I've only just begun my love affair with the Instant Pot, but I can see why so many people have fallen head over heels for this kitchen gadget. It makes life a bit easier and I'm all for that!
For this recipe, you'll also need a blender or food processor.
This carrot potato soup is absolutely divine and you should make it right away. It will appease your gluten-free, vegan or Whole30 friends and even the ones who aren't any of those things will love it just the same. It truly is a delicious soup!
Carrot Potato Soup - Instant Pot Recipe (Vegan, Gluten-free, Whole30)
Serves 6
Ingredients:
3 1/2 cups vegetable stock
Half of a peeled and chopped large apple
Half of a large onion, chopped
7 large carrots, peeled and chopped into one-inch pieces
3 medium russet potatoes
2 Tablespoons minced garlic
1 teaspoon powdered ginger
1 teaspoon turmeric
1 can full-fat coconut milk
salt and pepper to taste
Place the first five ingredients in the instant pot under the Soup/Broth setting and adjust the time to 8 minutes, allow it to natural pressure release. Once finished cooking, in small batches, use a food processor or blender to blend the ingredients into a smooth consistency. Pour each batch into a pot, add the remaining 4 remaining ingredients and stir well.
Garnish with a mint leaf and serve immediately.
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