This easy to make one-pot soup is one of our favorites to prepare at any time of the year. The creaminess of the potato paired with the brightness of the citrus makes for a deliciously refreshing soup and can be served hot or cold.
Ingredients
1 1/2 cup
Yellow onion
3 cup
Carrots
3 cup
Yukon Gold potato
3 Cloves
Garlic
2 tbsp
Ginger
4 cup
Vegetable stock/broth, low sodium
1/2 cup
Coconut milk, reduced fat
3 tbsp
Lime Juice
2 tsp
Lime peel (zest)
4 tsp
Chives
Instructions
Directions
Heat a large pot over medium heat.
While the pot warms up, roughly chop the onion, carrots, potatoes, garlic, and ginger.
Put a small amount of vegetable broth into the instant pot and then add the onion, garlic, and ginger. Sauté until the onions become translucent and fragrant, about 5 minutes.
Add the rest of the vegetable broth, carrots, and potatoes into the pot.
Bring the soup to a simmer and cover.
Cook the soup for 20 minutes or until the potatoes are fork-tender.
Add in coconut milk, lime juice, and lime zest.
Blend the soup in a blender until smooth.
Garnish with chives and enjoy!
Notes
If you don’t have chives, you can use any fresh green garnish such as parsley or cilantro.
If you would like to make this soup in your instant pot, follow the same instructions, but cook the soup on high pressure for 8 minutes and depressurize when cooking is complete.
