Instant Pot Recipes: Carrot Soup
Are you looking for an easy yet delicious soup recipe to whip up in your Instant Pot? Look no further than this Instant Pot Carrot Soup! This soup is made with just a few simple ingredients and is ready in just 20 minutes. It’s the perfect dish to warm you up on a cold night and it’s sure to become a family favorite.
Description
This Instant Pot Carrot Soup is a creamy, flavorful soup that’s perfect for a cold night. It’s made with carrots, onion, garlic, and a few other simple ingredients. The soup is cooked in the Instant Pot so it’s ready in just 20 minutes. The soup is creamy and flavorful, and packed with healthy ingredients.
Prep Time
This soup comes together quickly and easily with just a few minutes of prep time. You’ll need to chop the onion and carrots, mince the garlic, and measure out the other ingredients. This should only take about 5 minutes.
Cook Time
Once your ingredients are prepared, you’ll simply need to add them to the Instant Pot and let it do the rest of the work. The soup will cook for about 12 minutes in the Instant Pot before it’s ready to serve.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 pounds carrots, peeled and cut into slices
- 4 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup Greek yogurt
Instructions
1. Turn the Instant Pot to the “saute” setting and add the olive oil. When the oil is hot, add the onion and garlic and sauté for 3-4 minutes, until the onion is softened.
2. Add the carrots, vegetable broth, salt, and pepper and stir to combine.
3. Secure the lid and turn the venting knob to the “sealing” position.
4. Cook on the “manual” or “pressure cook” setting for 12 minutes.
5. When the cooking time is up, turn the venting knob to the “venting” position to release the pressure.
6. Carefully open the lid and stir in the parsley and Greek yogurt.
7. Puree the soup with an immersion blender or transfer to a countertop blender and puree until smooth.
8. Serve the soup hot with a sprinkle of fresh parsley.
Equipment
- Instant Pot
- Immersion blender or countertop blender
- Knife
- Cutting board
- Measuring cups and spoons
Notes
This soup can be served as a main dish or as a side dish. It’s great with a side of crusty bread or crackers.
Nutrition: Per Serving
Calories: 106
Fat: 5g
Carbohydrates: 12g
Protein: 3g
Recipe Tips
- The soup can be served as is or topped with a dollop of Greek yogurt, a sprinkle of parsley, or a drizzle of olive oil.
- If you don’t have an immersion blender, you can also use a regular blender to puree the soup. Just be careful not to fill the blender too full as hot liquids can expand when blended.
- To make this soup vegan, simply omit the Greek yogurt and use vegetable broth instead of chicken broth.
- If you don’t have an Instant Pot, you can make this soup on the stovetop. Just sauté the onion and garlic in a Dutch oven or large pot, add the carrots and broth, and simmer for about 20 minutes or until the carrots are tender. Then puree the soup and serve.
Post a Comment for "Instant Pot Recipes: Carrot Soup"