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Dinner, Lunch, Main Course, Soup
Instant Pot Carrot Soup
15
minutes
minutes
45
minutes
minutes
1
hour
hour
Servings:
6
people
Author:
Alpa Jain
Carrot soup is a vegan, gluten-free, healthy, and nutritious comfort food for cold chilly days. Check out how to make instant pot carrot soup with celery and no coconut milk.
Equipment
Instant Pot 6 qt
Hand blender
Ingredients
▢
1
tablespoon
Olive oil
▢
3
Cloves
Garlic
(large, chopped)
▢
2
lb
Carrots
(peeled, cut)
▢
1
count
Onion
(medium, cubed)
▢
2
stalk
Celery
▢
4
cup
Vegetable stock
(or water)
▢
1 ½
teaspoon
Salt
(to taste)
To be added later
▢
¼
teaspoon
Black pepper
(to taste)
▢
2
tablespoon
Pumpkin seeds
(optional, to taste)
Instructions
Turn the instant pot on saute mode.
Once the instant pot is hot, add oil.
Add the chopped garlic and saute it for a few seconds until it starts browning.
Add carrots, celery, onions, salt, and vegetable stock.
Deglaze the pot with the help of a spatula.
Close and lock the lid.
Pressure cook on high-pressure mode for 12 minutes. (set the 'keep warm' setting on)
Allow the pressure to release naturally for 10 minutes.
Release any remaining pressure manually by turning the pressure knob to the venting position.
Using an immersion hand blender, blend into a smooth soup.
Adjust salt to taste and add pepper.
Garnish with pumpkin seeds and optionally some coconut milk while serving.
Nutrition
Calories:
86
kcal
(4%)
|
Carbohydrates:
16
g
(5%)
|
Protein:
3
g
(6%)
|
Fat:
2
g
(3%)
|
Saturated Fat:
1
g
(6%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
720
mg
(31%)
|
Potassium:
536
mg
(15%)
|
Fiber:
5
g
(21%)
|
Sugar:
7
g
(8%)
|
Vitamin A:
25295
IU
(506%)
|
Vitamin C:
10
mg
(12%)
|
Calcium:
63
mg
(6%)
|
Iron:
1
mg
(6%)