Instant Pot Carrot Soup is a delicious and creamy dinner that is both filling and easy to make. Packed with healthy fresh vegetables and seasonings, this recipe is a fall or spring favorite.
While carrots might be popping out of the ground in late summer/ fall, we often see them spring up in popularity in the earlier part of the year thanks to Easter.
So whether you’re looking for more excuses to use up your freshly harvested crops or simply looking for ways to use the storebought carrots in your fridge, this recipe is perfect.
Carrot soup has a fabulous flavor that combines both savory and sweet. Adding in herbs like fresh thyme really helps to round it out and make it bowl-licking good.
With a wonderful flavor and vibrant orange color in every bowl, it won’t be hard getting everyone to enjoy their veggies with this easy carrot soup Instant Pot recipe.
If you’ve never made carrot soup before then you’re in luck with this simple recipe. Thanks to the Instant Pot, we don’t have to wait around for veggies to slowly soften and we can whip up a fabulous batch of homemade soup in a fraction of the time.
While we do have to saute the veggies initially, it’s done in the Instant Pot, and it’s done to help bring out the best flavors from the carrots, celery, and onions. So it’s very much worth it!
I love eating my veggies whether it be homegrown or storebought I’m always looking for ways to add them into our diets and this soup is just one of the many family favorite recipes we keep coming back to.
How to Make Instant Pot Carrot Soup
- Place the butter in the Instant Pot and turn it on to saute mode. Set the timer for 10 minutes so that you have plenty of time to do the next steps.
- Once the butter has finished melting, add in the carrots, onion, celery, salt, and pepper.
- Saute the veggies and spices until the onions are softened. This should take about 5 minutes.
- Add in the broth, cream, and thyme.
- Press cancel to end the saute mode.
- Close the lid and seal the vent. Cook the soup on High Pressure for 3 minutes.
- Let your Instant Pot Naturally release the pressure built up inside. If you try to release it manually, the hot liquid will spray out of the vent and could make a mess and cause burns. Plus, letting the soup rest in the Instant Pot allows it to continue cooking, which doesn’t hurt when we want a smooth textured soup.
- Once the pressure has finished releasing, blend the soup in a blender or use an immersion blender. If using a blender, try to do it in batches to avoid it expanding and making a mess.
FAQs about Carrot Soup
While most heavy cream containing soups are told not to be frozen because the texture changes that happen when it thaws, this soup is actually fine for freezing. Place your cooled carrot soup in an airtight container and freeze for up to 3 months. Thaw and reheat when ready to eat.
Serving your tasty carrot soup with some fresh green salad can be a nice contrast in textures and flavors while adding more vegetables into your diets. You can also choose to serve your creamy carrot soup with some harder bread like bruschetta, for dipping into the soup.
Carrot soup is a guilt-free dish that everyone can enjoy. You’ve heard the saying that carrots are good for eye health, but it does so much more than that. With immunity-boosting properties, antioxidants, and loads of vitamin C, carrots are a great way to stay healthy or engage in weight loss.
- 3 tablespoons butter
- 1 pound carrots chopped
- 1 cup onion chopped
- 1 cup celery chopped
- 6 cups chicken broth or veggie
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 sprigs thyme fresh
- 1 cup heavy cream
- Add the butter to the Instant Pot and turn it onto saute mode for 10 minutes. This will give you enough time to complete the saute steps.
- When the butter is melted, add the carrots, onion, celery, salt, and pepper.
- Saute until the onions are softened, about 5 minutes.
- Add the broth, cream, and thyme.
- Press cancel to end saute mode.
- Cook the soup on manual high pressure for 3 minutes.
- Let the Instant Pot naturally release pressure, the soup will come out the vent if you quick release the pressure.
- Once the pressure is released, blend the soup in a blender (be careful, hot liquids expand!) or with an immersion blender.
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