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Creamy Carrot Soup with Warm Spices Recipe

Creamy Carrot Soup with Warm Spices Recipe

Creamy Carrot Soup with Warm Spices

Course Lunch, Starter
Servings 6 servings


  • Instant Pot Multi Pressure Cooker


  • 2 tbsp extra-virgin olive oil
  • 2 onions chopped
  • 1 tsp table salt
  • 1 tbsp grated fresh ginger
  • 1 tbsp ground coriander
  • 1 tbsp ground fennel
  • 1 tsp ground cinnamon
  • 1 L vegetable stock
  • 500 ml Water
  • 900 g carrots peeled and cut into 2 inch pieces
  • 1/2 tsp baking soda
  • 2 tbsp pomegranate molasses
  • 125 g plain greek yogurt
  • 75 g hazelnuts toasted skinned, and chopped
  • 1 bunch of chopped fresh coriander


  • Select Sauté on the Instant Pot and add the oil.
  • Once hot, add onions and salt and cook until onions are softened.
  • Stir in ginger, coriander, fennel, and cinnamon and cook until fragrant, then add the stock water, carrots, and baking soda, and use a wooden spoon to deglaze the base of the inner pot. Then press cancel.
  • Secure the lid and select Pressure Cook and set the time for 3 minutes.
  • When the cooking program has finished, quick release the pressure then remove the lid.
  • Working in batches, process soup in blender until smooth, and then return the processed soup to Instant Pot.
  • Select Sauté again and bring the soup to a simmer. Season with salt and pepper to taste.
  • Drizzle individual portions with pomegranate molasses and top with yogurt, hazelnuts, and coriander before serving.
Keyword Instant Pot, vegetarian
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