Ingredients
- 500g carrots
- 2 celery sticks
- 1 medium apple
- 500ml (2cups) vegetable stock
- fresh piece of ginger
- 2 Tbsp coconut whip cream
- salt, coriander, and cayenne pepper to taste
- fresh parsley
Directions
- Wash and cut up the carrots and celery. Peel the apple and cut into pieces.
- Put stock, carrots, celery, apple, and ginger in your instant pot for 10 minutes at high pressure with a quick release. You also can cook it on the stove top til the vegetables are soft.
- Once cooked, put everything in a blender, add the whip cream and all the seasonings to taste.
- Serve hot and decorate with fresh parsley.
Leftovers can be kept in the fridge for up to 4 days.
Soups are always a great addition for a quick meal or during cold/snowy/rainy April weather.
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