This luscious and healthy cream of carrot soup comes together with just 15 minutes of active time, thanks to the Instant Pot (or any other pressure cooker). For an even easier dish, use an immersion blender to puree the soup--you'll only have the Instant Pot insert to clean after cooking. Serve this soup as a starter for a holiday meal or with crusty bread and a salad for dinner any night.

Julia Levy
Source: Eatingwell.com, July 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Select Sauté setting on a programmable multicooker (such as Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting; add oil to the cooker and let it heat for 2 to 3 minutes. Add onion; cook, stirring occasionally, until slightly browned and softened, about 8 minutes. Add broth, carrots, potato and garlic; stir to combine. Press Cancel.

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  • Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 15 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)

  • Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 5 to 10 minutes). Remove the lid from the cooker. Stir in milk, cream, salt and pepper. Turn off the cooker.

  • Use an immersion blender to puree the soup until smooth, or puree the soup in a blender, in batches if necessary. If using a traditional blender, secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 3 minutes. (Use caution when pureeing hot liquids.)

Nutrition Facts

177.9 calories; protein 4.6g 9% DV; carbohydrates 23.6g 8% DV; exchange other carbs 1.5; dietary fiber 4.2g 17% DV; sugars 8.1g; fat 7.9g 12% DV; saturated fat 3.1g 16% DV; cholesterol 12.7mg 4% DV; vitamin a iu 19115.9IU 382% DV; vitamin c 11.3mg 19% DV; folate 33.3mcg 8% DV; calcium 74.7mg 8% DV; iron 0.8mg 5% DV; magnesium 29mg 10% DV; potassium 691.8mg 19% DV; sodium 444mg 18% DV; thiamin 0.1mg 13% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/17/2019
I substituted soy milk for the milk and cream Read More
Rating: 5 stars
07/16/2019
will be making this one on repeat Read More
Rating: 5 stars
07/16/2019
Lots of great carrot flavor in this simple soup. Read More
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