TOP PESCATARIAN COOKBOOKS RECIPES

Name: Coconut Ginger Carrot Soup
Prep time: 10 min
Cook time: 11 min
Yield: 4-6 servings
Ingredients: 1 tbsp olive oil; 1 onion (diced); 2 garlic cloves (minced); 3 tbsp fresh ginger (minced or grated); 6 cups carrots (cut into 1/2 inch pieces); 1 celery stalk (cut into 1/2 inch pieces); 5 cups vegetable stock; 1 can coconut milk; 1 tsp salt; 1/2 tsp pepper; 1 tsp cumin; 1/2 tsp turmeric; 1/2 tsp paprika

INSTANT POT RECIPES

Instant Pot Recipes image

Fresh, aromatic and full of flavor. Hearty vegetables, warm spices, and coconut milk are blended to create a rich and creamy soup. Serve this at your next dinner party and garnish with cilantro to really wow your family and friends.

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 11 minutes

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 onion (diced)
2 garlic cloves (minced)
3 tbsp fresh ginger (minced or grated)
6 cups carrots (cut into 1/2 inch pieces)
1 celery stalk (cut into 1/2 inch pieces)
5 cups vegetable stock
1 can coconut milk
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika

Steps:

Select SAUTÉ, select HIGH. Select START. Add olive oil to inner pot. When oil is hot, add onion and cook for 5 minutes. Sauté until onions are translucent.
Add garlic and ginger, cook 1 minute.
Select CANCEL to turn off SAUTÉ.
Add carrots, celery, stock, and spices (salt, pepper, cumin, paprika, and turmeric). Stir to combine.
Secure lid for pressure cooking.
Select PRESSURE COOK, select HIGH and set time to 5 minutes (00:05). Select START.
Once program ends, allow for 10-minute Natural Release.
Select CANCEL.
With an immersion blender or stand blender, blend soup.
Stir in coconut milk and serve.

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES

Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 1

Number Of Ingredients 9

Ingredients

3 lb chicken carcasses (chicken wings, necks, or other parts)
2 onions (unpeeled , cut into wedges)
1 garlic head (unpeeled, cuthalf crosswise)
3 celery stalks (chopped)
3 carrots (peeled, chopped)
3 bay leaves
2 each fresh thyme springs
1 1/2 tsp whole peppercorns
2 tbsp cider vinegar

Steps:

Toss all the ingredients into the Cooking Vessel add enough water to cover.
Close the lid. Select-SLOW COOK and set the time to 10 hours. Press START.
Once the cooking cycle is complete, open the lid.
Strain the chicken stock through strainer and cool. Remove the fat with a spoon and discard it.
Add salt if desired.
Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.

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