❤️About This Recipe
Texture: It is thick, smooth, slightly creamy (without adding any cream) soup yet it is light on the stomach. Taste: This soup has the right balance of sweet and slightly tangy taste. It tastes mild yet full of refreshing flavors.
Healthy meal: This soup make a filling, healthy and nutritious meal when served with a few soup crackers or toasted crusty bread. Comforting & weeknight-friendly: It is perfect for chilly cold winter nights. This makes a comfy, filling dinner. Make a big batch and freeze the leftover for later busy days.
🧾Ingredient Notes
Here is the pic of the ingredients used in making instant pot carrot tomato soup. The detailed amount is mentioned in the recipe card below.
Carrots: I have used default orange carrots. If you are using yellow or purple carrots then it’ll change the color of the soup. Tomatoes: I highly recommend using Roma or plum tomatoes. Beefsteak or vine-ripe tomatoes don’t give good flavor. Potato: It is added to thicken the soup and it also adds a subtle creaminess to the soup. Ghee: It adds subtle richness and a nice flavor. You can use unsalted butter instead. If making it vegan then skip it. Cilantro: Use the leaves and stalks everything here. Whenever I use cilantro for garnishing, I use only leaves. But here we are going to grind it into a puree so stalk is also added. It adds a nice flavor and some nutrients to the soup. Vegetable stock: Instead of buying veggie stock packs, I prefer to use ‘Better than bouillon vegetable base’. I always keep a jar of it in the refrigerator. You just have to mix it up in hot water and your vegetable stock is ready.
👩🍳How To Make Carrot Tomato Soup? (Stepwise Pics)
- Add all the ingredients (Carrots, tomatoes, potato, cilantro, ginger, garlic, salt, peppercorns, ghee) in instant pot liner.
- Also, add vegetable stock.
- Stir well to combine.
- Cover the instant pot with a lid and keep the valve to sealing. Cook on manual (high pressure) for 5 minutes. Let the pressure release naturally. If in rush then you can manually release the pressure after 5 minutes. Once the pin drops open the lid.
- Make a smooth puree using an immersion blender.
- If needed you can reheat until it starts boiling and serve.
💭Expert Tips
Use vegetable stock not water: It adds a nice depth of flavor to the soup. So choose the brand that you like its flavor and taste. Canned tomatoes vs Fresh tomatoes: I always try to reduce the use of processed or canned food in my kitchen. So I have used fresh Roma tomatoes here. If you want you can use whole, peeled tomatoes (preferably San Marzano tomatoes).
🥣 Storage Instructions
In the refrigerator, it stays good for up to 4-5 days in an airtight container. In the freezer, soup stays good for up to 3 months. Let the soup cool down completely before freezing. To thaw, transfer the soup container from the freezer to the refrigerator and let it thaw overnight. Gently reheat and serve.
🍽 Serving Ideas
Light meal: Garnish with red chili flakes, add some soup crackers or croutons and enjoy as a light meal. Filling meal: Serve a toasted crusty bread or sandwich (e.g. grilled cheese, spinach corn sandwich, chili cheese sandwich) or garlic cheese bread along with your soup. Starter or Appetizer: Serve in smaller portions garnished with croutons or crackers as a starter soup.
Check Out Other Healthy Soup Recipes
Broccoli potato soup (Instant pot) Quinoa vegetable soup (Instant pot) Spinach soup Roasted tomato soup Butternut squash soup
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