This white wine infused carrot-ginger soup is just perfect for the upcoming Fall weather. It is warm, healing and nourishing. This one-pot soup is easy to make and stores very well - both in the fridge and in the freezer.
Course Appetizer, Main Course, Side Dish
Cuisine International
Keyword ACV, apple cider vinegar, broth, carrots, Fall, fall soup, Ginger, instant pot, peppercorns, Soup, vegetable broth, warming soup, white wine, wine
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
1CupWhite WinePreferably Dry. Use additional cup of Broth if you wish to skip wine
4CupsCarrotsDiced into 1" pieces
1/2TeaspoonPeppercornsWhole
1/2TeaspoonTurmeric Powder
1TeaspoonSaltOr to taste
1TablespoonCilantroFreshly chopped for garnishing
4TeaspoonLime JuiceOr Lemon Juice
Instructions
Turn Instant Pot on Sauté mode. Add butter and allow it to melt. Add minced garlic and allow it to brown for 20 seconds. Add chopped ginger and stir for 30 seconds. Add chopped jalapenos and sauté for 20 seconds. Add chopped onions.
Add turmeric powder, salt and sauté until the onions become translucent.
Add diced carrots, vegetable broth, white wine and whole peppercorns. Mix well.
Close the IP and pressure cook on high for 3 minutes with vent closed. If on a stove top, allow the pot to come to a rolling boil and the carrots are cooked.
Quick release (QR) the Instant Pot. Wait until the soup cools down. Puree soup in blender. Add lemon or lime juice to taste.
Serve into individual bowls, garnish with freshly chopped cilantro and serve hot or at room temperature.