Carrot, Parsnip, and Ginger Soup (Oil-Free, Plant-Based, Easy!)
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- Опубліковано 30 вер 2024
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Carrot, Parsnip, and Ginger Soup (Oil-Free, Plant-Based, Easy!)
- Instant Pot Recipe
By: The Jaroudi Family
Ingredients:
2 cups carrots chopped
1 cup parsnips chopped
1 small red onion chopped
½ cup of red lentils
4 cups vegetable broth
1 cup nondairy milk
1 tsp ginger
1 tsp garlic
¼ tsp black pepper
Directions:
Select sauté on the Instant Pot and add in 1-2 tbsp of vegetable broth.
Once Instant Pot is hot, add chopped red onion.
Sauté until red onion is translucent.
(Add more vegetable broth if needed)
Turn off Instant Pot.
Add in carrots, parsnips, red lentils, seasonings, and the remaining vegetable broth. [Do not add in non-dairy milk]
Place the Instant Pot lid on correctly
(make sure pressure release valve is set to sealing)
Set Instant Pot to pressure cook on high for 15 minutes.
After Instant Pot has finished cooking let the pressure release naturally before removing the lid.
For a creamier soup, blend with an immersion blender or move ½ of the soup to a high-speed blender to mix.
After the soup is blended - add in the nondairy milk.
Stir together and enjoy!
Ideas:
We love serving our soup with a whole grain like quinoa, farro, or brown rice.
For a creamier soup, blend in ½ cup of cashews to the nondairy milk.
Add in white miso, extra ginger, or even try with cumin/curry seasoning!
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Using an immersion blender is quick and easy and you won’t have to clean your blender 😁
Pumpkin would taste really good in this as well 💗
Totally!!
I love soups this time of year! Thank you 😊
I already have 3 lbs of carrots and two parsnips in the fridge so I will be making this over the weekend. I love recipes where I don't have to go to the store!
Thank you. My soup got good this time. I had leftover rice, on my soup.
Epic I have some Parsnips, and carrots. but FUCK I'm out of RED LENTILS!!!!!
Made this today!!!! Was sooooooo good! Thank you! I added a little cardamom & used fresh ginger.
Making it now with leftover parsnips - planning on using the immersion blender for a smooth soup. Love it!
WOW! Another fabulous recipe. Made this soup recently. It is so creamy and very delicious! Very quick to make as an instant pot does most of the cooking.
super helpful...thank you...you're a sweetheart
Love your idea of blending half the soup. Genius! Going to go to the store to get parsnips - can't wait to make this.
What would be a good substitute for the parsnips?
A little turmeric in there would be good in addition to the ginger for extra antioxidants and it would not change the flavour much. It looks delicious. I'm definitely going to make it - on the stove top, as I don't have an Instant Pot.
Can I blend the whole soup? Have you done that?
So good! Delicious soup!
Scamp life?
Thank you Brittany !!! I looked in your amazon store but don’t see cooktop you use when camping ? Could you say what it’s called ??
Once again making wfpb easy and delicious. Thank you !
Omg Brittany...I made this soup this afternoon and it is DELICIOUS!!! Simple to make and so yummy! Thanks for the recipe. It will definitely be part of my soup rotation, especially now that the BEST season of the year has arrived:)
I’ve just made this soup. So easy and quick. Left out the milk and nuts. Add some parsley and celery root. Thanks for a great recipe again. 💗💗
Thanks for this! OMG it’s so delicious I have made it twice already. However I choose to blend it fully 🤤🤤
Thanks for taking the time and sharing your recipes and tricks 🤗
What an awesome looking soup!!! I've never tried parsnips or rainbow carrots before and I am very excited to give this one a try. Looks scrumptious! Thanks again.
I’ve meant to make this since you first posted it. I finally got around to it today. What a great recipe! I added some leftover broccoli after the pressure cooking was complete, then I puréed it all. I forgot to add the plant milk, but it was delicious. The lentils give it almost a potato soup texture. Thanks for sharing this one.
Made this today...so yum! I used real ginger and garlic and smelled and tasted so good! Thx for the recipe 😍
I love this video. I'm about to make this right now.
Served this last night, it was a hit. I added butternut squash and served it with wild rice. Thank you.,
Looks really good. I will try this tonight, if I can find some parsnip. Thanks Brittany!
I am excited to try this recipe in the next few weeks. I am learning to like parsnips, they are one of my mother's favorite root veggies . I want to be able to make this for her. I will double the recipe and freeze some for later. Since I want to grow parsnips next year I need a good recipe!
I'm sitting and eating this right NOW! I had all the ingredients. It's SO nice and quick. Thanks!
I just made this soup and it is the creamiest, flavorful, and most satisfying soup I have made in a long time. I added cashews to my soy milk and just added a little before I plated and what an added delight. This is a regular now at our house! Hubby loves soup all year round for his lunches. Thank you for this wonderful recipe.
I just made this and I love it. i'm going to double the batch so as to have it several times during the week.
This looks delicious. Cooked rice in the soup may be good too.🥕
Looks delicious and so versatile!
Thank you! Gonna try this soon!
Hi Brittany, will this work with a 3 qt instant pot?
Yup that’s what I used here 🥰