A smooth, warming Instant Pot soup of carrots, ginger, and turmeric blended in bone broth

There are days on the elimination phase when even chopping an onion is asking more of you than you have to spare, and this is the soup built for exactly that day. Everything drops into the Instant Pot in stages, the carrots barely need peeling, and 10 minutes of high pressure does what would otherwise take real effort standing at the stove. When appetite is the thing missing and not the willingness, a soup this soft and this warm is often the one thing that goes down easily.

Carrots hold a concentrated amount of beta-carotene, a precursor to vitamin A that supports the health of the mucous membranes lining the gut and the airway, part of the same barrier work the elimination phase is asking of you. Fresh ginger and turmeric bring warmth without heat, the kind that settles a stomach rather than irritating it.

Blend it however smooth you like, ladle it into your favorite mug if a spoon feels like too much today, and let a few minutes with something warm in your hands count as care, not just calories.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion, chopped
• 3-inch chunk fresh ginger, peeled and minced
• 24 ounces bone broth
• 2 pounds carrots, ends removed and roughly chopped
• 1 teaspoon sea salt
• 1 teaspoon turmeric
• Fresh chives, for garnish

Method

1. Set the Instant Pot to Saute and warm the olive oil. Add the chopped onion and cook until soft and translucent, then stir in the minced ginger and let it become fragrant.

1. Turn off Saute. Add the chopped carrots, bone broth, sea salt, and turmeric, and give everything a stir.

1. Seal the lid and cook on high pressure for about 10 minutes, until the carrots are completely tender. Let the pressure release naturally for a few minutes, then vent any that remains.

1. Blend the soup smooth with an immersion blender right in the pot, or in batches in an upright blender, taking care with the hot liquid. Taste and adjust the salt.

1. Ladle into bowls and finish with a scatter of fresh chives.

Stovetop variation

Warm the olive oil in a large pot, soften the onion, and stir in the ginger. Add the carrots, broth, salt, and turmeric, bring to a simmer, and cook covered until the carrots are very tender, about 25 to 30 minutes. Blend smooth as above. This timing is an estimate and is flagged for testing.

*Adapted from autoimmunewellness.com*