When the weather turns chilly, there’s nothing quite like a warm bowl of soup to nourish the body and soul. And what better way to celebrate the vibrant colors of autumn than with a creamy carrot soup? With the help of the Instant Pot, this recipe will have you savoring the comforting flavors of carrots in no time. So let’s dive into this easy and delicious recipe!
Ingredients:
- 1 pound (450g) carrots, peeled and roughly chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions:
- Set your Instant Pot to the sauté mode and heat the olive oil. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
- Add the chopped carrots, cumin, ginger, salt, and pepper to the Instant Pot. Stir well to coat the carrots with the aromatic spices.
- Pour in the vegetable broth and give it a gentle stir to combine all the ingredients.
- Close the Instant Pot lid and set the pressure release valve to the sealing position.
- Select the “Soup” function and adjust the cooking time to 10 minutes.
- Once the cooking cycle is complete, allow for a natural release for about 10 minutes, then carefully do a quick release by turning the pressure release valve to venting.
- Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until velvety smooth.
- Taste and adjust the seasonings if necessary.
- Serve the creamy carrot soup hot, garnished with fresh parsley or cilantro for an extra pop of freshness.
Recipe Tips:
- For a slightly sweeter flavor, you can roast the carrots in the oven before adding them to the Instant Pot.
- If you prefer a thinner consistency, add more vegetable broth or water.
- Customize your soup by adding a pinch of nutmeg or a splash of coconut milk for a creamy twist.
Substitutions:
- Feel free to use other root vegetables like sweet potatoes or parsnips in place of carrots.
- Swap vegetable broth for chicken broth if desired.
- Experiment with different spices like turmeric or paprika to add an extra layer of flavor.
FAQs:
Q: Can I make this soup ahead of time? A: Absolutely! This carrot soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for later use.
Q: Can I use baby carrots instead of regular carrots? A: Yes, you can use baby carrots as a time-saving option. Just make sure to adjust the cooking time accordingly since they may cook faster.
Q: What can I serve with carrot soup? A: This soup pairs well with a crusty baguette, a sprinkle of toasted pumpkin seeds, or a dollop of sour cream for added richness.
Q: Can I double the recipe? A: Certainly! Simply adjust the quantities of ingredients accordingly and follow the same cooking instructions.
Q: Can I freeze this soup? A: Absolutely! This soup freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months.
Q: Can I add spices like cinnamon or nutmeg to enhance the autumn flavors? A: Certainly! Adding warm spices like cinnamon or nutmeg can bring out the autumn flavors in this soup. Start with a small amount and adjust to your taste preference.
Q: Can I use white miso? A: Yes, you can use white miso or red miso. White miso has a milder and sweeter flavor compared to red miso, so keep that in mind when adjusting the quantity.
Q: Is this soup suitable for vegetarians or vegans? A: Yes, this soup is vegetarian and can easily be made vegan by using vegetable broth and omitting any optional dairy toppings.
Q: Can I make this soup ahead of time? A: Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it gently on the stovetop before serving.
Q: What makes Chrissy Teigen’s carrot soup unique? A: Chrissy Teigen’s carrot soup recipe often incorporates bold flavors like ginger, curry, or coconut milk, resulting in a vibrant and aromatic soup.
Q: Can I adjust the spice level in this soup? A: Absolutely! Feel free to adjust the amount of spices to your taste preference. Add more or less ginger, curry powder, or chili flakes to suit your desired level of heat.
Q: Can I use the heavy cream or a dairy-free alternative? A: Yes, you can use heavy cream with a dairy-free alternative such as coconut cream or cashew cream. This will add a creamy texture without the dairy.
Q: Can I use other vegetables instead of cabbage and carrots? A: Absolutely! This soup is versatile, and you can experiment with different vegetables like mushrooms, spinach, or bell peppers to customize it to your liking.
Q: Can I use vegetable broth or chicken broth? A: Yes, you can use vegetable broth instead of chicken broth to make this soup vegetarian-friendly. It will still provide a flavorful base for the soup.
Q: Can I add protein like tofu or shredded chicken to make it more filling? A: Definitely! Adding protein like tofu or shredded chicken can make this soup more substantial and nutritious. Just make sure to cook the protein thoroughly before adding it to the soup.
Q: Can I make a creamy version of this soup? A: Yes, you can add ingredients like coconut milk, cream, or yogurt to create a creamy version of carrot jalapeno soup. Blend them in after cooking for a smooth and velvety consistency.
Q: Can I garnish the soup with additional toppings? A: Of course! Consider garnishing the soup with fresh cilantro, lime wedges, or a drizzle of sour cream to add extra flavor and visual appeal.
Q: Can I omit the leeks from this recipe? A: If you don’t have leeks or prefer not to use them, you can omit them. The soup will still be delicious with the combination of carrots and ginger.
Q: Can I add other spices or herbs to enhance the flavor? A: Certainly! Feel free to experiment with additional spices or herbs like turmeric
This Instant Pot carrot soup is the perfect comfort food for chilly evenings or whenever you’re craving a soul-warming bowl of goodness. With its velvety texture and delightful combination of spices, it will surely become a favorite in your recipe repertoire. So grab your Instant Pot and let those vibrant orange carrots shine!
Instant Pot Carrot Soup
Ingredients
- 1 lb Carrots peeled and roughly chopped
- 1 Onion diced
- 2 Garlic minced
- 1 tbsp Olive oil
- 4 cup Vegetable broth
- 1 tsp Ground cumin
- ½ tsp Ground ginger
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional) optional
Instructions
- Set your Instant Pot to the sauté mode and heat the olive oil. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
- Add the chopped carrots, cumin, ginger, salt, and pepper to the Instant Pot. Stir well to coat the carrots with the aromatic spices.
- Pour in the vegetable broth and give it a gentle stir to combine all the ingredients.
- Close the Instant Pot lid and set the pressure release valve to the sealing position.
- Close the Instant Pot lid and set the pressure release valve to the sealing position.
- Select the "Soup" function and adjust the cooking time to 10 minutes. Once the cooking cycle is complete, allow for a natural release for about 10 minutes, then carefully do a quick release by turning the pressure release valve to venting.
- Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until velvety smooth
- Taste and adjust the seasonings if necessary. Serve the creamy carrot soup hot, garnished with fresh parsley or cilantro for an extra pop of freshness.
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