
2 inch piece ginger
5 cups chicken bone broth or veggie stock to make it vegan
For the Topping
1/2 cup raw pumpkin seeds
1 Tbs. coconut oil
2 Tbs. coconut sugar
Directions
Set Instant Pot to saute, while it is heating add coconut oil and roughly chop cleaned leeks and carrots, saute for 5 minutes
Grate ginger and pour bone broth to the pot, season with salt and pepper
Set Instant Pot to high pressure for 8 minutes
Manually release steam when timer goes off
Take contents in Instant Pot and blend in a high powered blender until smooth and creamy
Top with candied pumpkin seeds or store in a class container and refrigerate for later
For topping
In a small skillet, toast pumpkin seeds until brown
Transfer seeds to a bowl
In skillet melt coconut oil and add coconut suger until melted
Add seeds back into skillet and coat
Place on a plate to cool and top soup when ready to eat
If there are leftovers, store in a glass container and use as needed