Spicy Curried Carrot Soup (Instant Pot edition)
This is Dusty's recipe for his famous Curried Carrot Soup which we sold last winter. We've had several requests for it this season, and I'm sorry to say that it doesn't look like we have the bandwidth to get any going -- so we're publishing this so you can make it yourself!
NOTE this recipe is UNTESTED at this scale! This is approximately a third of a batch of what we made at the stand, but none of the components are ratio critical so we feel pretty good about it.
- 2 lbs Carrots
- 1 large-ish Onion white or yellow
- 1 knob Fresh Ginger about an ounce
- 1 glug Olive Oil or Sunflower Oil or Canola Oil
- 1 small knob Fresh Turmeric about half an ounce
- 1½ tsp Coriander
- 1½ tsp Cumin
- ¼ tsp Cinnamon
- ⅛ tsp Cayenne Pepper or more or less to taste!
- 1 tbsp Kosher Salt We use Morton's Kosher; if you're using table salt, add less for now!
- 3 cups Vegetable Stock or water
- 2 tsp Keepwell Sorghum Molasses Vinegar or sub apple cider vinegar, but use a little less to start
- Salt to taste
Peel carrots and cut into 1-2" lengths
Chop onion (size not critical)
Grate or chop ginger and turmeric
On the Instant Pot, press Sauté, then use the Adjust button to set it to Less. When liner pot is hot-ish, add the glug of oil and swirl it around, then add the onions.
Cook onions, stirring frequently, until fully soft and starting to turn golden brown.
Add ginger and turmeric and saute for another minute or two.
Add coriander, cumin, cinnamon, cayenne, and salt, and stir to combine.
Add veg stock. If liquid doesn't fully cover the veggies, add water until everything's pretty much covered.
Put the lid on the Instant Pot and put it in sealing mode.
Press the Manual button, then make sure the pressure level is set to High. If it's not, press the Pressure Level button until it shows High. Then, use the plus and minus buttons to set the cooking time for 20 minutes.
Have a glass of wine or something. Make a salad to go with dinner? Whatevs, you've got 30 minutes or so.
When the cooking cycle is completed, quick release whenever you're ready.
Blend it up
Using an immersion blender, blend the soup until it's smooth.
Taste for salt -- careful, it's hot! And add a little more if desired. (We'd probably add another teaspoon and a half or so.)
Add vinegar, and blend in.
Taste again, and adjust salt and/or vinegar as desired.
Stove top adjustments
If you're making this on the stove (totally allowed), just saute the onions, etc, in a dutch oven or soup pot, then add everything to that pot. Add a little extra water, and simmer until carrots are falling apart, maybe like an hour.