There is something so luscious about creamy decadent soup made from ingredients we know are good for our bodies and souls. This carrot soup falls into this category. I used a trick that I incorporated into my corn soup in my upcoming Instant Pot Indian cookbook and threw in some cashews ahead of pressure cooking. This give you the built-in creaminess after blending without having to add dairy later or even coconut milk. When I researched Instant Pot carrot soup recipes they honestly all looked the same - the same set of ingredients and the same coconut milk for creaminess. I'm not saying don't use it, but when you do remember it does add another layer of flavor - one that I don't always care for in my soups. I increased my cook time to 10 minutes from some recipes that called for 8, to ensure that the carrots were completely cooked, and added some green apple and orange juice for tart and sweet notes. I also increased the water from what most recipes call for. Keep the healing powers of this recipe in mind as well. Turmeric plus a fat (olive oil and cashews) plus black pepper create an amazing anti-inflammatory combination. I hope you will make this and tell me how you like it in the comment section below. xoxo Anupy.
INSTANT POT: CREAMY CARROT GINGER TURMERIC SOUP
Pressure Cooker Size: 3 quart or larger
Warm Up: 16 minutes
Cook: 10 minutes
Cool Down: manual release
TOTAL: 26 minutes + manual release time
Makes: 7 cups
1 tablespoon olive oil
¼ teaspoon turmeric powder
1 medium shallot, minced
20 black peppercorns or ½ teaspoon ground black pepper
1 (1-inch) piece ginger, diced
2 tablespoons raw, unsalted cashews (whole or broken)
½ green apple with skin, diced
8 large carrots, cut in 1-inch pieces, keep skin*
½ cup orange juice or juice of 2 oranges
3 ½ cups water
1 tablespoon salt
1 tablespoon roasted & salted pepitas or pumpkin seeds, for garnish
1. Place the inner pot in your Instant Pot. Select the SAUTE setting and adjust to NORMAL. When the indicator flashes HOT, add the oil. Once the oil is hot, add the turmeric, shallot, and peppercorns. Stir and cook for 1 minute until the shallot is slightly opaque.
2. Add the ginger, cashews, and green apple. Stir and cook for 1 minute.
3. Press CANCEL. Add the carrots, orange juice, water, and salt. Stir. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 10 minutes. *If the carrots are fresh, keep the skin. Just scrub them down well with a scrub brush. Peel if you prefer.
4. Once the cooking is complete, release the pressure manually. Cover the release valve loosely with a dishcloth you don’t mind staining to avoid splattering. Press CANCEL and remove the lid.
5. Carefully transfer the product to a blender and process until smooth in batches. You can use an immersion blender, but a traditional blender or Vitamix provides a smoother consistency. Garnish with the pepitas and serve piping hot.
The backstory: My original carrot soup on the stovetop was good, but I wanted to create something even better in the Instant Pot. All the creamy carrot recipes out there seemed to get it from coconut milk, which I love, but don’t always prefer in my soups. Use it if you like, but this recipe using cashews is absolute delicious and the taste profile is very subtle, which I prefer. If you don’t eat nuts, try sunflower or hemp seeds. After cooking them in the Instant Pot, they will perfectly soften and blend into a decadent creaminess. Many other recipes also call for vegetable stock, but honestly water is easier and made zero difference in terms of taste. I added the green apple on my second attempt, and it made all the difference by cutting the sweetness just enough. It was so perfect that my husband who thought the first batch was too sweet (he’s not a fan of sweet soups) really enjoyed this version. I hope you and your family will as well.
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