Carrot Ginger Soup with Roasted Vegetables - joe-possum/recipes GitHub Wiki

Ingredient

• 1 lb carrots, chopped
• 4 scallions, sliced (white and green parts separated)
• 1 oz chopped peeled fresh ginger
• 2 cloves garlic, smashed
• 2 tsp Kosher salt and freshly ground pepper
• 1 14-ounce can coconut milk
• 1 15-ounce can cannellini beans, undrained
• 1/2 acorn squash, seeded and chopped into 3/4-inch pieces
• 3 cups roughly chopped broccoli florets and tender stems (about 1 head)

Procedure

Preheat the oven to 450 degrees F.

Heat 1 tablespoon olive oil in Instant Pot on Sauté. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. 15 minutes on Soup. Depressurize naturally.

Meanwhile, toss the squash, in olive oil and 1/4 teaspoon each salt and pepper. Air fry 10 minutes 450°F. Add broccoli for additional 5 minutes.

Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.

ref: Food Network, Carrot-Ginger Soup with Roasted Vegetables