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Pressure Cooker Carrot Soup

Ajoke
Pressure cooker carrot soup is a delicious creamy spicy and hearty soup cooked in pressure king pro and it can be made in instant pot too. This carrot soup recipe is quick, easy and comes together in 10 minutes. It is lightly spiced, vegetarian, gluten-free and can be made vegan. A delicious comforting pressure cooker soup recipe for all year round.
5 from 12 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner, Soup
Cuisine Western
Servings 6
Calories 115 kcal

Ingredients
  

  • 1 kg carrot cleaned and chopped about 2.2lb
  • ½ cup celery chopped
  • ½ cup onions chopped
  • 2 teaspoon paprika
  • ½ tablespoon thyme
  • ¼ chilli powder
  • 1 teaspoon cumin
  • ½ litre chicken broth substitute with beef or vegetable broth
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions
 

  • Press the browning or sauté function (if using an instant pot), add vegetable oil and when it starts shimmering, sauté the onions, chopped celery and garlic until soft. And spices and mix to combine until fragrant.
    Followed by the chopped carrots then cover with the chicken stock, mix all together and add the butter. Cover the pressure pot with its lid, use the soup function and adjust the timing to 5 minutes or 4 minutes on high pressure if using an instant pot.
  • Once it is done, naturally release the pressure, open the lid and puree the content with an immersion blender or high-power blender. Check for salt and pepper and adjust accordingly. Serve in a bowl with some yummy garlic bread, any other crusty bread or on its own

Notes

Stovetop Carrot Soup
Sauté the garlic and onion in hot oil. Then, add the chopped carrots, celery, spices and herbs, salt and pepper and continue to stir fry for another few minutes. Cover the sautéed vegetable with broth and simmer over medium heat until carrot is soft. Blend with an immersion blender or blender. If using coconut milk, add it just before you puree the carrot.
How to store carrot soup
This soup would last up to 5 days in the fridge. Store in an airtight container.
Tips
Add more broth or water to achieve desired consistency but keep in mind that it shouldn’t be too light.
For curried carrot soup, add red curry paste and ginger to this recipe
Add full fat canned coconut milk for creamy carrot soup.

Nutrition

Calories: 115kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 5mgSodium: 139mgPotassium: 596mgFiber: 5gSugar: 9gVitamin A: 28301IUVitamin C: 12mgCalcium: 69mgIron: 1mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword carrot soup, carrot soup recipe, instant pot carrot soup, pressure cooker carrot soup
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