Turmeric Curry Carrot Soup
By :Letty's Kitchen
Print Recipe
Votes: 7
Rating: 4.57
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Onion, Spices
Prep Time 15 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 onion chopped, about 2 cups
  • 1 pound carrots cleaned and diced in 1/2-inch pieces
  • 2 cloves garlic minced
  • 2 teaspoon turmeric fresh grated, or 3/4 teaspoon ground dried turmeric
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1 small potato peeled and diced in 1/2-inch pieces
  • 5 1/2 cups vegetable broth
  • 1/2 cup apple juice
  • 1 tablespoon lemon juice
  • 1/4 cup pumpkin seeds toasted
  • cilantro or parsley leaves
  • Ground chiles optional garnish
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Onion, Spices
Prep Time 15 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 onion chopped, about 2 cups
  • 1 pound carrots cleaned and diced in 1/2-inch pieces
  • 2 cloves garlic minced
  • 2 teaspoon turmeric fresh grated, or 3/4 teaspoon ground dried turmeric
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1 small potato peeled and diced in 1/2-inch pieces
  • 5 1/2 cups vegetable broth
  • 1/2 cup apple juice
  • 1 tablespoon lemon juice
  • 1/4 cup pumpkin seeds toasted
  • cilantro or parsley leaves
  • Ground chiles optional garnish
Votes: 7
Rating: 4.57
Rate this recipe!
Instructions
  1. Press Sauté to pre-heat the Instant Pot. When the word "hot" appears on the display, add the oil.
  2. Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften.
  3. Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute.
  4. Add the potatoes, vegetable broth, and apple juice.
  5. Press Manual and adjust to 5 minutes cooking time. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
  6. Allow to cool, and then blend in batches a smooth puree. (If you have an immersion blender, you don’t have to let the soup cool down-- just puree directly in the pot.)
  7. Stir in the lemon juice. Taste and add more salt if needed.
  8. Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles. Enjoy!
4 replies
  1. rpais111
    rpais111 says:

    Tres fantastic, a new favourite. Second batch, though, I doubled the tumeric, curry powder and lemon juice.

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