20-Minute Spicy Carrot Soup



I swear to you, this is one of the easiest soup recipes I’ve ever made.


Especially on days like today, when fall is hanging onto its last leaves and winter winds are already making their appearance (can you believe it!?), there is nothing better than being able to throw together a quick, warming soup recipe that’s chock full of soothing nutrients to keep ya going.


All it takes are a few staple ingredients - avocado oil, butter, onions, garlic, ginger, carrots, brown sugar, chicken or veggie stock, coconut milk and your favourite hot sauce (I used sriracha!) - and 20 minutes of your time, with all the prep-work and cooking time included. That’s seriously it!


I will usually pair a soup like this with some kind of protein source, like my Lemon & Herb Roasted Chicken or Oven-Roasted Turkey Breast, or perhaps even some crumbled turkey bacon as a soup topper - just to enhance the overall protein content a bit more. But, you can also feel free to pair it with some tofu or tempeh, or a protein-rich grain bowl for a more plant-based alternative.


Give this recipe a try and let me know how it goes. You can even tag me @larissanicolefitness on Instagram, or join my free fitness accountability group - Strong & Supported - where an entire community of women on a mission to become their strongest and healthiest selves are waiting to cheer you on every step of the way!


NOTE: I used my Instant Pot for this recipe, but you can absolutely use a stovetop as well. I left the instructions for both! The cooking times will vary slightly but are both detailed below.





INGREDIENTS:

  • 1 tbsp unsalted butter

  • 1 tbsp avocado oil

  • 1 medium onion, diced

  • 1 tbsp fresh ginger root, grated

  • 1-2 cloves garlic, minced

  • 1 tsp brown sugar

  • 1 pound carrots, diced

  • 2 cups chicken or veg stock (or water)

  • 1 can unsweetened coconut milk

  • 1 tbsp sriracha

  • optional: pumpkin seeds

  • optional: greek yogurt


DIRECTIONS:


[using an Instant Pot]


  1. Press the ‘Saute’ button on your Instant Pot and add in butter and olive oil. When it starts to simmer, throw in onions, ginger and garlic and saute for about 1 minute.

  2. Once everything is soft and fragrant, add in your carrots and brown sugar and let everything sweat together for about 3-4 minutes.

  3. Next, add in your chicken stock (or substitute), sriracha and coconut milk and mix until fully incorporated. (You can add more than 1 tbsp of sriracha if you like it extra spicy!)

  4. Press ‘Cancel’ on your Instant Pot, then set it to the Pressure Cook feature for 6 minutes. Close the lid and allow your Instant Pot to build pressure internally. Then, the countdown will begin.

  5. Once ready, you can either allow it to release pressure naturally or set the valve to Venting for a quick-release. After all the steam has escaped, carefully open your lid.

  6. Use an immersion blender to blend up all of the carrots and veggies until everything is smooth and creamy.

  7. Serve with some pumpkin seeds and a dollop of unsweetened Greek yogurt.

  8. Enjoy!


[using a stovetop]


  1. Place a large pot on your stovetop set to Medium-High heat. Add in butter and olive oil. When it starts to simmer, throw in onions, ginger and garlic and saute for about 1-2 minutes.

  2. Once everything is soft and fragrant, add in your carrots and brown sugar and let everything sweat together for about 3-4 minutes.

  3. Next, add in your chicken stock (or substitute), sriracha and coconut milk and mix until fully incorporated. (You can add more than 1 tbsp of sriracha if you like it extra spicy!)

  4. Let everything simmer together for around 20 minutes, or until carrots are fully cooked and soft enough to break apart with the touch of a fork.

  5. Use an immersion blender to blend up all of the carrots and veggies until everything is smooth and creamy.

  6. Serve with some pumpkin seeds and a dollop of unsweetened Greek yogurt.

  7. Enjoy!


NUTRITIONAL INFO:



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