Instant Pot Creamy Carrot Soup with Warm Spices
By Nicole KonstantinakosPublished on May 18, 2022
Time
1 hour
Yield
Serves 6 to 8
Ingredients
2 tablespoons extra-virgin olive oil 2 onions, chopped1 teaspoon table salt 1 tablespoon grated fresh ginger 1 tablespoon ground coriander 1 tablespoon ground fennel 1 teaspoon ground cinnamon 4 cups vegetable or chicken broth 2 cups water 2 pounds carrots, peeled and cut into 2-inch pieces½ teaspoon baking soda 2 tablespoons pomegranate molasses ½ cup plain Greek yogurt ½ cup hazelnuts, toasted, skinned, and chopped½ cup chopped fresh cilantro or mint
Instructions
- 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.
- Lock lid in place and close pressure release valve. Select high 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.
- 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.
Time
1 hourYield
Serves 6 to 8Ingredients
2 tablespoons extra-virgin olive oil
2 onions, chopped
1 teaspoon table salt
1 tablespoon grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground fennel
1 teaspoon ground cinnamon
4 cups vegetable or chicken broth
2 cups water
2 pounds carrots, peeled and cut into 2-inch pieces
½ teaspoon baking soda
2 tablespoons pomegranate molasses
½ cup plain Greek yogurt
½ cup hazelnuts, toasted, skinned, and chopped
½ cup chopped fresh cilantro or mint
Ingredients
2 tablespoons extra-virgin olive oil
2 onions, chopped
1 teaspoon table salt
1 tablespoon grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground fennel
1 teaspoon ground cinnamon
4 cups vegetable or chicken broth
2 cups water
2 pounds carrots, peeled and cut into 2-inch pieces
½ teaspoon baking soda
2 tablespoons pomegranate molasses
½ cup plain Greek yogurt
½ cup hazelnuts, toasted, skinned, and chopped
½ cup chopped fresh cilantro or mint
Ingredients
2 tablespoons extra-virgin olive oil
2 onions, chopped
1 teaspoon table salt
1 tablespoon grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground fennel
1 teaspoon ground cinnamon
4 cups vegetable or chicken broth
2 cups water
2 pounds carrots, peeled and cut into 2-inch pieces
½ teaspoon baking soda
2 tablespoons pomegranate molasses
½ cup plain Greek yogurt
½ cup hazelnuts, toasted, skinned, and chopped
½ cup chopped fresh cilantro or mint
Why This Recipe Works
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.
Instructions
- 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.
- Lock lid in place and close pressure release valve. Select high 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.
- 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.
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