This is my first pressure cooker recipe in a while, since quarantine really messed with my motivation and productivity. I’m slowly adjusting to this “new normal,” and trying to get back into my regular routines. That includes actually making regular posts on my blog. Therefore, I give you curried carrot soup!
I like to make curried carrot soup when I have a surplus of carrots. It’s always a hit, and also freezes really well.
Make sure to have all of your ingredients prepped before you begin. When you are almost done with the prep part, you can start preheating your Instant Pot.
When the liner is hot, add some oil and then the onions. Cook the onions until they start to soften, and then add the celery. After cooking the celery for a few minutes, add the ginger and garlic. After about a minute, add in the curry powder and salt, then stir to get all of the vegetables coated.
Add the carrots, and then the vegetable stock. Stir to loosen any browned bits that stuck to the bottom of the liner. Cover, seal, and cook on High Pressure for 5 minutes. When the timer goes off, let the pressure release manually for an additional 10-15 minutes before you release any remaining pressure.
Transfer the cooked vegetables to a blender with the coconut milk (leave the rest of the liquid in the pot). Blend until smooth. If you have a smaller blender, you might need to do this in batches. Once you have a smooth puree, transfer it back to the pot with the liquid. Stir until smooth. Taste and adjust seasoning as needed.
Right before serving, squeeze a little bit of lemon juice into each serving to punch it up. You can also garnish with cilantro, if you want.
Pressure Cooker Curried Carrot Soup
Ingredients
- 3 tablespoons neutral-flavored oil
- 1-2 tbsp curry powder
- 8 medium carrots, peeled and coarsely chopped (about 6 cups)
- 4 medium stalks celery, thinly sliced
- 1 medium onion, chopped
- 1 tbsp ginger, minced
- 4 cloves garlic, crushed
- 4 cups vegetable stock (I used vegetable bouillon dissolved in water)
- 1 15oz can full fat coconut milk
- ½ tsp salt (more or less to taste)
- Freshly ground pepper, to taste
- Lemon wedges for serving
- Chopped cilantro for garnish (optional)
Directions
Set the liner of your electric pressure cooker to the Saute/Browning setting.
When the liner is hot, add oil. Add the onions and cook until they just start to soften. Add the celery and cook for another 3-4 minutes. Stir in the garlic and ginger. Cook until fragrant, about 1 minute more. Add the curry powder, salt, and pepper. Stir until the vegetables are coated.
Add the carrots and the vegetable stock. Stir to scrape up any browned bits that stuck to the bottom of the pot. Cover, seal, and cook on High Pressure for 5 minutes. When the timer is up, allow the pressure to release naturally for another 10-15 minutes before releasing any remaining pressure.
Transfer the cooked vegetables (do NOT discard the cooking liquid) to a blender with the coconut milk and puree. Do this in batches if needed. Return the puree to the pot with the cooking liquid. Stir until smooth. Taste and adjust seasonings as needed. Serve with a squeeze of lemon juice and garnish with cilantro (if desired).