INSTANT POT Carrot Almond Soup | Perfect winter treat

"To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring" ~George Santayana

Instant Carrot Almond Soup, and why not!

...and so I am in love with the weather upon us right now. Cold wintery mornings that greet you is a comfort from the scorching summer and lashing monsoons that hit our city every year. And while the nice cool nip is here ,thought why not make the most of it... Soups are so welcome at home, we love most varieties. My current favourite being Thai Style Coconut Noodle Soup.

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Click here for 21 varieties of easy, flavourful soups you can make at home with basic pantry essentials.

With this carrot almond soup, it's sheer luxury to sip through this warm comfort while you ponder over the day ahead or how the day went by, depending on whether you slurp this for lunch or supper. Either way, it's full of body, warmth and fresh goodness that will promise to leave you satiated. 

Easy to make n delicious too, let's get on to the recipe. I made this in the Instant Pot (hoping I can share that video shortly) but the same can be achieved in the Pressure cooker / a heavy Soup Pot too. This original recipe posted earlier in 2013 used a pressure cooker, but with Instant Pot, things are much easier and hands free, so thought of updating here.

FAQs to make the best Carrot Almond Soup

1. Can I make this without butter ? The entire soup is Gluten Free and Vegan and the butter was added only for the pics.
2. Can I use the Pressure Cooker / Soup Pot to make this ? Absolutely. Just ensure to have a thick bottomed pan for use
3. Can I add more butter? Absolutely, you can sautè the carrots in butter for extra body and richness. We prefer using Olive oil for all my soups
4. Can I skip the aromats - garlic and onion? well, they add a lot of kick to the soup. Unless you are allergic or don't consume them, please do use the aromats.
5. What can I sub for almonds in case of a nut allergy? You may want to add a few florets of Cauliflower to add more body and creaminess

Click here to watch how to make Vegetable Stock at home using Vegetable scraps.

Prep time -10 min | Cook time - 20 mins | Serves - 4

Difficulty level : easy

Serving suggestions: warm breads,baked croutons or a dollop of butter

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Ingredients to make Instant Pot Carrot Almond Soup: 

• 300 grams Carrots (grated)
• 2 teaspoon Almonds (soaked in warm water for 10 mins)
• 2 teaspoon Olive oil
• 2 pods Garlic (minced)
• ½ teaspoon Ginger (minced)
• 1 medium Onion (minced)
• 1 Tomato (Sour, large)
• 3 cups Homemade Veg Stock
• 2 teaspoon Split green gram (Moong dal - soaked for 10 mins)
• 1 teaspoon salt
• ½ teaspoon Black pepper (Whole)
• ½ tablespoon White pepper powder
• 1 bay leaf

Pin this INSTANT POT Carrot Almond Soup Recipe now!

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How to make the best INSTANT POT Carrot Almond Soup:

1. In a pressure cooker / Instant Pot , heat up some olive oil. If using INSTANT POT, set to SAUTE MODE FOR 7 mins. 
2. Add bay leaf, whole black pepper.
3. Fry the onions, ginger and garlic till slightly brown. Then add the grated carrots ,tomato and sauté for 2 mins and the soaked almonds. Fry for two mins
4. Add the moong dal and fry further for 1-2 mins. 
5. Pour 3 cups of boiling water OR Veg Stock  and pressure cook for 2 whistles. 
6. If using INSTANT POT,  CANCEL SAUTE and set to MANUAL MODE for 5 mins. NPR after 10 mins
7. Once the pressure is released, remove the bay leaf, cool slightly and purée. I used an immersion stick blender to puree immediately after I removed the bay leaf. However as the almonds are added, make sure you puree really well. 
8. Do NOT strain - the fibre would be lost (a personal choice though :p) 
9. Pour to a soup pot or heavy bottomed vessel.
10. If using INSTANT POT, set SAUTE MODE for 5 mins.
11. Let it simmer (not boil) for 2-3 mins in a pressure pan.
12. Transfer to a soup bowl and serve warm with a dollop of vegan butter. 
13. Enjoy the goodness of a warm, hearty soup 🙂 

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Notes:

1. Moong dal (split green gram) and almonds are optional, but they add to the texture. For a non-vegan version feel free to use low fat cream at the end.
2. If using shallots / Onions , fry them along with the garlic and pressure cook along with the carrots & almonds
3. For a different variant, garnish this soup with caramelised garlic.
4. Use fresh carrots. Grating them quickens the cooking process. Either Delhi carrots (red) or Orange can be used.
5. Tomato is added to cut the sweetness of the Carrots. Ditto with Whole Black pepper and Ginger. Be sure not to skip these.
6. Homemade Veg Stock is preferred at home. However, if you  are using Canned Stock, be sure to dial down the salt added. 

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Instant Pot Carrot Almond Soup | GF,Vegan

Kalyani

A delicious Vegan and Gluten Free Soup made with the goodness of carrots and almonds. Served best when hot with toasted bread or dinner rolls

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Soup

Cuisine International

Servings 4 people

Equipment

• Instant Pot
• Hand Blender
• Grater

Ingredients

  

1x2x3x

• 300 grams Carrots grated
• 2 teaspoon Almonds soaked in warm water for 10 mins
• 2 teaspoon Olive Oil
• 2 pods Garlic pods minced
• ½ teaspoon Ginger minced
• 1 medium Onions minced
• 1 Tomato Sour, large
• 3 cups Homemade Veg Stock
• 2 teaspoon Split green gram Moong dal - soaked for 10 mins
• 1 teaspoon salt
• ½ teaspoon Whole Black Pepper
• ½ tablespoon White pepper powder
• 1 Bay leaf

Instructions

 

• In a pressure cooker / Instant Pot , heat up some olive oil. If using INSTANT POT, set to SAUTE MODE FOR 7 mins.
• Add bay leaf, whole black pepper.
• Fry the onions, ginger and garlic till slightly brown. Then add the grated carrots ,tomato and sauté for 2 mins and the soaked almonds. Fry for two mins
• Add the moong dal and fry further for 1-2 mins.
• Pour 3 cups of boiling water OR Veg Stock  and pressure cook for 2 whistles.
• If using INSTANT POT,  CANCEL SAUTE and set to MANUAL MODE for 5 mins. NPR after 10 mins
• Once the pressure is released, remove the bay leaf, cool slightly and purée. I used an immersion stick blender to puree immediately after I removed the bay leaf. However as the almonds are added, make sure you puree really well.
• Do NOT strain - the fibre would be lost (a personal choice though :p)
• Pour to a soup pot or heavy bottomed vessel.
• If using INSTANT POT, set SAUTE MODE for 5 mins.
• Let it simmer (not boil) for 2-3 mins if using pressure pan
• Transfer to a soup bowl and serve warm with a dollop of vegan butter.
• Enjoy the goodness of a warm, hearty soup 🙂

Notes

• Moong dal (split green gram) and almonds are optional, but they add to the texture. For a non-vegan version feel free to use low fat cream at the end. 
• If using shallots / Onions , fry them along with the garlic and pressure cook along with the carrots & almonds
• For a different variant, garnish this soup with caramelised garlic.
• Use fresh carrots. Grating them quickens the cooking process. Either Delhi carrots (red) or Orange can be used.
• Tomato is added to cut the sweetness of the Carrots. Ditto with Whole Black pepper and Ginger. Be sure not to skip these.
• Homemade Veg Stock is preferred at home. However, if you  are using Canned Stock, be sure to dial down the salt added. 

Keyword Appetiser, Carrot, Gluten Free, Instant Pot Recipes, Kids Food, Vegan, Winter

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