Instant Pot Carrot Apple Ginger Soup (6 Ingredients & Easy)

When the temperatures drop and everyone starts talking about snowstorms, all I want is a warm, cozy bowl of soup. Even though there’s no snow here in sunny Florida, my family in Pennsylvania and New York has been sending blizzard photos — and let’s just say, it’s serious soup weather up there!

Comfort Food: Bean and Lentil Recipes for Snowy Days

It's been cold ( but not snowy here) and I'm Looking back through my blog at some of my older bean and lentil recipes. It feels a little like I am flipping through an old photo album. I’ve been blogging for 16 years now and during that time my recipes have naturally evolved right along with the way I eat and cook.

Savory Banana Soup - Savor the Unexpected

Bananas in your soup? Savor the unexpected. 

I am really excited about this absolutely unique soup. I've never made, tasted, or even heard of anything like it before. 

Instant Pot Lentil Soup with Red and Brown Lentils

Nothing beats a warm, comforting bowl of Instant Pot lentil soup, and this one’s extra special because it brings together both red and brown lentils in the same pot—double the lentils, double the flavor! The red lentils cook down into a creamy base, while the brown lentils stay firmer for a nice bite—so every spoonful is packed with goodness. 

 Lentils Provide Valuable Plant-Based Protein

Healthy, protein-rich, and super easy to make in the Instant Pot or stove top, this soup is perfect for busy weeknights or just warming up on a chilly weekend. 

Don’t have an Instant Pot? No worries—this recipe works just as well on the stovetop too.

Nutrient-packed, fiber-rich, low in fat, and most importantly high in protien, this plant-based lentil soup is satisfying and delicious.  

I love this easy lentil soup because the red and brown lentils meld together, creating a comforting, layered flavor. In addition, I like to toss in a variety of vegetables, as well as my little secret timesaver—a simple jar of salsa. With its mix of tomatoes, garlic, peppers, onions, and just a hint of spice, salsa works perfectly together with the earthy lentils. Pick the heat level that suits your taste—mild, medium, or hot. I usually stick with mild, but if you enjoy a bit of spice, go ahead and turn up the heat!

Tastes great, can be kept in the refrigerator up to 5 days, and is a wonderful starter for any meal. A simple fusion of flavors that meet gluten-free, dairy-free, oil-free, and parve standards. A soup everyone can enjoy!

Ingredients: 

• 1 cup of red lentils ( washed and cleaned) 
• 3/4 cup of brown lentils (washed and cleaned) 
• 2 med-large white potatoes, peeled and chopped 
• 1 cup of sliced or chopped carrots
• 1 medium zucchini, chopped bite size  
• 1 16 ounce jar of organic chunky salsa 
• 1 16 ounce jar of water (use the empty salsa jar) 
• 1 32 ounce container of vegetable broth (about 4 and 1/2 cups)
• ( my favorite vegetable broth is Tabatcnicks)
• 1/2 teaspoon of garlic powder 
• Salt and freshly cracked pepper to taste  

Directions: 

Place all of the ingredients in the Instant Pot liner. Secure the lid, set to pressure cook for 16 minutes. When done, allow to sit for 5 minutes then release pressure manually according to manufacturing directions. When all steam is released, carefully open the lid. 

The Differences Between Red and Brown Lentils 

•  Red lentils are sweeter and milder in flavor, and they cook much faster, usually breaking down into a soft, mushy texture, which makes them great for thickening soups and stews. 
• Brown lentils, on the other hand, have an earthier, slightly peppery taste and hold their shape better during cooking, offering a firmer, more hearty texture. Because of this, brown lentils are perfect for dishes where you want distinct lentils to stand out, while red lentils are ideal for smooth, comforting blends. 
• Combining both red and brown lentils creates a balanced soup with a mix of flavors and textures, making it both satisfying and hearty.

My Notes: 

**If your vegetables are large, add a little more water to the soup pot. 

It's been cooler in South Florida lately with morning temps around 49 degrees ( it goes up to the sunny low 70's during the day) . I heard it will be back to 80 in a few days. 

I really don't need an excuse to make and eat soup, but the cooler temperatures coaxed me a little.

For an incredible selection of easy, healthy, homemade soup recipes, read a sample of my soups cookbook on Amazon to see if you might like to buy a copy for yourself or for a gift.  Link: plant-based soups cookbook 

Click on link to go to Amazon to read a sample of my book :  plant-based soups cookbook (affiliate link to Amazon)

Disclaimer: I am an an affiliate for Amazon and may receive a small compensation if you click on a link from my blog and make a qualified purchase.

"Whip Up Some Fun: Festive Frozen Whipped Cream Toppers for Hot Chocolate"

A steaming mug of hot chocolate is the perfect cold weather treat, and adding frozen whipped cream toppers is fun, festive, and delicious. Perfect for holiday entertaining. 

The frozen whipped cream slowly melts into the warm cocoa, creating a creamy swirl that’s delicious and visually delightful. 

Discover Kasha: A Delicious Alternative to Quinoa

I've rediscovered kasha. Have you ever tasted it? 

I remember my mom making kasha when I was younger, but somewhere along the way, I have forgotten all about it in the last few years. This week however, as I prepared one of my grandmother's family recipes for an upcoming Jewish holiday, the recipe called for kasha and I rediscovered it!

Tuscan Creamy White Bean Soup

Are you in the mood for a soothing easy soup recipe?  This traditional Tuscan soup is sure to satisfy!

It boasts subtle hints of fresh rosemary, has a silky consistency, and provides a substantial amount of plant-based protein. Although we often think of making soup in the winter, this is light enough for any season.

Carrot Soup With Cilantro and Ginger

Are you a cilantro lover or hater? This easy carrot soup is for cilantro lovers because it does contain a noticeable amount of this tasty herb. The soup is simple to make, full of protective health giving antioxidants, and delicious. (you can substitute parsley for the cilantro).

Baked Spaghetti Squash with Salsa and Mushrooms

I purchased a spaghetti squash over a month ago. It was in the back of my pantry, and I had forgotten about it. Surprisingly, it was still good when I cooked it today. 

I really do like spaghetti squash, but it is one of those vegetables that isn't always available and needs time to cook. 

It's easier than you think...

Quick Homemade Tomato Soup

Do you love tomato soup? Would you like a recipe that can be made from start to finish in about 10 minutes? 

I used a few short cuts in this absolutely delicious recipe, but they didn't reduce the taste of the soup or the nutrients!

Spiced Lentils in The Instant Pot

I love my lentils cooked firm, not mushy. The Instant Pot is the perfect (and easy) way to get a perfect lentil.

This spicy lentil recipe is delicious. It can be eaten as a plant-based entree with a salad and or a cooked vegetable such as butternut squash, or it can be made into my delicious (link to recipe) lentil loaf or even lentil meatballs.

Creamy Cauliflower Soup Using Frozen Cauliflower

It's soup season and cauliflower makes a really tasty soup that requires very little effort on your part especially because I use frozen cauliflower right from the bag and yes it comes out great! 

If you are looking for ways to take a few shortcuts in your homemade cooking, this soup may be just what you need. It cuts down on the work but not on the nutrients.

Let's face it- there is nothing like a pot of homemade soup to bring family and friends together in the winter!

Don't want to use frozen cauliflower? 

You can cut up two medium-large cauliflowers into florets and cook them a little longer. I've done it both ways!

However, I always keep frozen cauliflower in the freezer. I'm able to purchase a 1 pound bag of organic frozen cauliflower at Whole Foods Market for just $1.99/bag. Since we eat out quite often in Florida, my fresh produce often goes bad before I get to cook it, therefore I use frozen vegetables most of the time.

Lately, I've been finding that a variety of frozen produce works great in soups and is a real time and mess saver! Truthfully, I don't notice any difference in the final taste either. 

If you don't care for cauliflower, try my  green bean soup (link to recipe) made with frozen green beans which is real easy and tastes exceptional.

White Vegetables Are Loaded With Nutrients 

For this delicious pure white vegan soup, I used onions, cauliflower, garlic powder, and a large parsnip. It's a white soup made with all white vegetables. 

• Onions offer protective antioxidants, anti-inflammatory properties, fiber, and nutrients. Great during cold and flu season.
• Parsnips are a cousin of the carrot and offers excellent fiber as well as anti-inflammatory properties and immune boosting Vitamin C. My mother used to use parsnip in many of her homemade soups. 

Cauliflower Is A Powerful Cruciferous Vegetables 

 Cruciferous vegetables such as cauliflower, broccoli, arugula, cabbage, Brussels sprouts, kale, boo choy, and collards greens provide valuable antioxidants that are thought to help boost immunity against diseases such as cancer. These are great vegetables to include in your daily diet.

The flavor of this soup is mild and creamy and not only delivers a bowlful of cruciferous goodness but also feels comforting and soothing to the tummy. A perfect choice to warm you up on a cold day. Of course being in Florida, the weather is mild and warm, but I still love to eat soup.

Another bonus is that this soup is really low in calories and carbs too! It's a perfect soup if you are following WW. 

This recipe makes about 4-6 bowls of soup. If you are cooking for one or two, simply cut the recipe in half. I cook for two, but we do not mind eating soup two days in a row. 

Garnishes Add Flavor Too

Once you make this soup, you could experiment with adding additional garnishes such as chopped dill, parsley, scallions, gluten free croutons, GF crackers, seeds or nuts. 

Instant Pot or Stove Top Works

I make all my soups in the Instant Pot, but you could easily make this soup on the stove top. 

Ingredients: 

2 medium onions, peeled and chopped

1 large parsnip, washed, peeled and diced small

2.5 bags of organic frozen cauliflower florets (1 pound bags) 

1 teaspoon of garlic powder

5 cups of vegetable broth, divided

Sprinkle (or more to taste) of ground sage (or substitute another spice that you like or have on hand) to each bowl before serving.

Cracked pepper to taste 

Directions for Instant Pot 

Add onions, parsnip, and 1/2 cup of vegetable broth to the insert liner of the Instant Pot. Press sauté and sauté for about 4 minutes, stirring. Add frozen cauliflower, garlic powder, remaining vegetable broth, and cracked pepper, stir well.  Secure lid, cancel sauté and press to pressure cook for 1 minute. 

When done, release steam manually according to the manufacturers directions. When all steam is released, carefully remove the lid. Using an immersion blender to blend the soup (right in the IP or pot) until creamy. Adjust seasoning (extra salt, pepper, garlic powder) and add garnishes of your choice.

Stove Top Directions

Sauté the onions and parsnip in vegetable broth. Add cauliflower, garlic powder, remaining broth and pepper. Cook covered until cauliflower is soft. Use an immersion blender to blend to creamy. 

My Soups Cookbook is Available On Amazon 

If you are a follower of my blog, you know that I LOVE soup and published a plant-based soups cookbook (affiliate link to Amazon)

 with over 80 easy and delicious soup recipes that are gluten-free, dairy-free, vegan, and meet kosher-parve requirements as well.

MY NOTES

1. All of my recipes on my blog are gluten-free, vegan, and oil-free (since 2020); and prior recipes are all gluten-free and vegetarian or vegan.

2. This is a dairy-free creamy thick soup 

3. Variation Options: Add some oat milk to the soup if you like

4. I buy parsnips by the pound in Whole Foods, but they are available in most markets (sometimes in a bag like carrots).

5. I used sage as a spice for this light bland soup- if you don't have sage in your cupboard (who does?) try a spice of your choice - thyme? 

6. Hi to Vicki

7. Hi to Laurala 

My two good friends who religiously read my blog- Love you both and appreciate your support 💖

Another Parsnip Recipe

Chickpea Spinach Noodle Soup (Vegan) 

Winter Squash In The Instant Pot- Fast and Easy

Do you love winter squashes but find them hard to cut and difficult to peel?  I either buy them pre-cut up or struggle to cut them. 

But no more!! I found a solution.

Back From A Family Emergency

We had a family medical emergency last week, and we needed to return to Philadelphia (we are snow birds).

Fort Lauderdale

The Fort Lauderdale airport was relatively empty (we took a 6 am flight) and our flight to Philadelphia was only 60% booked. Yay! On the return 10 am flight a week later, it was 80% booked and felt a little crowded. We had to Uber each way to our residences but the drivers and we wore masks, and I opened the window for a few seconds now and then.

Covid

You may remember that I had Covid about 5 weeks ago.. Am I protected from getting it again so soon?

9 Degrees!!

The weather was in the single digits when we got there. Despite keeping our spare car in the garage, the battery was dead. After a visit from AAA we were able to drive to my sister in law's house to help her nurse a very sick (and dying) husband in a hospital bed in her home. The hospice nurse came every morning for an hour but only Mon-Friday. All the siblings showed up and we took turns playing nurse, cooking, talking, praying etc. 

 Luckily all of our winter gear is in Philadelphia area. We had a snowstorm one night followed by an ice storm. By morning it warmed up to 34 degrees and everything melted. We stayed for a week helping to support my sister in law and making a daily commute to visit with my mother in law an hour a way. 

Eating Whole Food Healthy- But the desserts got to me

I tried to eat healthy whole food while I was there-  although many family members are gluten free and dairy free and they were bringing baked goods and someone also brought gluten-free Oreo type cookies which I could not resist tasting (4 or 5 cookies over 6 days). 

Soup Hit The Spot

I shopped for some fruit and salad as soon as we got there - and made a pot of (link to recipe) butternut squash red lentil soup which is not in my cookbook but is one of my favorite soup recipes that I developed after I had already published my cookbook. 

Make It Easy

I bought pre-cut peeled and cubed butternut squash and used organic salsa instead of buying onions, tomatoes, chili peppers, and sweet peppers. It's such a time saver. With my Instant Pot, I was able to whip up a delicious batch of warming soup quickly and set it to pressure cook it in just 9 minutes. 

Great Vegan, Gluten-free, Oil-free Very Easy Dinner

I also made my hot rice and chickpea dinner which is topped with chopped tomatoes, chopped avocado, cumin seeds, cracked pepper,  and sesame seeds. Another easy gluten-free vegan dish that can be made with lots of shortcuts because I didn't want a lot of pots and pans to clean up.

My Shortcuts

1. I bought a large container of cooked rice from the Chinese restaurant ($3.00) I could have bought their brown rice, but I really wanted white..

2. I opened a can of organic chickpeas

3. I chopped tomatoes and avocados

4. Added the seasonings 

5. I heat the rice and chickpeas before adding the tomatoes, avocado, and seasoning. 

We bought take out two nights. 

I bought the ingredients for a smoothie for each morning.

1. Organic baby spinach

2. Frozen blueberries 

3. Cinnamon and turmeric ( which I had in the cupboard) 

4. Alma powder (a high antioxidant powder) 

5. Almond milk 

6. Banana

I am back now in Florida as of today and feeling the warmth of the sun penetrating my skin and loving it. 

We are glad to be back.

Sharing on Weekend Cooking at The Intrepid Reader and Baker.

Note: All of my recipes starting in January of 2021 are vegan and oil-free. All of my recipes have always been gluten-free and vegetarian.

Red Lentil Golden Borsht - Instant Pot or Not

This red Lentil borsht takes traditional borsht to a whole new level. Its hearty, satisfying, vegan, and provides lots of plant-based protein. In other words, it could be a meal in itself. 

My Easiest Black Bean Soup Recipe

I enjoy soup all year round but when the weather starts to get cooler, I start to crave heartier soups made with beans. This hearty black bean soup is thick, delicious, and satisfying and one of the easiest soups I make. 

Easiest Trick Ever To Save Time

I use a simple trick to eliminate  cut down the prep. I use a jar of chunky organic salsa to replace many of the vegetables.

Why a jar of salsa? 

Think about it. Chunky salsa is made with onions, peppers, tomatoes, etc. The very ingredients that I usually prep this type of soup recipe. So, instead of cleaning, cutting, and chopping, I simply open a jar of organic chunky salsa and use the salsa with all its chunky vegetables in my soup. 

Why Organic Salsa?: 

I appreciate that organic salsa is easily available and contains organic vegetables, because sometimes it's difficult to find organic onions, peppers, etc. I prefer using organic when available. 

All the Prep Ingredients in One Jar

Surprisingly, chunky salsa has all the ingredients to make this delicious 3 ingredient soup. I am not specifically promoting Aldi's (in fact, the salsa flies off the shelves, and I sometimes can't even get the mild salsa) but it is the best and most economical one that I've found. It's $1.89 as of this post in 2020 (update 2023 - it has gone up in price to $2.19)  ( update: 2024 $2.89) update 2026- down to $2.49) As I mentioned, it's organic. It comes in mild, medium, or hot- so you can have it your way- and it is packed in glass, not a can. It meets all my criteria for a healthy safe product. 

Make it in the Instant Pot 

It doesn't get easier than opening the jar, pouring it into the Instant Pot, adding soaked and drained beans, vegetable broth and water. Since my uncooked beans were soaked overnight, I set the Instant Pot timer for 25 minutes. 

If I don't pre-soak the beans (which I usually do because I think it helps digestibility), I would set the Instant Pot timer for 40 minutes. 

When the soup is done, I remove the lid an partially blend using an immersion blender. This hearty, thick, easy soup is a favorite.

Do You Plan a Menu for the Week? 

I don't usually create a menu plan for the week, do you?  but I thought if I did, I would make this soup every other Monday in the cooler weather. Since I keep my own individual sized bags of cooked rice in the freezer (link to see how I freeze cooked rice), I have the convenience of adding some rice to my husband's bowl which he loves. 

Ingredients: 

1 pound of dry black beans, washed, soaked overnight, and drained.

or follow directions for using canned beans

1 jar of organic chunky salsa (mild, medium, or hot) 

3 cups of vegetable broth

3 cups of water 

Optional: cumin, salt, cracked pepper, squirt of lime or lemon juice,  fresh garlic

Toppings: chunks of avocado or cooked white rice

Directions:

Add everything to the Instant Pot. Secure lid, close steam valve, and set to pressure cook for 25 minutes. When done, allow to sit for 15 or more minutes and then release steam manually according to the manufacturer's directions. When all steam is released, remove lid and blend with an immersion blender to desired consistency.

 

Prefer Using Canned Black Beans? 

******If you just want to use canned beans, you can dump everything in the IP and set for 3 minutes OR use the stove top and just bring to a boil and then simmer for 5 minutes..

Sweet Potato Salsa Soup- Another easy winner

I make another soup using salsa too- try my spicy sweet potato soup.

Sharing on Souper Sunday at  Kahakai Kitchen where anyone can share a soup, sammie, or salad recipe.

NOTES:

1. This recipe is completely oil-free. Wonder why many cardiologists are now suggesting eating oil-free?  Oil- any kind of oil including olive oil is highly processed and heated. In addition 1 tablespoon of oil is very high in calories with no fiber. Better to eat the olive, the avocado, or the nuts. 

My blogging friend Nancy Andes at her inspiring blog, Colors 4 Health, has published a Holiday Guilt-Free Recipe Guide which you can view with the link. Nancy says, " This post features guilt-free vegan holiday recipes to savor and tips to make meals healthier, budget friendly, taste-tempting, and joyful." 

Nancy has included a recipe for my delicious and easy vegan stuffed peppers in her  Holiday Guilt-Free Recipe Guide for holiday eating.

Easy Homemade Hot Cocoa

At the first sign of snow, I begin to think about warming up with a delicious mug of hot cocoa!
Did you know that you can make your own hot cocoa that tastes better and is much healthier than using the hot cocoa mixes?

Homemade Vitamin C Drink for Colds and Flu

Tis the season to be jolly,  but the party is over when you have a bad cold or the flu. Did you know you can make your own Immune boosting Vitamin C drink that may help you feel better using some simple ingredients that you might already have in your kitchen.

Tomato Dal Soup - Americanized

Wow! This easy to make plant based Indian dal (soup) has lots of flavor, protein, fiber, and valuable nutrients!Tomato  dal is traditionally made from a whitish yellow colored split pea- called toor dal.

Toor dal is commonly used in Indian cooking; You can substitute easy to find yellow split peas instead. When I eat my dal as a soup, I add more broth otherwise eat it as a side dish over rice.
See how I made this warming, delicious soup!

Acorn Squash Seeds -Easy and Tasty

Do you discard the seeds from the acorn squash? - Don't-

The seeds from any kind of winter squash can be roasted in the oven and are delicious and nutritious.
Learn how to make your own tasty seeds!