Instant Pot Carrot Soup with Ginger

Steps

1. Set the Instant Pot to saute. Add the oil. Once the oil is hot but not smoking, add the carrots, cauliflower, and onion. The Instant Pot will be very full. Let cook, stirring often, until the vegetables begin to soften, about 8 minutes. Add the garlic, ginger, salt, cumin, turmeric, and cayenne and let cook until fragrant, about 30 seconds.

2. Add the broth and cashews. Stir, scraping a wooden spoon along the bottom of the Instant Pot to loosen any bits of stuck-on food (this helps prevent a burn warning). Cover and seal the Instant Pot. Cook on high pressure (manual) for 15 minutes.

3. When the cooking cycle is complete, immediately vent to release the remaining pressure. Carefully open the lid. Let cool several minutes, then stir in the almond milk.

4. With an immersion blender, puree the soup until smooth and creamy, adding additional almond milk as needed if the soup is thicker than you would like. Alternatively, you can transfer the soup to a blender and puree it in batches, then return it to the Instant Pot. (Be careful not to overfill your blender, as hot soup will splatter.) Stir in the orange juice. Season with salt to taste. Enjoy hot, topped with fresh cilantro and chopped, toasted cashews.

5. TO TOAST CASHEWS FOR TOPPING: While the soup cooks, spread desired amount of raw cashews onto an ungreased baking sheet. Bake in a 350 degree F oven for 8 to 12 minutes, until the cashews are golden, smell toasty, and are crisp. Toss once halfway through and do not walk away during the last few minutes of baking to ensure the cashews do not burn. Transfer to a cutting board and let cool. Roughly chop, then garnish soup.