Description
I made this in the instant pot, but you could easily make on the stove or a crockpot!
Ingredients
Scale
- 1 TBS cooking fat (I used coconut oil, you could use EVOO or ghee)
- 1 large shallot, peeled, and sliced
- 3 inch x 1 inch piece of ginger, peeled, and diced
- 4 TBS curry powder (divided)
- 1 TBS ground coriander
- 1 TBS ground turmeric
- 5 carrots, peeled, and chopped into 3 inch pieces
- 5 stalks of celery, chopped into 3 inch pieces
- 3 medium golden beets, peeled, and quartered and chopped (about 8 chunks each)
- 1 small apple, peeled and chopped
- 1 32 oz carton organic Chicken Broth (I used Wegmans)
- 1 bunch of fresh parsley, chopped
- 3 TBS Apple Cider Vinegar (I prefer Braggs)
Instructions
- Set Instant Pot to sauté. Once warm, add in your cooking fat and allow to melt/heat up.
- Add shallot and ginger. Sauté about 3 minutes. Take care to not allow either to burn.
- Add 1 TBS curry powder, coriander, and turmeric. Stir so ginger and shallot are coated. Cook for about 20 seconds. It will look like a very thick dry paste.
- Add in your carrots, celery, beets, and apple.
- Add in your broth. Give everything a big stir so your spices aren’t sitting on the bottom of your pan.
- Turn off Instant Pot. Turn it back on and set to Manual, High Pressure, 6 minutes.
- When it beeps at you, signaling it is done, perform a quick release.
- Blend your hot soup. You can blend in batches in a blender or use an immersion blender (the easier way). Once you have all of your soup back together, add in your chopped parsley and about 3 TBS of apple cider vinegar. Stir.
- Adjust to your taste. For me, that was 3 more TBS of curry powder.
- Enjoy!
Nutrition
- Serving Size: 2 cups