Carrot Leek Turmeric Spring Soup in the Instant Pot (Paleo, AIP, Whole 30)


*If not using the instant pot, follow the instructions to sauté veggies on the stove in a medium stock pot, then bring the broth to a simmer and cook for 20-30 minutes with the lid on (or until softened)



  • 3 cups of bone broth (beef or chicken)
  • 5 cups carrots, chopped
  • 2 large leeks, chopped
  • 5 spring onions, chopped
  • 12 tbsp coconut oil
  • 1 tsp ground turmeric
  • 3/4 tsp ground sage
  • 1/2 tsp salt
  • Edible flowers for garnish (optional)


  1. Set the instant pot to sauté and add the coconut oil to melt
  2. Pour in the carrots and sauté in the oil for 5-6 minutes or until lightly softened
  3. Add the leeks and spring onions and lightly sauté for 1-2 minutes
  4. Turn off the sauté function on the instant pot
  5. Pour in the bone broth, herbs and spices and stir to combine
  6. Put the lid of the instant pot and set to manual, 12 minutes (* see notes for stove top modification)
  7. After the time is up, use the valve to quick release the pressure
  8. Remove the lid and allow to cool for 10-15 minutes
  9. Either use an immersion blender, or high speed blender to blend the soup
  10. Serve topped with edible flowers (optional) and additional green onion