This year I’ve already done two – 1 days juice cleanses. I have never slept so good in my life. If you are suffering from a severe lack of sleep, like me, I found this was the best way to get a goods nights rest. It worked like whoa! After juicing the second day in a one week period, I realized I could only do this once in awhile. I was cranky and ended up binging. If you can do it more, let me know how you managed it because I was cranky and starving.
I started doing so research into cleanses and found something that is more my speed – soup cleansing. Soup is my go-to easy food that I always reach for when I don’t have time to keep. I like to keep them on hand so that I can just grab it and heat it up anytime.
Over the last few weeks, I made a bunch of yummy soups and have been perfect the recipes over the last few weeks. The first soup that I perfected was the easiest to make – the carrot soup recipe! Get ready to be impressed by the flavor and how easy this recipe is to make. I made enough so that you can eat it that day and freeze or save some for the future. My thought process is that you will get five different soup recipes in your freezer and be able to pull them out for a soup cleanse one day.
I always have these 8 oz Glass Ball Jars in the house to portion out food. This makes you know exactly how many ounces you are eating or drinking. They are easy to clean and freeze. I usually only fill up to the 6 oz mark if I plan to freeze. I have made everything from cocktails to yogurt in these babies. You will not regret this ~ $15 purchase for 12 of them. One of the best purchases ever!
Speaking of purchases, I bought myself an Instant Pot right before Christmas. Everyone was talking about it on Facebook, and I bought into the hype. By the way, it is totally worth the hype in my opinion. I have never used a pressure cooker before the Instant Pot, but WHOA it takes easy cooking to the next level. If I had to give up something in my kitchen, I might give away a microwave or my stove and keep the Instant Pot. Does that sound crazy? Dare me?! LOL
LOOKING FOR MORE INSTANT POT RECIPES? CHECK MY COLLECTION HERE:
Instant Pot Carrot Soup Recipe
To create this yummy instant pot carrot soup recipe, you will need 5 large unpeeled carrots washed thorough, 1 large yellow onion, 2 cloves of garlic, smashed, one inch Piece Peeled Ginger, 2 cups of water, 1 teaspoon light olive oil, 1 teaspoon salt, and chives to garnish.
Tools & Supplies
Pour the one teaspoon of oil into the inner pot.
I use a wadded up paper towel to spread the oil, and in this process, you end up removing some.
Start by putting the Instant Pot on Saute.
Smash the two cloves of garlic with the side of your knife and peel the paper off.
Add the garlic to the Instant Pot
Peel the onion and slice it into large pieces.
Mix the onions into the Instant Pot.
The best method that I have found to peel ginger is with a spoon. I have tried so many different things before learning about the spoon hack and none of the other methods worked nearly as well. Spoons are my go-to ginger peeler from now until forever.
Drop the peeled ginger into the Instant Pot. You are still on Saute, and the onions and garlic should be getting flagrant.
While the onions, garlic and ginger saute, chop the tops off the five carrots and cut into four chunks per carrot.
Add the carrots into the Instant Pot.
Set the pressure cooker to warm and then press the button for Soup on the Instant Pot. Press the arrows up or down to choose a 20 minute cook time. Also, make sure the carrots and veggies are pretty much covered by the water. Then, cover the Instant Pot and close the value so that the pressure can build up. The pressure from Instant Pot steam will start to make it so that valve closes and the time will start once the pressure is enough that the valve seals.
Once the timer goes off, use the quick release method for the steam. This means you open the valve and let the steam come out. Make sure it has a lot of room to steam upward so that you don’t steam under your cabinets and keep your hands and children clear from this steam. It is really hot.
I used an immersion blender to blend the soup together. Immersion blenders are a must have if you want to make soups in the fall and winter months.
Instant Pot & Pressure Cooker Note
In all seriousness, I think you can make this recipe with a regular pressure cooker. Just follow the time and pressure settings and skip the individual buttons like Saute and Soup. I have never used another pressure cooker, but I can only assume the same principles of pressure cooking apply. I can only recommend the instant pot because that is what I have experience with.
Instant Pot Carrot Soup Recipe
- 5 Carrots Large Unpeeled
- 1 Yellow Onion Large
- 2 Cloves Garlic
- 1 Inch Ginger Piece Peeled
- 2 Cups Water
- 1 tsp light olive oil or canola oil
- 1 tsp salt if you want
- Chives to garnish
- Pour the one tsp oil into the inner pot.
- I use a wadded up paper towel to spread the oil, and in this process, you end up removing some.
- Start by putting the Instant Pot on Saute.
- Smash the two cloves of garlic with the side of your knife and peel the paper off.
- Add the garlic to the Instant Pot
- Peel the onion and slice it into large pieces.
- Mix the onions into the Instant Pot.
- Peel the Ginger with a spoon.
- Drop the ginger into the Instant Pot.
- You are still on Saute, and the onions and garlic should be getting flagrant.
- While they Saute, chop the tops off the five carrots and cut into four chunks per carrot.
- Add the carrots into the Instant Pot.
- Let them cook for 5 minutes.
- Add 2 Cups of water.
- Set the pressure cooker to warm and then press soup.
- Put the cook time to 20 minutes.
- Make sure the carrots and veggies are pretty much covered by the water.
- Cover the Instant Pot and close the value.
- The pressure will start to make it so that valve closes and the time will start once the pressure is enough that it seals.
- Once the timer goes off, use the quick release method for the steam. This means you open the valve and let the steam come out.
- Make sure it has a lot of room to steam upward so that you don’t steam under your cabinets.
- Using an immersion blender, blend the soup together.
- Serve with chives on top.
Pin to Save for Later