Carrot Apple Soup

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

Carrot Apple Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["PER SERVING
CALORIES: 227
FAT: 19g
PROTEIN: 1g
SODIUM: 236mg
FIBER: 2g
CARBOHYDRATES: 13g
SUGAR: 9g","*Manual and Pressure Cook buttons are interchangeable"]
cuisine icon Keywords
30-60 min, 6 servings, and Chilis Recipe Book by Kelly Jaggers, chopped fresh chives, contributed, cook 40 min, dried tarragon, easy, garlic clove, grated fresh ginger, ground black pepper, ground nutmeg, heavy cream, I Love My Instant Pot®Soups, instant pot carrot apple soup, instant pot recipes, instant pot soup, instant pot soup recipe, medium carrots, medium granny smith apples, medium sweet onion, modern, prep 20 min, pressure cook, pressure cooker recipes, salt, sauté, soup, soup recipes, Stews, unsalted butter, vegetable broth

prep icon Prep Time
20 min
cook icon Cook Time
40 min

serving icon 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.
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