Instant Pot Carrot Soup
User Reviews
5
-
Prep Time
5 mins
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Cook Time
7 mins
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Servings
8
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Calories
117 kcal
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Course
Main Course, Soup
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Cuisine
American, International
Instant Pot Carrot Soup
Description
Instant Pot Carrot Soup brings together a variety of aromatic ingredients including pureed ginger and garlic, fresh carrots, bell peppers, and green onions. The spices such as cumin, thyme, allspice, and nutmeg add depth and warmth, while coconut milk provides a subtle creaminess without dairy. Cooking the ingredients under high pressure shortens cooking time and intensifies flavors.
The pureed soup has a smooth texture and a balanced combination of sweet carrot flavor and aromatic spices. Adding a scotch bonnet pepper, if desired, introduces a gentle heat that enhances complexity without overwhelming the palate.
This soup works well served warm with optional toppings. It can be enjoyed anytime you want a cozy, vegetable-rich dish. Using fresh carrots will improve the taste, and seasoning gradually ensures a balanced flavor.
The recipe allows variations like using chicken stock instead of vegetable stock for non-vegan versions or full fat coconut milk for richness. Adjusting the broth quantity changes the soup's thickness. An immersion blender simplifies pureeing directly in the pot.
Ingredients
Vegan Instant Pot Carrot Soup Ingredients:
- cooking spray for stovetop version
- 3 ½ pounds carrot peeled and cut into chunks, 1.6kg
- 2 bell pepper deseeded and chopped
- 4 green onions (spring onions) sliced
- 2 teaspoons ginger puree
- 2 teaspoons Garlic puree
- 1 teaspoon thyme chopped
- 1 teaspoon cumin ground
- ¼ teaspoon allspice ground pimento
- ¼ teaspoon ground nutmeg
- scotch bonnet pepper optional, to taste
- 5 ½ cups vegetable stock 1.35 l
- ½ cup coconut milk half fat, (120ml
- salt to taste
- black 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.
Notes
- Use fresh carrots and green onions for best flavor.
- Season gradually and taste to avoid over-salting.
- You can substitute chicken stock if not making a vegan version.
- Adjust the broth to reach desired soup thickness.
- If you lack an immersion blender, a tabletop blender works as well.
- Cook time excludes pressure build and release time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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