Instant Pot Carrot Soup
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
8
-
Calories
117 kcal
-
Course
Main Course, Soup
-
Cuisine
American, International
Instant Pot Carrot Soup
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A warming carrot soup recipe that is just perfect for fall.
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Ingredients
Vegan Instant Pot Carrot Soup Ingredients:
- cooking spray for stovetop version
- 3 ½ pounds (1.6kg) carrots peeled and cut into chunks
- 2 bell pepper deseeded and chopped
- 4 green onions (spring onions) sliced
- 2 teaspoons Ginger Puree
- 2 teaspoons Garlic puree
- 1 teaspoon chopped thyme
- 1 teaspoon ground cumin
- ¼ teaspoon ground pimento (allspice)
- ¼ teaspoon ground nutmeg
- Scotch bonnet pepper to taste (optional)
- 5 ½ cups (1.35 l) vegetable stock
- ½ cup (120 ml) half fat coconut milk
- salt and pepper to taste
Instructions
Instant Pot Instructions:
- Add all ingredients to the Instant Pot insert. Place the lid on your Instant Pot and lock. Set the vent to 'sealing,' position.
- Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes.
- When cook time is done, release the pressure with a quick pressure release.
- Then let the Jamaican carrot soup cool for a few mins before puréeing with an immersion blender.
- Dish up into bowls, add the toppings of your choice, and serve.
Stovetop Instructions:
- Heat a soup pot on stovetop over medium heat and spray bottom with cooking spray.
- Add in the sliced green onions and sauté for 30 seconds.
- Then add carrots, pepper, ginger, garlic, cumin, thyme, pimento, nutmeg ans scotch bonnet (if using) and stir for 1 minute so the flavors develop.
- Pour in the stock, add salt and pepper, and bring the mixture to a boil.
- Reduce the heat and simmer for about 10 minutes, until the carrots are soft.
- Switch off heat and allow the soup to cool. Then purée using an immersion blender.
- Next, add in the coconut milk mix well and adjust the seasonings to suit your taste.
- Warm the curried carrot soup thoroughly and garnish with toppings of your choice before serving.
Equipments used:
Notes
- If not vegan, feel free to use chicken stock instead of vegetable stock.
- You can also make this Instant Pot Carrot Ginger Soup
- with full fat coconut milk if desired.
- Using green onions gives you all the flavor without the longer cook time.
- Use fresh, vibrant carrots for the best flavor. The freshness of your ingredients, especially the carrots, will significantly impact the taste of the soup.
- Season the soup gradually and taste as you go. You can always add more salt and pepper later, but it's challenging to fix an overly salty dish.
- Cook time does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
- For a thicker curried carrot soup reduce the liquid by about a half cup. For a thinner soup add an extra cup of stock.
- You can use a tabletop blender if you don't have an immersion blender.
- If not vegan, feel free to use chicken stock instead of vegetable stock.
- You can also make this Instant Pot Carrot Ginger Soup with full fat coconut milk if desired.
- Using green onions gives you all the flavor without the longer cook time.
- There is just 1 Blue Plan SmartPoint in a serving of this vegan carrot soup recipe.
Nutrition Information
Show Details
Calories
117kcal
(6%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
797mg
(33%)
Potassium
731mg
(21%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
34550IU
(691%)
Vitamin C
52.3mg
(58%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 797mg | 33% |
| Potassium | 731mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 34550IU | 691% |
| Vitamin C | 52.3mg | 58% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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