Creamy Carrot Soup with Warm Spices

By: Mediterranean Instant Pot Cookbook by America's Test Kitchen

Why this recipe works: Pantry-friendly carrots and onions plus a few delicately balanced aromatics cook for a mere 3 minutes under pressure in the Instant Pot to produce this simple but luxurious soup. 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.

Cuisine

Modern

Course

Lunch, Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Ace Blender, Ace Plus Blender, Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, ace blender, ace plus blender, baking soda, carrot soup recipe, carrots, chopped fresh cilantro or mint, contributed, cook 50 min, easy, extra-virgin olive oil, grated fresh ginger, ground cinnamon, ground coriander, ground fennel, hazelnuts, instant pot carrot soup recipe, instant pot recipe, instant pot soup, instant pot soup recipe, lunch, main course, Mediterranean Instant Pot Cookbook by America's Test Kitchen, modern, onions, plain greek yogurt, pomegranate molasses, prep 10 min, pressure cook, pressure cooker recipes, sauté, table salt, vegetable or chicken broth, water

Prep Time

10 min

Cook Time

50 min

Servings

6 servings

Ingredients

2 tbsp extra-virgin olive oil
2 onions
1 tsp table salt
1 tbsp grated fresh ginger
1 tbsp ground coriander
1 tbsp ground fennel
1 tsp ground cinnamon
4 cups vegetable or chicken broth
2 cups Water
2 lbs carrots
1/2 tsp baking soda
2 tbsp pomegranate molasses
1/2 cup plain greek yogurt
1/2 cup hazelnuts
1/2 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 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.

Notes