Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil
  • 2 carrots (finely chopped)
  • 1/2 onion (finely diced)
  • 2 garlic cloves (grated or minced)
  • 1 tablespoon fresh ginger root (grated)
  • 1 tablespoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 green cardamom pod (freshly ground (or 1/4 teaspoon))
  • 2 cups great northern white beans (dried)
  • 6 cups vegetable broth or water
  • 2 teaspoons coconut sugar
  • 1 teaspoon apple cider vinegar
  • sea salt (to taste)
  • Optionally (garnish with your favorite dairy or non-dairy yogurt)

Instruction

  • Set your Instant Pot to saute mode.
  • Add oil and allow to warm up. Add carrots, onion, garlic and ginger root. Saute for 5 minutes while stirring every minute or so until onion is translucent.
  • Stir in spices turmeric through cardamom. Press the cancel button.
  • Stir in white beans and broth (or water).
  • Place lid on, close the vent and set your Instant Pot to 45 minutes manual high-pressure. When finished press cancel, let sit for 10 minutes and then release the pressure.
  • Stir in coconut sugar and vinegar and then salt to taste (I like around 2 teaspoons of pink salt).
  • Optionally blend half or all the soup in a blender or with an immersion blender before serving.
  • Top with your favorite yogurt and enjoy!