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.
instant pot carrot soup recipe, instant pot soup recipe, soup recipes, instant pot recipe
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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
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
instant pot carrot soup recipe, instant pot soup recipe, soup recipes, instant pot recipe
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Using highest Sauté function, heat oil in Instant Pot until shimmering. Add onions and salt and cook until onions are ¬softened, about 5 minutes. Stir in ginger, coriander, fennel, and cinnamon and cook until fragrant, about 30 seconds. Stir in broth, water, carrots, and baking soda.
  2. Lock lid in place and close pressure release valve. Select Pressure Cook function and cook for 3 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  3. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return processed soup to Instant Pot and bring to simmer using highest Sauté function. Season with salt and pepper to taste. Drizzle individual portions with pomegranate molasses and top with yogurt, hazelnuts, and cilantro before serving.
Recipe Notes

*Pressure Cook and Manual buttons are interchangeable

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