Turmeric Curry Carrot Soup
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 2tablespoons extra-virgin olive oil
  • 1 onionchopped, about 2 cups
  • 1pound carrotscleaned and diced in 1/2-inch pieces
  • 2cloves garlicminced
  • 2teaspoon turmericfresh grated, or 3/4 teaspoon ground dried turmeric
  • 2teaspoons curry powder
  • 1/2teaspoon ground cumin
  • 1/2teaspoon sea salt
  • 1 small potatopeeled and diced in 1/2-inch pieces
  • 5 1/2cups vegetable broth
  • 1/2cup apple juice
  • 1tablespoon lemon juice
  • 1/4cup pumpkin seedstoasted
  • cilantroor parsley leaves
  • Ground chilesoptional garnish
  1. Press Sauté to pre-heat the Instant Pot. When the word “hot” appears on the display, add the oil.
  2. Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften.
  3. Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute.
  4. Add the potatoes, vegetable broth, and apple juice.
  5. Press Manual and adjust to 5 minutes cooking time. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
  6. Allow to cool, and then blend in batches 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.)
  7. Stir in the lemon juice. Taste and add more salt if needed.
  8. Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles. Enjoy!