Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: Eatingwell.com, July 2019


Credit: Antonis Achilleos

Recipe Summary

15 mins
1 hr


Ingredient Checklist


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.

  • 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

1 1/2 cups
178 calories; protein 4.6g; carbohydrates 23.6g; dietary fiber 4.2g; sugars 8.1g; fat 7.9g; saturated fat 3.1g; cholesterol 12.7mg; vitamin a iu 19115.9IU; vitamin c 11.3mg; folate 33.3mcg; calcium 74.7mg; iron 0.8mg; magnesium 29mg; potassium 691.8mg; sodium 444mg; thiamin 0.1mg.

2 1/2 vegetable, 1 1/2 fat, 1/2 starch