Instant pot carrot and potato soup
Healthy and nutritious, this comforting carrot and potato soup can be made easily in the Instant pot in 25 minutes or less.
Ingredients
 | 8-10 fresh or frozen large carrots |
 | 1 chopped white or pearl onion |
 | 2 medium-sized potatoes to make the soup thicker (eg. yukon gold potatoes or russet potatoes). |
Spices and flavoring ingredients:
 | 2 crushed cloves of garlic, but you can also use garlic powder or flakes if you are in a hurry |
 | 1 teaspoon of ginger powder |
 | 1.5 cups of vegetable or chicken liquid stock, but you can also use water with a cube stock. |
 | 1 tablespoon of olive oil to cook the garlic |
 | pinch of dried basil |
 | (Optional) 1 tablespoon of Sriracha sauce |
 | (Optional) 4 tablespoons of heavy cream or crême fraïche |
 | Salt and pepper |
How to make this carrot and potato soup in the Instant pot
- Wash, peel, and quarter the potatoes.
- Wash, peel, and quarter the carrots.
- Sauté the garlic in olive oil in the Instant Pot for a couple of minutes until fragrant.
- Add the remaining ingredients (except the basil and heavy cream), secure the lid, and cook on High Pressure for 15 minutes.
- Allow a natural pressure release, then let the soup cool for 5–10 minutes.
- Blend with an immersion blender until completely smooth.
- Ladle into bowls and garnish each serving with a pinch of dried basil and/or 1 tablespoon of heavy cream.
- Serve warm.
The Instant pot was made for soups. If you are looking to get away from store-bought soups that are filled with sodium, there is nothing like the Instant pot (and a hand blender) to make a hearty delicious soup quickly.
Filled with nutrients, this vegetarian carrot and potato soup makes a wonderful addition to any lunch or dinner. Now there are some carrot soup recipes that use heavy cream instead of potatoes to bulk up the soup. I prefer potatoes, since they have a lot of nutrients, and it makes the soup more filling.
If you choose however, you can of course add a bit of heavy cream for flavor, or even some sour cream if you are looking for a vegan version.
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Instant pot carrot and potato soup
Equipment
Ingredients
- 8-10 large carrots
- 1 chopped onion
- 2 medium-sized potatoes
- 4 tablespoons of heavy cream (optional)
- 1.5 cups of vegetable broth
Herbs and spices
- 2 cloves of crushed garlic
- 1 teaspoon of ginger powder
- pinch of dried basil for decoration
- 1 tablespoon of olive oil
- 1 tablespoon of sriracha (optional)
- pinch of salt and pepper
Instructions
- Wash and peel the potatoes, and cut into quarters.
- Wash and hull the carrots, and cut into quarters.
- In the instant pot, sauté the garlic in the olive oil for a couple of minutes.
- Place the rest of the ingredients (except the basil and heavy cream) in the Instant Pot and set on High Pressure for 15 minutes.
- When done, let it natural release and cool for 5-10 minutes.
- Using an electric hand blender, mix until smooth.
- Scoop the soup into your serving bowls and season with a pinch of dried basil and/or 1 tablespoon of heavy cream in each bowl.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This carrot and potato soup can be served as a starter or as a side with a salad. Consider a quinoa salad with feta or a chicken chickpea salad for a wholesome and healthy meal.
How to store it?
You can make this carrot and potato soup in advance, and it is possible to freeze it. You can easily put aside portions in a container and put in the freezer.
Let it cool, and then place in a single serving airtight glass container. (Use a single serving container, because bacteria will build up if you try to freeze and reheat multiple times.)
