Carrot Apple Soup
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.
Servings Prep Time
6servings 20minutes
Cook Time
40minutes
Servings Prep Time
6servings 20minutes
Cook Time
40minutes
Ingredients
  • 1/4cup unsalted butter
  • 4 medium carrotspeeled and finely chopped
  • 2 medium Granny Smith applescored and chopped
  • 1/2 medium sweet onionpeeled and finely chopped
  • 1 garlic clovepeeled and minced
  • 1tsp grated fresh ginger
  • 1/2tsp dried tarragon
  • 1/8tsp ground nutmeg
  • 3cup vegetable brothor chicken stock
  • 3/4cup heavy cream
  • 1/2tsp salt
  • 1/2tsp ground black pepper
  • 3tbsp chopped fresh chives
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