Instant Pot Caramelized Carrot Soup
This Instant Pot Caramelized Carrot Soup is delectably silky and the carrots are elevated to sweet perfection thanks in the Instant Pot.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 lb carrots peeled and cores removed
- 1/2 cup butter 113g
- 1/8 cup water 30ml
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda 2.5g
- 2 1/2 cups chicken stock
- 2 tablespoons butter
Instructions
- Cut the carrots into quarters and remove the tough inner core. Cut the slices into 2” pieces.
- Press the saute mode of your Instant Pot and melt the 1/2 cup of butter. Add the carrots and stir to coat with butter. Sprinkle over the salt and baking soda. Pour in the water. Stir.
- Secure the lid and set the vent to sealing. Pressure cook on high for 20 minutes. Do a quick release of the pressure.
- Add the chicken stock and puree the soup in the pot with an immersion blender (or in a blender or food processor) until smooth. Heat on saute mode, no longer than 3 minutes. Turn off saute mode.
- Add the final 2 tbsp of butter and again puree with the immersion blender until the butter has melted and blended in.
Nutrition
Calories: 309kcalCarbohydrates: 17gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 66mgSodium: 931mgPotassium: 537mgFiber: 3gSugar: 8gVitamin A: 19670IUVitamin C: 7mgCalcium: 58mgIron: 1mg
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