Carrot Apple Soup


  • 1/4 cup unsalted butter
  • 4 medium carrots
  • 2 medium Granny Smith apples
  • 1/2 medium sweet onion
  • 1 garlic clove
  • 1 tsp grated fresh ginger
  • 1/2 tsp dried tarragon
  • 1/8 tsp ground nutmeg
  • 3 cup vegetable broth
  • 3/4 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3 tbsp chopped fresh chives
  • Press the Sauté button on the Instant Pot® and melt butter. Add carrots and cook until tender, about 5 minutes. Add apples, onion, garlic, ginger, tarragon, and nutmeg and cook until fragrant, about 2 minutes. Press the Cancel button.
  • Add broth and stir well. Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 10 minutes.
  • When the timer beeps, let pressure release naturally, about 15 minutes. Remove lid and stir well. Use an immersion blender, or work in batches with a blender, to purée soup until smooth. Stir in cream, salt, and pepper. Sprinkle with chives and serve hot.
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