Here’s a delicious soup to serve with melty quesadillas or a cheese sandwich. The minute you taste this vibrant pressure cooker curried carrot soup, you’ll agree that sweet carrots with colorful curry is a marriage made in heaven. With the Insta Pot, you can enjoy a hot spoonful in no time at all.
Hi there. I’m Letty from Letty’s Kitchen. I develop seasonal vegetarian recipes along with desserts with a healthier twist. I make soup, all styles and flavors, in the pressure cooker– pressure cooker soup is just too darn easy! I’m delighted to share this recipe with you—it’s one of my favorites.
Making Curried Carrot Soup in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Curried Carrot Soup!
Layer upon layer, this curried carrot soup is built for flavor. The onions, garlic, and carrots release and soften their aroma with a brief sauté in olive oil. A blend of more than a dozen spices and herbs, curry powder contributes big time to the whole. Vegetable broth, infused with veggie and herb essence, and honey-tart apple juice, provide even more depth. With a little lemon to brighten things up, this soup dances in your mouth.
Your curry powder will have its own proprietary ratio of ingredients–likely at least are cardamom, chile, cinnamon, cloves, coriander, cumin, and fennel. Of course there’s turmeric, which gives curry powder and curry dishes that characteristic vivid yellow color. Turmeric is well known for its medicinal anti-inflammatory benefits.
Besides the turmeric in the curry powder, I’ve added an extra bump of fresh turmeric, for its lively pungent notes. Knobby fresh turmeric looks very similar to fresh ginger–look for it next to the ginger in your grocery store produce aisle. If you can’t find fresh—it’s fine to use dried powdered turmeric instead.
Vibrant in flavor and well-being, pressure cooker curried carrot soup is a tasty way to get to know turmeric. Ladle some in your bowl, garnish with toasted pumpkin seeds, cilantro, and a pinch of chile for a welcome warming soup.
Speaking of turmeric. You might also like my Healthy Tangerine Julius Smoothie–I wrote more about fresh turmeric’s medicinal qualities in that healthy smoothie on my blog.
Pressure Cooker Curried Carrot Soup
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped, about 2 cups
- 1 pound carrots, cleaned and diced in ½-inch pieces
- 2 cloves garlic, minced
- 2 teaspoons grated fresh turmeric, or ¾ teaspoon ground dried turmeric
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1 small potato, peeled and diced in ½-inch pieces
- 5 ½ cups vegetable broth
- ½ cup apple juice
- 1 tablespoon lemon juice
- 1/4 cup toasted pumpkin seeds
- Cilantro or parsley leaves
- Ground chiles, optional garnish
- Heat the oil in the pressure cooker. Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften. Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute. Add the potatoes, vegetable broth, and apple juice.
- Lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
- Allow to cool, and then blend in batches until it all is a smooth puree. (If you have an immersion blender, you don’t have to let the soup cool down–just puree directly in the pot.)
- Stir in the lemon juice. Taste–add more salt if needed. Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles.