Ingredients

The following ingredients have 4 Servings
  • 2 tbsp avocado oil
  • 5 cups carrots, peeled and chopped
  • 2 large leeks, white part chopped into half moons
  • 3 cloves garlic, minced
  • 3 1/2 cups chicken broth
  • 1 tsp ground turmeric
  • 3/4 tsp ground sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp chives, chopped

Instruction

  • Set the instant pot to sauté and add the avocado oil.
  • Add the carrots and sauté in the oil for 3-4 minutes. Stir in the leeks and garlic and lightly sauté for 1-2 minutes. The leeks should lightly soften.  Pour in the broth, herbs, and seasonings and stir well to combine. Turn off the sauté function on the instant pot.
  • Secure the lid of the instant pot and set to manual, 12 minutes (* see notes for stove top modification).
  • Once cooked, carefully quick release the pressure. Carefully remove the lid from the instant pot and allow to cool for 10-15 minutes
  • Either use an immersion blender, or high speed blender to blend the soup
  • Serve warm topped with chives.