Ingredients
- 3 T. EVOO
- 1 white onion, roughly chopped
- 1 2” piece ginger, washed and chopped (skin can stay on)
- Salt and fresh ground pepper
- 1 T. Sesame oil
- 6 cloves garlic, smashed
- 1 1” piece fresh turmeric, washed and chopped (skin can stay on)
- 1/4 C. Sherry vinegar or balsamic vinegar
- 2 lbs. carrots, roughly chopped in 2” pieces
- A little bunch of your favorite herbs (2 thyme sprigs, 2 parsley sprigs, 1 sprig tarragon for example)
- 4 C. Vegetable stock
- 1/2 C. Nutritional yeast
- Croutons, fresh herbs, or pepitas to garnish
Preparation
Step 1
1. Add the EVOO to the Instapot and turn it to the sauté function. Add the onion and ginger, season with salt and pepper, and cook until the onions are soft and the bottom of the insert is almost covered in tasty, stuck-on, browned goodness.
2. Add the sesame oil, turmeric, and garlic and cook until the garlic is fragrant and golden on the edges. Add the sherry vinegar, and scrape up all the browned bits with a wooden spoon.
3. Add the carrots, herbs, and stock, close the pot, and press the pressure cook button. Cook on high presssure for 7 minutes, then let it release naturally for 10 minutes before turning the valve to release remaining pressure.
4. Open the Instapot, remove the herb bundle, and add the nutritional yeast. Blend it all up with an immersion blender, until there are no chunks of any time. You should have a nice thick soup at this point.
5. Garnish with croutons, fresh herbs, or pepitas.