Curried Carrot Soup (Instant Pot)

Curried Carrot soup


  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped, about 2 cups
  • 1 pound carrots, cleaned and diced in ½-inch pieces
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh turmeric, or ¾ teaspoon ground dried turmeric
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1 small potato, peeled and diced in ½-inch pieces
  • 5 ½ cups broth
  • ½ cup apple juice
  • 1 tablespoon lemon juice
  • Cilantro or parsley leaves
  • Ground chiles, optional garnish


  • Heat the oil in the pressure cooker. Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften. Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute. Add the potatoes, vegetable broth, and apple juice.
  • Lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
  • Allow to cool, and then blend in batches until it all is a smooth puree. (If you have an immersion blender, you don’t have to let the soup cool down–just puree directly in the pot.)
  • Stir in the lemon juice. Taste–add more salt if needed. Serve hot, with toasted pumpkin seeds, fresh cilantro