Carrot Apple Soup
By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers
instant pot soup, instant pot, instant pot recipes, instant pot carrot soup
Print Recipe
Tart Granny Smith apples give this soup a refreshing edge that plays well with the natural sweetness of the carrots and cream. If you prefer a less tart apple, stick to varieties that are firmer, such as Pink Lady or Fuji, to keep the deep apple flavor without adding too much sweetness.
instant pot soup, instant pot, instant pot recipes, instant pot carrot soup
Votes: 0
Rating: 0
Rate this recipe!
Prep Time 20 minutes
Cook Time 40 minutes
Servings
6 servings
Ingredients
  • 1/4 cup unsalted butter
  • 4 medium carrots peeled and finely chopped
  • 2 medium Granny Smith apples cored and chopped
  • 1/2 medium sweet onion peeled and finely chopped
  • 1 garlic clove peeled and minced
  • 1 tsp grated fresh ginger
  • 1/2 tsp dried tarragon
  • 1/8 tsp ground nutmeg
  • 3 cup vegetable broth or chicken stock
  • 3/4 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3 tbsp chopped fresh chives
Prep Time 20 minutes
Cook Time 40 minutes
Servings
6 servings
Ingredients
  • 1/4 cup unsalted butter
  • 4 medium carrots peeled and finely chopped
  • 2 medium Granny Smith apples cored and chopped
  • 1/2 medium sweet onion peeled and finely chopped
  • 1 garlic clove peeled and minced
  • 1 tsp grated fresh ginger
  • 1/2 tsp dried tarragon
  • 1/8 tsp ground nutmeg
  • 3 cup vegetable broth or chicken stock
  • 3/4 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3 tbsp chopped fresh chives
instant pot soup, instant pot, instant pot recipes, instant pot carrot soup
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Press the Sauté button on the Instant Pot® and melt butter. Add carrots and cook until tender, about 5 minutes. Add apples, onion, garlic, ginger, tarragon, and nutmeg and cook until fragrant, about 2 minutes. Press the Cancel button.
  2. Add broth and stir well. Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 10 minutes.
  3. When the timer beeps, let pressure release naturally, about 15 minutes. Remove lid and stir well. Use an immersion blender, or work in batches with a blender, to purée soup until smooth. Stir in cream, salt, and pepper. Sprinkle with chives and serve hot.
Recipe Notes

PER SERVING
CALORIES: 227
FAT: 19g
PROTEIN: 1g
SODIUM: 236mg
FIBER: 2g
CARBOHYDRATES: 13g
SUGAR: 9g

*Manual and Pressure Cook buttons are interchangeable

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *