Go Back
Instant Pot Vegan Carrot Soup

Instant Pot Vegan Carrot Soup

Warm yourself on chilly days with this cozy vegan carrot soup.
Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 20 minutes
Total Time 38 minutes
Calories 272kcal

Ingredients

  • 4 carrots
  • 1 potato
  • 1 onion
  • 2 cloves garlic
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp turmeric
  • sprig of mint optional
  • 2 cups water
  • 1 cup cashews
  • 1 cup water
  • 1 tsp sweet paprika

Instructions

  • Peel carrots and potato. Chop potatoes, carrot, & onion roughly into quarters.
  • Add all ingredients to the inner pot of the Instant Pot. Pour in 2 cups of water.
  • Close the lid and set the vent to 'Sealing.' Pressure/Manual cook 8 MINUTES on high pressure.
  • Manually release the steam when it has finished pressure cooking and allow to cool for 10 minutes.
  • Meanwhile, blend 1 cup water and cashews until completely smooth. Set aside.
  • Put Instant Pot ingredients in blender and blend until smooth. Stir in half of the cashew cream.
  • Serve in bowls as soup or pour over rice for a satisfying meal. Drizzle with more cashew cream and sprinkle with paprika.

Nutrition

Serving: 4g | Calories: 272kcal | Carbohydrates: 28g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Sodium: 840mg | Fiber: 4g | Sugar: 5g