Pressure Cooker Creamy Carrot Soup
Pressure Cooker Creamy Carrot Soup is a rich and delicious 20 minute vegetarian soup recipe made in your Instant Pot! Carrots, onion, apple, ginger and cream cheese all come together in your blender to make this amazingly smooth and flavorful soup.
- 3 Tbsp. butter
- 1 medium onion diced
- 2 lb. carrots peeled and roughly chopped
- 1 apple peeled and roughly chopped
- 1 Tbsp. Better than Bouillion Chicken Base
- 1 Tbsp. ginger paste
- 1/2 tsp. dried thyme
- 1/2 tsp. salt
- 4 c. chicken stock
- 8 oz. cream cheese
Turn your pressure cooker to saute and add the butter. Cook until melted and add the diced onions. Add all of the remaining ingredients except the cream cheese to the pot and cook and close the lid and turn the valve to seal.
Cook on high pressure for 5 minutes. Do a quick pressure release and add everything to a blender. Once smooth, add the cream cheese to the blender and blend on high for 2-3 minutes until everything is well blended.
Optionally garnish with creme fraiche.
(If you have a smaller blender, blend it in 2 batches and stir back together in the IP)