Creamy and Delicious Easy Instant Pot Carrot Soup

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This Instant Pot Carrot Soup recipe offers a simple and delicious way to enjoy a creamy and flavorful carrot soup. A filling soup for lunch that is light and not too heavy. With simple pantry ingredients and quick preparation time, the Instant Pot makes it easy to create a silky-smooth soup with natural sweetness and a hint of ginger.

Indulge in a comforting and satisfying meal with this soup I like to eat it for lunch with crusty bread and a cup of coffee. Try this recipe I know you will love the rich carrot and ginger flavors for yourself.

Enjoy Carrot Soup at Work: Tips for a Perfect Mealtime Experience

Eating a warm, nourishing meal at work is a great way to refuel and stay energized throughout the day. However, it can be challenging when you don’t have access to a microwave or refrigerator. Luckily, my husband found this mini lunch Crockpot.

Crockpot has recently introduced a new solution to this problem with their Mini Carry Along Lunch CrockPot. This single-serving CrockPot is designed to be portable and convenient, making it easy to enjoy a hot meal at work without the need for a microwave or fridge.

Simply plug it in to heat up your soup or any other meal, and enjoy a satisfying and delicious lunch on the go. I love mine and use it to have a warm soup when the weather is cold here in Ohio.

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Kitchen Tools Need for this Easy Soup

• Instant Pot
• Immersion Blender

Ingredients needed for Instant Pot Carrot Soup

• 1 tablespoon Olive Oil
• 1 Onion, ruff chop
• 6 Carrots, ruff chop
• 4 stocks of Celery cut into 4 medium pieces
• 1 tablespoon of chopped Ginger
• 3 Garlic Cloves
• 1 tablespoon fresh Rosemary (you can use 1 teaspoon of dried rosemary)
• 4 cups of Vegetable Broth
• 2 cups of Water
• 1/2 cup of Heavy Cream (you can use fat-free half and half)

How to Make Creamy and Delicious Instant Pot Carrot Soup

1. Clean and ruff chop the carrots, onion, celery, ginger, and garlic.
2. Turn on the Instant Pot to saute, add the olive oil, and saute the onion and garlic for 2 minutes.
3. Next all the remaining ingredients: carrots, celery, ginger, rosemary, vegetable broth, and water. (The heavy cream is for when the soup is done, do not add now)
4. Secure the lid and set it to high pressure for 10 minutes, when the 10 minutes is done, do a natural release for another 10 minutes (do not quickly open the Instant Pot)
5. When the 10 minute natural release is done open release the steam and open the lid. For the next step, I take the inner pot out of the Instant Pot and set it on my stove, without any heat or on a trivet on the counter. The pot will be very hot.
6. Take an immersion blender and blend the soup to a smooth texture. Be very careful not to splatter.
7. In a small bowl add the heavy cream, add a teaspoon at a time of the hot soup to the cream to temper the cream and warm it up. When you have added about 1/2 a cup of the hot soup to the cream and it is mixed together, then add the cream to the pot of soup. If you add the cream cold to the soup the cream will curtal and make your soup look horrible.

6 carrots, 1 onion, 4 stocks celery, 1 tablespoon chopped ginger, 3 garlic, 1 tablespoon fresh rosemary, butter or olive oil, 4 cup of vegetable broth, 2 cups of water, 1/2 cup of heavy cream, no salt or pepper saute for 10 min, cook 10 natural release 10 min blender

Creamy and Delicious Easy Instant Pot Carrot Soup

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Silky-smooth and bursting with flavor, this Instant Pot Carrot Soup is a creamy and satisfying meal that’s easy to prepare.

• Author: Crafting a Family Dinner
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon Olive Oil
• 1 Onion, ruff chop
• 6 Carrots, ruff chop
• 4 stocks of Celery cut into 4 medium pieces
• 1 tablespoon of chopped Ginger
• 3 Garlic Cloves
• 1 tablespoon fresh Rosemary (you can use 1 teaspoon of dried rosemary)
• 4 cups of Vegetable Broth
• 2 cups of Water
• 1/2 cup of Heavy Cream (you can use fat-free half and half)

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Instructions

1. Clean and ruff chop the carrots, onion, celery, ginger, and garlic.
2. Turn on the Instant Pot to saute, add the olive oil, and saute the onion and garlic for 2 minutes.
3. Next all the remaining ingredients: carrots, celery, ginger, rosemary, vegetable broth, and water. (The heavy cream is for when the soup is done, do not add now)
4. Secure the lid and set it to high pressure for 10 minutes, when the 10 minutes is done, do a natural release for another 10 minutes (do not quickly open the Instant Pot)
5. When the 10 minute natural release is done open release the steam and open the lid. For the next step, I take the inner pot out of the Instant Pot and set it on my stove, without any heat or on a trivet on the counter. The pot will be very hot.
6. Take an immersion blender and blend the soup to a smooth texture. Be very careful not to splatter.
7. In a small bowl add the heavy cream, add a teaspoon at a time of the hot soup to the cream to temper the cream and warm it up. When you have added about 1/2 a cup of the hot soup to the cream and it is mixed together, then add the cream to the pot of soup. If you add the cream cold to the soup the cream will curtal and make your soup look horrible. 

Keywords: Easy Instant Pot Carrot Soup

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