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Ingredients
- 6 1/2 cups chunk Carrot
- 2 tablespoons peel and mince Ginger, Fresh
- 1 1/2 cups Water
- 1 tablespoon Cinnamon
- 13 1/2 fluid ounces Coconut Milk, Canned
- 1/4 cups Almond Butter
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Easy Real Food for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place all the ingredients in the Instant Pot.
- Lock the lid in place and seal the steam nozzle.
- Cook on high pressure for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Use an immersion blender (or a traditional blender) to blend soup to desired consistency.
- Allow to cool.
- Divide the soup among the indicated number of freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in the microwave until warmed through.