Carrot & Ginger Soup

Warm and healing carrot soup with a ginger punch. Dairy-free and gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 cup (1 small) onion, chopped
• 1 tbsp ginger, minced
• 1-1/2 lb carrots, peeled and chopped
• Indian Dal blend
• 1/2 tsp salt
• 4 cups vegetable broth
• For serving: 1/4 cup toasted almonds, sliced

Instructions

1. Slow Cook: 1) Heat the oil in a skillet; sauté onion and ginger for 3 minutes; transfer to cooker. 2) Stir in carrots, Indian Dal blend, salt & vegetable broth. 3) Cover and cook on LOW: 6 hours or HIGH: 2 ½ hrs.
2. Pressure Cook: 1) Heat the oil on sauté function; add onion and ginger and sauté for 3 minutes. 2) Stir in carrots, Indian Dal blend, salt & vegetable broth. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Vent with Quick Pressure Release.

Tips

Other recipes you might like

Roasted Red Pepper & Garbanzo Curry

5

Whole Cooked Chicken

3

Herb Crusted Dijon Pork

5