Name: Creamy Carrot Soup with Warm Spices
Prep time: 10 min
Cook time: 50 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 2 tbsp extra-virgin olive oil; 2 onions (chopped); 1 tsp table salt; 1 tbsp grated fresh ginger; 1 tbsp ground coriander; 1 tbsp ground fennel; 1 tsp ground cinnamon; 4 cups vegetable or chicken broth; 2 cups Water; 2 lbs carrots (peeled and cut into 2 inch pieces); 1/2 tsp baking soda; 2 tbsp pomegranate molasses; 1/2 cup plain greek yogurt; 1/2 cup hazelnuts (toasted, skinned, and chopped); 1/2 cup chopped fresh cilantro or mint

Creamy Carrot Soup with Warm Spices

By :Mediterranean Instant Pot Cookbook by America's Test Kitchen

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Why this recipe works: Pantry-friendly carrots and onions plus a few delicately balanced aromatics cook for a mere 3 minutes under pressure in the Instant Pot to produce this simple but luxurious soup. In many popular carrot soup recipes, the clean brightness of carrots is muted by the addition of other vegetables or fruits or dairy, so we kept these extras to a minimum. Taking a cue from the eastern Mediterranean, we added a combination of fresh ginger plus ground coriander, fennel, and cinnamon. A touch of baking soda helped break down the carrots, and after a quick spin in the blender we had a satiny-smooth and creamy soup without adding cream. To finish, we topped individual portions with a bit of tart Greek yogurt, a drizzle of pomegranate molasses to underscore the natural sweetness of the carrots, some toasted hazelnuts, and fresh herbs.

Course

Lunch, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Cooking Technique

Ace Blender, Ace Plus Blender, Pressure Cook, Sauté

Main Ingredient

Broth, Carrot, Greek Yogurt

Keyword

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Prep Time

10 minutes

Cook Time

50 minutes

Servings

6 servings

Ingredients

2 tbsp extra-virgin olive oil
2 onions chopped
1 tsp table salt
1 tbsp grated fresh ginger
1 tbsp ground coriander
1 tbsp ground fennel
1 tsp ground cinnamon
4 cups vegetable or chicken broth
2 cups Water
2 lbs carrots peeled and cut into 2 inch pieces
1/2 tsp baking soda
2 tbsp pomegranate molasses
1/2 cup plain greek yogurt
1/2 cup hazelnuts toasted, skinned, and chopped
1/2 cup chopped fresh cilantro or mint