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–+ servings
instant pot carrot soup

Instant pot carrot and potato soup

An easy carrot soup with potato recipe, made in the Instant pot.
4.63 from 8 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side dishes
Cuisine American
Servings 4
Calories 1723 kcal

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

Serving: 1gCalories: 1723kcalCarbohydrates: 395gProtein: 37gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 8mgSodium: 2896mgFiber: 141gSugar: 163g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.