Ingredients
Scale
- 2 tablespoons olive oil (or unsalted butter)
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or finely minced
- 2 lbs (about 8–10 medium) carrots, washed and chopped into 1-inch rounds
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 4 cups (32 oz) low-sodium vegetable broth
- ½ cup full-fat canned coconut milk (shake can well before opening)
- For Garnish (Optional): Fresh cilantro or parsley, toasted pumpkin seeds (pepitas), a swirl of extra coconut milk, or croutons.
Instructions
- Sauté the Aromatics: Set your Instant Pot to the “Sauté” function on normal heat. Once it displays “Hot,” add the olive oil or butter. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until it begins to soften and become translucent.
- Bloom the Spices: Add the minced garlic and grated ginger to the pot. Sauté for another minute until fragrant. Be careful not to burn the garlic. Stir in the ground cumin, coriander, and turmeric, and cook for 30 seconds more. This step, known as “blooming,” toasts the spices and deepens their flavor.
- Deglaze the Pot: Pour in about ¼ cup of the vegetable broth and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. This is a crucial step to avoid the “Burn” notice and adds immense flavor to the soup.
- Add Remaining Ingredients: Add the chopped carrots, the rest of the vegetable broth, salt, and black pepper to the pot. Give everything a good stir to combine.
- Pressure Cook: Secure the lid on the Instant Pot. Ensure the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” function and set the timer for 10 minutes on high pressure.
- Natural Pressure Release: Once the 10-minute cooking cycle is complete, let the pressure release naturally for 10 minutes. This allows the flavors to meld further. After 10 minutes, carefully move the steam release valve to the “Venting” position to release any remaining steam (a quick release).
- Blend the Soup: Carefully open the lid. The carrots should be fork-tender. You can now blend the soup using one of two methods:
- Immersion Blender: This is the easiest method. Simply insert your immersion (stick) blender directly into the Instant Pot insert and blend until the soup is completely smooth and velvety.
- Countertop Blender: If using a standard blender, work in batches. CAUTION: Hot liquids expand in a blender. Fill the blender no more than halfway. Remove the center cap from the blender lid and cover the opening with a folded kitchen towel. This allows steam to escape safely. Blend each batch until smooth and transfer to a separate large bowl or pot. Return the blended soup to the Instant Pot insert once all batches are done.
- Add Creaminess: Stir the ½ cup of full-fat coconut milk into the blended soup. If the soup is not on “Keep Warm,” you can turn on the “Sauté” function for a minute to gently heat it through, but do not let it boil.
- Taste and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls, garnish as desired, and serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 155 kcal