Creamy Carrot Ginger Soup

🥘 Ingredients

• olive, coconut, or avocado oil 1 tbsp
• carrots 2 lb
• white or yellow onion 1
• fresh minced ginger 1 tbsp
• garlic 3 cloves
• sea salt 3/4-1 tsp
• red pepper flakes ¼ tsp
• vegetable broth 3 cups
• light coconut milk 1 can
• sriracha
• raw pumpkin seeds ¼ cup
• raw sunflower seeds 2 tbsp
• maple syrup 2 tsp
• DIY curry powder 1 tsp
• cayenne pepper 1/8-1/4 tsp
• sea salt ¼ tsp

1. 1

   Turn on the sauté function on your Instant Pot (to the default "Normal" — not high or low). Once hot, add olive, coconut, or avocado oil , carrots , and white or yellow onion and sauté for 5-7 minutes , stirring occasionally, until the onions are translucent and the carrots are starting to soften.
2. 2

   Add the fresh minced ginger , garlic , sea salt , and red pepper flakes . Cook for another 1-2 minutes , stirring occasionally, until fragrant. Turn off the sauté function by pressing "Cancel."
3. 3

   Add the vegetable broth . Then put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 5 minutes .
4. 4

   Optional: Meanwhile, prepare the seed topping (see below).
5. 5

   Once the timer goes off, let the steam release naturally ( 25 minutes ).
6. 6

   When the pressure valve drops, remove the lid and stir in the light coconut milk . Using an immersion blender , blend the soup until super smooth and thickened. Alternatively, let the soup cool for a few minutes, then blend it in a traditional blender , working in batches as needed.
7. 7

   Season to taste with more salt for overall flavor. Serve warm with seedy topping and sriracha (both optional but highly recommended!).
8. 8

   Store leftover soup in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until warm.

Sweet & Spicy Seeds (optional)

1. 1

   Preheat your oven to 350 degrees F (176 C) and line a small baking sheet with parchment paper.
2. 2

   Add all the ingredients for the sweet and spicy seeds ( raw pumpkin seeds , raw sunflower seeds , maple syrup , DIY curry powder , cayenne pepper , and sea salt ) to a small bowl and stir to fully combine. Taste and adjust, adding more cayenne to taste (we added the full amount).
3. 3

   Spread the seeds out over the parchment-lined baking sheet so they are in an even layer and touching. Bake for 10-12 minutes , tossing halfway through, until lightly golden brown. Let cool slightly on the baking sheet until they begin to stick together, about 5-10 minutes, then break into clumps.
4. 4

   Let seeds cool fully before storing in a sealed container at room temperature for 2-3 days or in the refrigerator for 1 week.