Carrot Apple Soup

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Tart Granny Smith apples give this soup a refreshing edge that plays well with the natural sweetness of the carrots and cream. If you prefer a less tart apple, stick to varieties that are firmer, such as Pink Lady or Fuji, to keep the deep apple flavor without adding too much sweetness.

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

20 min

Cook Time

40 min

Servings

6 servings

Ingredients

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

Instructions

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.

Notes

PER SERVING
CALORIES: 227
FAT: 19g
PROTEIN: 1g
SODIUM: 236mg
FIBER: 2g
CARBOHYDRATES: 13g
SUGAR: 9g
*Manual and Pressure Cook buttons are interchangeable