Instant Pot Carrot Soup Vegan Gluten Free And Low Carb

A super comforting soup which is high on taste and low on calories!This soup recipe is Vegan, Gluten Free and Low carb. It also freezes very well.In my house, carrot soup is a constant source of comfort. This particular recipe is a classic carrot and ginger soup.You can play around with the flavours and swap ginger with garlic, chilli paste, thai curry paste, lemon grass.You could also make a plain version of it and jazz is up with toppings. Our favourite toppings are croutons, fried onions and toasted slivered almonds.

Ingredients for Instant Pot Carrot Soup

Frankly, this whole section is not required because there are but 5 ingredients in this soup.

1 pound Carrots- Peeled and Chopped roughly1 medium sized onion- about ½ cup or 50 gms, chopped up roughlyOlive oil or Avocado Oil or butterBay LeafSalt

Toppings

You can make any soup resturant level by just adding a few toppings.Our favourites are

Chilli OilCrispy Fried OnionsPestoDollop of cream- dairy or non dairy like coconut creamFried Garlic

How to make Carrot Soup in Instant Pot

The steps below hold true for most vegetable soups.You can make Tomato Soup,Cauliflower Soup and Sweet Potato soup pretty much the same way

Step 1: Prep

Wash the carrots before starting anything else.You do not want gritty soup.Peel and chop it up roughly. Peel and chop the onions.

Step 2: Saute

Select the SAUTE mode, when the instant pot reads “HOT”, add oil.To this add the bay leaf and onions. Saute till they are pink. This step adds flavour but if you are in a hurry or converting this recipe into a freezer meal, you can skip this step and dump the oil and onions with the rest of the ingredients.

Step 3:Pressure Cook

Once the onions are pinkish,Cancel Saute. add the carrots, ginger, salt and Water or broth. Close the pot,Select PRESSURE COOK for 5 minutes on HIGH.Let the pressure release naturally if you have the time or let the pressure release for 5 minutes, after which you do a controlled release. In case you are making the soup in a 3 qts instant pot or doubling the recipe, make sure you do a natural release.

Step 4: Puree

Puree the soup with a handheld blender.In case you do not have one,wait for the soup to get colder and then blend it. A Quick Tip: Add 1 cup of icecubes and keep the soup in a large pot to cool it faster. Drizzle the soup with cream or coconut cream and serve hot.