Instant Pot Turmeric Carrot Soup
Try this Instant Pot Turmeric Carrot Soup recipe, or contribute your own.
Try this Instant Pot Turmeric Carrot Soup recipe, or contribute your own.
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 2 teaspoons curry powder
- 2 tablespoons extra-virgin olive oil
- 1/2 cup apple juice
- 2 cloves garlic (minced)
- 1 onion (chopped about 2 cups)
- 1 pound carrots (cleaned and diced in 1/2-inch pieces)
- 2 teaspoon turmeric (fresh grated or 3/4 teaspoon ground dried turmeric)
- 1 small potato (peeled and diced in 1/2-inch pieces)
- 5 1/2 cups vegetable broth
- 1/4 cup pumpkin seeds (toasted)
- cilantro (or parsley leaves)
- ground chiles (optional garnish)
- Carbohydrate 5.37667625031025 g
- Cholesterol 0 mg
- Fat 4.58885584246312 g
- Fiber 0.120125001977608 g
- Protein 0.0777633333469943 g
- Saturated Fat 0.632321251260641 g
- Serving Size 1 1 serving (320g)
- Sodium 650.727541666885 mg
- Sugar 5.25655124833264 g
- Trans Fat 0.146633000247235 g
- Calories 62 calories
Step-by-step
- Press Sauté to pre-heat the Instant Pot. When the word "hot" appears on the display, add the oil.
- Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften.
- Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute.
- Add the potatoes, vegetable broth, and apple juice.
- Press Manual and adjust to 5 minutes cooking time. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
- Allow to cool, and then blend in batches a smooth puree. (If you have an immersion blender, you don’t have to let the soup cool down-- just puree directly in the pot.)
- Stir in the lemon juice. Taste and add more salt if needed.
- Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles. Enjoy!
Fresh carrots anchor this dish, dictating the final texture and natural sweetness of the purée. Uniform half-inch dice cuts ensure that both the roots and the starchy potato soften evenly under pressure without requiring extended simmering. Dice the vegetables carefully so they break down smoothly during the final blending stage.
Sautéing the aromatics directly in the inner pot for five minutes builds necessary foundation flavors before sealing the lid. Toasting the ground cumin, curry powder, and turmeric in the warm oil alongside the onions releases fat-soluble aromatics that raw boiling water cannot extract. Wait for the digital display to read hot before adding the fat to prevent sticking.
Pressure cooking at manual high pressure for five minutes speeds up the softening process significantly. Utilizing an immersion blender directly inside the metal insert eliminates the safety hazards of transferring hot liquids to a countertop jug. Vent the steam valve immediately after the cooking cycle finishes to halt residual softening.
Adjusting the formula for alternative dietary needs requires minimal changes to the base ratios. Swap the vegetable broth for bone broth at a one-to-one ratio if dietary preferences allow animal proteins. Finish the bowls with toasted seeds and fresh herbs for contrasting crunch.
