Vegan, Vegetarian, Healthy – This Ginger Garlic Carrot Soup is Creamy, Satisfying, simple to make yet feels bold and complex with Thai flavor, and is garnished with roasted Almonds.
We are enjoying Winter here in Arizona. Winter usually shorter here than other parts of the USA and it’s more of pleasant and most enjoyable time overall. It’s the best time to enjoy healthy food and the most I love to try amongst other options are a variety of Soup recipes being easy, warm, satisfying, One pot, Quick (of Course).
Schools and our busy schedules have resumed from Christmas Holidays and we are getting back to routine. With all the routine school activities and work, preparing dinner can be a pain on most weekdays. That is when I prefer one-pot recipes, Soup and stews especially during Winters – proven stress reliever for me.
For me, Soup is all about comfort. The experience of warm soup in winter is full of coziness, security, and nourishment. Let me explain what makes this Ginger Garlic Carrot soup so different from all the other carrot soups.
- My first secret is my new kitchen Hack – Pop and Cook Products.
- I made this in Instant Pot, which is, of course, quicker and more convenient. If you don’t have Instant Pot, Don’t worry. You can still make this soup in a pressure cooker. I am going to share both the method on the recipe card.
- This soup is made with Thai Red Curry Paste Which gives that spicy punch with every sip.
- I have garnished it with Toasted Almonds which is not only looking fancy but also gives little bit crunchy.
What is special about Pop & Cook Products and why it’s my favorite?
One of the more annoying parts, especially on busy days, is chopping herbs and peeling garlic. So Pop & Cook has been a real time saver for me and that is why I prefer to buy a bunch of packs in bulk and store it in a freezer. Pop and Cook is my new best friend in the kitchen – My new kitchen hack!! It enables you to make a delicious meal in the matter of time.
One thing that I found fascinating about Pop & Cook frozen portion controlled Garlic and herbs is that they are brought in from the fields and frozen within 90 minutes of Harvest. That’s fresher than fresh!! The garlic and herbs are guaranteed fresh for up to Two Years!! Whenever you’re ready to use them, just pull from the freezer, hold the tray over your pan/pot and POP them out!! That Simple!! No more washing, chopping, and peeling of fresh herbs, done with no mess and waste at all. The best part is you can have fresh garlic, onions, ginger and herbs year round. They are perfect for weeknight dinners and are truly a busy mom hack.
These Pop & Cook frozen garlic, Onion and herb products can be found exclusively at Walmart in the frozen vegetable section. They come in little trays that are very easy to use.
Ginger Garlic Carrot Soup
Ingredients
- 450 grams Carrots
- 2 cubes Pop and Cook Garlic (1 cube = 1 clove of garlic)
- 2 cubes Pop and Cook Ginger (1 cube = 1 teaspoon ginger)
- ½ cup Onion Chopped
- 500 ml Unsweetened Coconut Milk
- 1 tablespoon Thai Red curry Paste
- Salt to taste
- 300 ml Water
- 1 tablespoon Oil
- Toasted Chopped Almonds and mint for garnishing
Instructions
Ginger Garlic Carrot Soup In Instant Pot
- Turn on the saute button of Instant Pot.
- Heat oil. Add onion and saute for few minutes.
- Now Add Pop & Cook Ginger and Garlic. Saute for few seconds.
- Add Roughly chopped carrots. Saute for a minute.
- Add Coconut milk, Thai Red Curry paste, Salt, and water. Mix well.
- Cover the lid. Turn off the Instant Pot.
- Press the manual button. Set the time for 2 minutes under high pressure with a pressure valve to sealing.
- Once done. Quick release the pressure.
- Give it a stir and blend the mixture with hand blender well.
- One Pot Ginger Garlic Carrot Soup is ready. Garnish it with toasted Almonds, Mint and some coconut milk. Enjoy!!
Ginger Garlic Carrot Soup In Pressure Cooker.
- Heat oil in pressure cooker. Add onion and saute for few minutes.
- Now Add Pop & Cook Ginger and Garlic. Saute for few seconds.
- Add Roughly chopped carrots. Saute for a minute.
- Add Coconut milk, Thai Red Curry paste, Salt and water. Mix well.
- Cover the lid. Take 2 whistles.
- Once done, Give it a stir and blend the mixture with hand blender well.
- One Pot Ginger Garlic Carrot Soup is ready. Garnish it with toasted Almonds, Mint and some coconut milk. Enjoy!!
Video
Nutrition
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Nourishing and delicious soup 🙂 It looks great!
Thanks, Freda!
An absolute Stunner!!
Thanks a lot, Sumith!
I made this today in an ordinary pot no pressure no nothing. It turned out fine. Tks
Good to know Joe!! Thanks for your feedback. 🙂