Easy Carrot Soup {Top Instructions for Instant Cookers and Stoves}

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This easy carrot soup is a light and bright spring soup that you can make in your instant pot or on the stove.

Easy carrot soup

This carrot soup recipe is a great addition to the Easter dinner, but it's also one of my favorite year-round soup recipes!

Carrots are root vegetables, making them great for winter soups and stews, but they're also sweet, bright, and full of flavor, making them perfect for spring. If I had to compare it to something, I'd say it's like a sweeter tomato soup. I bet you didn't expect that!

I think it is the acidity, the sweetness and the texture that reminds me of tomato soup. All I can tell you is that it pairs perfectly with a grilled cheese sandwich!

I have been making this beautiful and simple carrot soup for years and today I am going to share how to make it in your instant pot or in an old school pot right on the stove. Both are easy, both are delicious!

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What is in the carrot soup?

Like my asparagus soup, my carrot soup is made with just 4 simple ingredients:

  1. Carrots, washed, peeled and cut into small pieces
  2. Onion, thinly sliced
  3. Chicken broth or vegetable broth
  4. Lemon juice

That lemon juice is the key to an amazing carrot soup. Carrots are sweet and while salt helps balance that out, lemon juice really takes it to the next level. When you squeeze the lemon into the whole soup it lights up in this delicious spring dish!

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How to make carrot soup in the instant pot:

  1. Place the carrots and onion in the instant pot.
  2. Add the broth to the instant pot and the block list instead.
  3. Turn the valve to SEALED and set it to HIGH pressure for 10 minutes.
  4. When the timer goes off, press cancel and let the instant cooker release naturally for 5 minutes before turning the valve to VENTILATION to release the remaining pressure.
  5. Open the lid and use a bar blender (immersion blender) to puree the contents until smooth. Note: At this point, if the soup is thicker than you prefer, you can add more stock until you get the desired consistency.
  6. Add the lemon juice and salt and pepper to taste.

How to make carrot soup on the stove:

  1. Bring the liquid to a boil, then reduce to a simmer and cover with a lid.
  2. Place the carrots and onions in a saucepan and fill with broth until covered.
  3. Let the vegetables simmer for about 30 minutes or until they are extremely soft.
  4. Using a bar blender, or regular blender, puree vegetables and broth until smooth.
  5. Add more stock if necessary to get the consistency you want.
  6. Add salt and pepper to taste.
  7. Add the lemon juice and salt and pepper to taste.

Do I have to have an immersion blender?

I love being able to put my immersion blender in the pot, turn it on, and puree everything into a smooth soup. It makes life so much easier. If you don't have one, you can pour everything into a blender and get the same end result.

With what to decorate carrot soup:

  • I like to add a little soft goat cheese to mine. It melts when you hit the hot soup and the spicy cheese pairs very well with the carrots and lemon.
  • You can also add a swirl of thick cream or fresh cream.
  • Delicious and buttery homemade croutons would make an amazing addition, too.

Want more easy soup recipes?

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Easy carrot soup

This easy carrot soup is a light and bright spring soup that you can make in your instant pot or on the stove.

  • 2 pounds carrots, sliced
  • 1 yellow onion, sliced
  • 6 cups chicken stock or vegetable stock, + more if needed after mixing
  • 2 tablespoons of lemon juice
  • Salt and pepper to taste

Instant pot instructions:

  • Place the carrots and onion in the instant pot.

  • Add the broth to the instant pot and the block list instead.

  • Turn the valve to SEALED and set it to HIGH pressure for 10 minutes.

  • When the timer goes off, press cancel and let the instant cooker release naturally for 5 minutes before turning the valve to VENTILATION to release the remaining pressure.

  • Open the lid and use a bar blender (immersion blender) to puree the contents until smooth. Note: At this point, if the soup is thicker than you prefer, you can add more stock until you get the desired consistency.

  • Add the lemon juice and salt and pepper to taste.

  • Enjoy!

Stove main instructions:

  • Bring the liquid to a boil, then reduce to a simmer and cover with a lid.

  • Place the carrots and onions in a saucepan and fill with broth until covered.

  • Let the vegetables simmer for about 30 minutes or until they are extremely soft.

  • Using a bar blender, or regular blender, puree vegetables and broth until smooth.

  • Add more stock if necessary to get the consistency you want.

  • Add salt and pepper to taste.

  • Add lemon juice to taste.

  • Enjoy!

Calories: 58kcal, Carbs: 12g, Protein: 1g, Cholesterol: 2mg, Sodium: 137mg, Potassium: 396mg, Fiber: 3g, Sugar: 6g, Vitamin A: 19055IU, Vitamin C: 9.4mg, Calcium: 42mg, Iron: 0.4 mg

Nutrition Disclaimer: We are not certified nutritionists. Nutritional data is an estimate and is provided as a courtesy. They are generated by an online API that recognizes names and quantities of ingredients and performs calculations based on serving size. Results may vary.

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