Instant pot carrot turmeric and coriander soup

This instant pot Carrot turmeric and coriander soup is comfort in a bowl! Trust me guys, I am not big on doing soups for a meal. But this carrot and coriander soup with the goodness of turmeric is something I can have all day.

This recipe is inspired by my mom’s carrot and coriander soup. She has been making this for so many years and I don’t know where she got the recipe from. It is one of our favorites at home. She makes this everytime we have guests and it is always a hit.

But I havent followed her recipe exactly this time. I made a few changes and this is just as good. Honestly it tastes the same, except the consistency is a little creamier. ( My mom’s version is thinner).

So what changes did I do? For starters, she does this in a normal pressure cooker and I chose my IP! She does not add any cashews or turmeric in hers and she uses water instead of stock and yes she adds a lot of butter.

My little one just overcame her cashew allergy ( Yaay! ) and we have been asked to include cashews in her daily diet. I have been really happy about it, because I love cashews and really missed using them in cooking. I decided to include them here in this soup. I figured it would make the soup creamier since I was making a vegan version without any butter.

Also why turmeric?

The little one showed signs of starting a cold and usually when that happens I try to include garlic, pepper, turmeric and cumin in her diet as much as possible. So in went the turmeric to give her some power to fight the cold! The end result was a delicious soup and the little one loved it. I was surprised when she gave me the sweet potato fries that I served with it and asked me to feed her the soup alone. So it’s toddler approved 🙂

This version of my carrot turmeric and coriander soup is exactly what you need on a cold gloomy day to lift your mood and make you feel good because just ate something healthy and delicious. Serve it with a bowl of veggie fries or bread for a lipsmacking meal!

4.84 from 6 votes

Print

Instant pot carrot turmeric and coriander soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Comforting and delicious Instant pot carrot turmeric and coriander soup in less than 30 minutes

Course: Soup

Cuisine: American, Indian

Keyword: instant pot, soup

Servings: 4

Author: Preethi venkatram

Ingredients

• 8 to 9 large carrots (cut in big chunks)
• 1/2 red onion (roughly chopped)
• 1 bunch cilantro leaves / coriander leaves (along with its stalk)
• 6 to 7 garlic cloves
• 1/3 tsp turmeric powder
• 1 bay leaf
• 3 tbsp cashews or almonds (can substitute it with 1/2 potato if allergic to nuts)
• 21/2 cups vegetable stock or water
• 1/3 tsp salt (use less or more as per taste)
• 1/2 tsp black / white pepper
• 1/2 tsp olive oil or peanut oil

Instructions

Instant pot method

1. Chop the carrots into big cubes. Remove the stalk from the coriander and roughly chop them.
   

2. Switch on the saute mode in your Instant pot and add the oil. When it becomes hot, add the garlic, onions, bayleaf, turmeric powder and saute for a minute.
   

3. Now add the chopped carrots, coriander stalks and half of the leaves, 11/2 cups vegetable stock or water, cashews, salt and switch off the saute mode.
   

4. Now cook on manual high for 5 minutes and let the pressure release naturally or wait for 5 minutes and release pressure.
   

5. Now pick the bayleaf added in the beginning and discard it. Add the remaining stock or water (can add more for a thinner version) and blend everything with a hand blender. You can also wait for it to cool down and add everything to a mixie/ food processor and grind everything to a smooth puree consistency.
   

6. Serve hot topped with pepper and chopped coriander leaves.
   

Normal Method

1. Heat your pressure cooker and add the oil. When it becomes hot, add the bay leaf, onions, garlic and saute for a minute.
   

2. Next add the turmeric, carrots, coriander stalks, coriander leaves, salt, cashews 11/2 cups water or stock and pressure cook it for 2 whistles in high flame.
   

3. Let the pressure settle down naturally and when it cools dowl blend it together into a smooth puree. Add more water/ stock as needed.
   

4. Heat it again and serve hot with a garnish of pepper and coriander leaves.
   

Recipe Notes

You can strain thes oup with a strainer and remove the pulp for an extra smooth velvety consistency. This step is totally optional though. I haven't strained the soup here.