Crafting your kombucha or vinegar adds distinctive tangy notes to your dishes and beverages.
This Carrot Potato Soup is a low calorie, vegan and gluten-free soup — perfect for weight watchers. This homey soup is naturally vegan and vegetarian. Loaded with carrots, potatoes, warm spices, this vegetable soup is a healthy way to warm you up.
This Instant Pot Carrot Potato Soup is creamy, naturally sweet and the flavor of the fresh vegetables is balanced by the warm spices. A bowl of this comfy warm soup is a nourishing and nutritious meal in itself.
It’s really effortless to make, wholesome, packed with vegetables and absolutely delectable.
This medium sweet and spiced Carrot Potato Soup is very delicious, and extremely simple to make. It has some very basic spices which can easily be found in any kitchen cupboard.
How to serve Carrot Potato Soup?
This creamy carrot potato soup is vegan and gluten-free, and is bursting with flavors. Serves excellent for a starter and a main meal. Thus, it can be served perfectly for lunch/dinner as a healthy main course meal along with some bread sticks, or as a starter, if you so wish.
You can also accompany it with other soups like Veg Thukpa Soup.
What goes best with this Carrot Potato Soup?
Having a side of the bread is always filling, so you can serve this hearty soup with some croutons, fresh bread, toasted bread or even with this quick and easy naan bread.
Can I freeze Carrot Potato Soup?
Yes, you definitely can. In fact, this soup freezes very well, so you can make a big batch by doubling or tripling the recipe and store it in the freezer.
Freezing this soup is a very simple process, and that’s why I also make soup in big batches and save it by freezing for another day when I am not in the mood of cooking anything. :)
This Carrot Potato Soup can be freezed in freezer safe Ziploc bag. Frozen carrot potato soup lasts for up to 3 months. Simply thaw it overnight in the refrigerator and warm it when you want to serve it.
Can this soup be made in advance for weekend get-together?
Off course! This soup makes a great starter. So make it ahead of time if you are planning a weekend dinner. This serves well as a starter. It lasts for up to 4 days in the refrigerator when kept covered.
You can make this soup a day or two before you are planning for your dinner party. Simply warm it up before you serve.
How do you make Instant Pot Carrot Potato Soup?
We all know that making recipes in your Instant Pot is so painless and fun. Making any type of Soup. is astonishingly easy. You just need to do a little preparation for this creamy and delicious Instant Pot Carrot Potato Soup. In your IP, set the timer for 10 minutes, blend, and you are done!
What’s the process of making this Instant Pot Carrot Potato Soup?
Press the saute button. When hot, add olive oil. Then add chopped onions, chopped garlic, chopped ginger and saute for about 2-3 minutes. Add chopped carrots and chopped potatoes. Season with Italian seasoning, cayenne pepper, salt, and pepper.
Add 4 cups of vegetable stock and stir well. Saute for 2 more minutes.
Cover the instant pot with lid, set the valve to sealing position. Cook on manual (high pressure) for 10 minutes. NPR (Natural pressure release) for 7 minutes, then quick release. Blend everything to make a smooth puree using an immersion blender.
If using a regular blender, let it cool slightly, then puree in a blender until smooth. Serve garnished with cream and coriander leaves.
How to make Carrot Potato Soup on Stove-Top?
Heat olive oil a pot over medium heat.
Add onions, ginger, and garlic. Simmer for 15-20 minutes.
Add carrots, potatoes, Italian seasoning, cayenne pepper, black pepper powder, salt, and vegetable stock.
Stir everything well. Bring to boil. Once boiling cover the pot. Reduce the heat to low and simmer for about 25 minutes or until very soft and tender. Add cream and blend until smooth.
Cook for a few more minutes. Done!
Some of my favorite soups are:
What are some of the variations of this soup? (+ Some bonus tips)
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You can replace potatoes with sweet potatoes.
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I have used Italian seasonings here, but you can replace it with some dried oregano.
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Carrot Potato soup will last for up to 4 days in the fridge when kept covered. So you can make it in advance.
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Chicken stock can be used in place of vegetable stock.
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You can also use some smoked paprika for additional flavor.
Instant Pot Carrot Potato Soup (Step-by-step photo instructions)
How to Make Instant Pot Carrot Potato Soup:
- Press the saute button, when hot add oil.
- Then add the chopped onions, chopped garlic, chopped ginger, and saute for about 2-3 minutes.
- Add chopped carrots and chopped potatoes.
- Also, season with Italian seasoning, cayenne pepper, salt, and pepper.
- Add 4 cups of vegetable stock and stir well. Saute for 2 more minutes.
- Cover the instant pot with lid, set the valve to sealing position. Cook on manual (high pressure) for 10 minutes.
- NPR (Natural pressure release) for 7 minutes, then quick release.
- Add cream and mix well
- Blend everything to make a smooth purée using an immersion blender. (If using a regular blender, let it cool slightly, then purée in a blender until smooth.)
- Press saute mode and cook for 2-3 minutes.
- Garnish with cream, cilantro leaves, and crutons.
- Serve hot or warm.
How to make Carrot Potato Soup on the Stove top:
- Heat olive oil in a pot over medium heat.
- Add chopped onions, minced ginger, and minced garlic. Simmer for 15-20 minutes.
- Add carrots, potatoes, Italian seasoning, cayenne pepper, black pepper powder, salt, and vegetable stock.
- Stir everything well. Bring it to a boil. Once boiling cover the pot.
- Reduce the heat to low and simmer for about 25 minutes or until very tender.
- Add cream and puree using an immersion blender or use a regular blender until smooth.
- If using a regular blender, let it cool down a bit and then transfer to a blender. (If using a regular blender, let it cool down a bit and then transfer to a blender.)
- Garnish with cream and coriander leaves. Serve hot with chilli cheese toast or any other bread of your choice.
Recipe Card
Instant Pot Carrot Potato Soup [Recipe]
★★★★★
(Rating: 5 from 130 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Soups | International | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 305 calories | 1 serving |
INGREDIENTS
For Instant Pot Carrot Potato Soup:
- 2 medium-sized potatoes (aloo)
- 4 large-sized carrots (gajar)
- 1 tablespoon olive oil
- 1 medium-sized onion (pyaaj), chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper powder
- 3/4 teaspoon salt, or to taste
- 4 cups vegetable stock (or chicken stock)
- 4 tablespoons cream + 1 tablespoon for garnishing (use coconut cream for a dairy-free version)
- 2 tablespoons chopped cilantro (coriander) leaves, for garnishing
- 1/2 cup toasted bread cubes (croutons), for serving
INSTRUCTIONS:
How to Make Instant Pot Carrot Potato Soup:
- Press the saute button, when hot add oil.
- Then add the chopped onions, chopped garlic, chopped ginger, and saute for about 2-3 minutes.
- Add chopped carrots and chopped potatoes.
- Also, season with Italian seasoning, cayenne pepper, salt, and pepper.
- Add 4 cups of vegetable stock and stir well. Saute for 2 more minutes.
- Cover the instant pot with lid, set the valve to sealing position. Cook on manual (high pressure) for 10 minutes.
- NPR (Natural pressure release) for 7 minutes, then quick release.
- Add cream and mix well
- Blend everything to make a smooth purée using an immersion blender. (If using a regular blender, let it cool slightly, then purée in a blender until smooth.)
- Press saute mode and cook for 2-3 minutes.
- Garnish with cream, cilantro leaves, and crutons.
- Serve hot or warm.
How to make Carrot Potato Soup on the Stove top:
- Heat olive oil in a pot over medium heat.
- Add chopped onions, minced ginger, and minced garlic. Simmer for 15-20 minutes.
- Add carrots, potatoes, Italian seasoning, cayenne pepper, black pepper powder, salt, and vegetable stock.
- Stir everything well. Bring it to a boil. Once boiling cover the pot.
- Reduce the heat to low and simmer for about 25 minutes or until very tender.
- Add cream and puree using an immersion blender or use a regular blender until smooth.
- If using a regular blender, let it cool down a bit and then transfer to a blender. (If using a regular blender, let it cool down a bit and then transfer to a blender.)
- Garnish with cream and coriander leaves. Serve hot with chilli cheese toast or any other bread of your choice.
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NOTES:
- Cover and refrigerate for up to 4 days or freeze for up to 3 months.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/carrot-potato-soup/