Description
This Instant Pot Curried Carrot Soup is a creamy, flavorful, and easy-to-make dish perfect for a comforting meal. Blending the sweetness of carrots with aromatic curry powder and coconut milk creates a rich and satisfying soup that's ready in just about an hour. The pressure cooking method ensures tender carrots and deep flavors in minimal time.
Ingredients
Soup Base
- 3 Tablespoons olive oil
- 1 large onion, chopped
- 1 Tablespoon curry powder
- 1 teaspoon dried thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 5 cloves garlic, chopped
- 2 pounds carrots, peeled and chopped into 1-2 inch segments
- 2 cups reduced-sodium vegetable broth
- 1 Tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- 1 cup canned coconut milk, well-shaken
Instructions
- Sauté Aromatics: Set the Instant Pot to 'Sauté' and heat the olive oil. Add the chopped onion and cook for about 4 minutes until softened. Stir in curry powder, thyme, salt, and black pepper to coat the onions evenly. Add the chopped garlic and cook for another minute, then add the chopped carrots and cook for 3 more minutes, stirring occasionally.
- Deglaze the Pot: Pour a small amount of vegetable broth into the Instant Pot. Let it bubble up and use a wooden utensil to scrape all the browned bits off the bottom to prevent burning. Turn off the 'Sauté' function once the pot is deglazed.
- Add Remaining Ingredients and Pressure Cook: Pour in the remaining vegetable broth, then add apple cider vinegar and granulated sugar. Stir everything well. Close the lid, lock it, and set the pressure release valve to 'sealing.' Program the Instant Pot to manual high pressure for 12 minutes.
- Natural Pressure Release: Allow the Instant Pot to reach pressure, cook for the set time, and then let the pressure release naturally for 15 minutes. After that, carefully turn the valve to 'venting' to release any remaining pressure. Remove the lid when the float valve drops.
- Blend and Finish: Use an immersion blender to puree the soup directly inside the pot until smooth. Stir in the coconut milk and mix well. Taste the soup and adjust the salt or seasoning as desired before serving.
Notes
- You can adjust the curry powder amount based on your spice preference; mild or hot curry powder both work well.
- Make sure to peel the carrots for a smoother texture, but this is optional.
- Natural pressure release allows the flavors to deepen and the soup to finish cooking gently.
- For a thinner soup, add more vegetable broth or water when blending.
- The coconut milk adds creaminess, but you can substitute with heavy cream or leave it out for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Indian-inspired
