Instant pot carrot and potato soup
An easy carrot soup with potato recipe, made in the Instant pot.
Equipment
Ingredients
- 8-10 large carrots
- 1 chopped onion
- 2 cloves of crushed garlic
- 2 medium-sized potatoes
- 1 teaspoon of ginger powder
- 1 1/2 cups of vegetable broth
- pinch of salt and pepper
- 1 tablespoon of olive oil
- pinch of dried basil for decoration
- 1 tablespoon of sriracha (optional)
- 4 tablespoons of heavy cream (optional)
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
Serving: 1gCalories: 1723kcalCarbohydrates: 395gProtein: 37gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 8mgSodium: 2896mgFiber: 141gSugar: 163g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
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