Creamy Carrot Soup with Warm Spices

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

Creamy Carrot Soup with Warm Spices
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Ace Blender, Ace Plus Blender, Pressure Cook, Sauté
cuisine icon Notes
["*Pressure Cook and Manual buttons are interchangeable"]
cuisine icon 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, modern, onions, plain greek yogurt, pomegranate molasses, prep 10 min, pressure cook, pressure cooker recipes, sauté, table salt, vegetable or chicken broth, water

prep icon Prep Time
10 min
cook icon Cook Time
50 min

serving icon 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.
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