3 ½pounds(1.6kg) carrotspeeled and cut into chunks
2bell pepperdeseeded and chopped
4green onions (spring onions) sliced
2teaspoonsginger purée
2teaspoonsgarlic purée
1teaspoonchopped thyme
1teaspoonground cumin
¼teaspoonground pimento (allspice)
¼teaspoonground nutmeg
scotch bonnet pepper to taste(optional)
5 ½cups(1.35 l) vegetable stock
½cup(120 ml) half fat coconut milk
salt and pepperto taste
Instructions
Instant Pot Instructions:
Add all ingredients to the Instant Pot insert. Place the lid on your Instant Pot and lock. Set the vent to 'sealing,' position.
Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes.
When cook time is done, release the pressure with a quick pressure release.
Then let the Jamaican carrot soup cool for a few mins before puréeing with an immersion blender.
Dish up into bowls, add the toppings of your choice, and serve.
Stovetop Instructions:
Heat a soup pot on stovetop over medium heat and spray bottom with cooking spray.
Add in the sliced green onions and sauté for 30 seconds.
Then add carrots, pepper, ginger, garlic, cumin, thyme, pimento, nutmeg ans scotch bonnet (if using) and stir for 1 minute so the flavors develop.
Pour in the stock, add salt and pepper, and bring the mixture to a boil.
Reduce the heat and simmer for about 10 minutes, until the carrots are soft.
Switch off heat and allow the soup to cool. Then purée using an immersion blender.
Next, add in the coconut milk mix well and adjust the seasonings to suit your taste.
Warm the curried carrot soup thoroughly and garnish with toppings of your choice before serving.
Notes
Use fresh, vibrant carrots for the best flavor. The freshness of your ingredients, especially the carrots, will significantly impact the taste of the soup.
Season the soup gradually and taste as you go. You can always add more salt and pepper later, but it's challenging to fix an overly salty dish.
Cook time does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
For a thicker curried carrot soup reduce the liquid by about a half cup. For a thinner soup add an extra cup of stock.
You can use a tabletop blender if you don't have an immersion blender.
If not vegan, feel free to use chicken stock instead of vegetable stock.
You can also make this Instant Pot Carrot Ginger Soup with full fat coconut milk if desired.
Using green onions gives you all the flavor without the longer cook time.
There is just 1 Blue Plan SmartPoint in a serving of this vegan carrot soup recipe.