CARROT & LEEK SOUP WITH A TOUCH OF GINGER AND TURMERIC

I bought the Insta Pot and it literally made my life easier. I spent more time cutting and prepping than actually making the soup. So I cannot stress how convenient digital pressure cookers are for hassle free cooking.

I do not like life-story long cooking blogs so I am just going to cut to the chase. I made this recipe because ginger and turmeric are in hype at the moment and I am a sucker for a carrot and leek soup.

INGREDIENT LIST

+ 3-4 cups of diced and peeled carrots

+ 1 cup of diced leek

+ 1 white onion

+ 3 garlic cloves

+ 3 cups of vegetable stock (you can substitute with 2 cubes of vegetable Knorr/ Maggi)

+ 1/2 cup of coconut milk or coconut extract

+ 1/2 tbsp turmeric

+ 2 1 inch pieces of ginger (grated or thinly cut)

+ Salt & pepper

STEP 1 — In the Insta Pot, on SAUTE mode (add 8-9 min total) add a drizzle of olive oil and wait until the Insta Pot is hot to place the onion. Saute for 3-5 min until lightly brown. Then add the garlic cloves and keep stirring for 1-2 min. Then add the carrots, turmeric, leek and ginger and keep stirring and saute for 1 min.

STEP 2 — When sauce is over, turn the pot OFF. Then add the 3 cups of water and the Knorr or Maggi vegetables cubes. Turn the Insta Pot and press Pressure Cook for 6 min on High Pressure.

STEP 3 — When cooking is done, place all the condiments in a blender and add the coconut milk. Blend until consistent is to your liking. And voila!