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Gingered Carrot & Sweet Potato Soup – Instant Pot
When wuff was putting together Wolfenoot menu ideas, 
femmpaws regaled wuffy with a story of one of the friendly wolves she'd known, breaking into a friend's garden and devouring most of their new-grown carrots.
So, in honor of that veggie-friendly wolf, Vrghr decided to include an item in his Wolfenoot feast featuring carrots. This soup is the result!
And MY, but wasn't that a great choice! This turned out SO GOOD! Everyone at the table demanded that wuffy forward them the recipe he'd been working off of, so that they could create it next time they wanted something warm and tasty to counter chilly winter winds!
Sweet, yet not overly so, with savory notes. Rich, but not heavy. Creamy, with lingering taste on the tongue. Oh, and did Vrghr mention that it only needed about 15 minutes of the cooks time, and a bit over a half hour to create? And it's all made in one instant pot - type cooking device, so clean up and mess is nearly non-existent!
Not to mention it really looks nice on the table, with vibrant colors and enticing aroma.
WOOT! This is totally a winner in wuffy's book!
VEGETARIAN FRIENDLY too! (when made with vegetable broth, as wuffy did)
Ingredients:
2-3 medium Sweet Potatoes, peeled and cut into cubes/chunks
4-5 Carrots, chopped (or about 1.5 lb of those prepared "baby" carrots)
1 sweet Apple (honeycrisp, gala, etc.), peeled, cored, and chopped
2 tablespoons Butter
1 medium Onion, diced
2 tablespoons Minced Garlic
2 tablespoons grated fresh ginger (or ginger paste)
1 tablespoon Lemon Juice
2 teaspoons Turmeric
2 teaspoons Curry Powder
1/2 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon ground Black Pepper
4 cups chicken or vegetable stock (or 4 cups water + 4-5 teaspoons Better than Bullion chicken/veggy stock)
1 (14-ounce) can coconut milk
(Optional) 1 tablespoon Maple Syrup
Yogurt or heavy cream or coconut milk for drizzling
Sprinkle of Paprika or Nutmeg for garnish
Directions:
Set instant pot to brown/saute - high
Heat butter, and add diced onion. Saute until onion is starting to brown a bit (about 10 minutes). Add the minced garlic and continue to saute for another couple minutes, until garlic is fragrant but NOT browned.
Add remaining ingredients except the coconut milk.
Change Instant Pot to Pressure (high) mode. Put on lid and close vent to Pressure mode. Pressure Cook for 8-10 minutes
Do a quick release
Using an immersion blender, blend the soup until smooth
Stir in Coconut Milk
Ladle into bowls and garnish with a drizzle of extra coconut milk, heavy cream, yogurt, etc., and a
little sprinkle of sweet paprika or nutmeg
!DEVOUR!
femmpaws regaled wuffy with a story of one of the friendly wolves she'd known, breaking into a friend's garden and devouring most of their new-grown carrots. So, in honor of that veggie-friendly wolf, Vrghr decided to include an item in his Wolfenoot feast featuring carrots. This soup is the result!
And MY, but wasn't that a great choice! This turned out SO GOOD! Everyone at the table demanded that wuffy forward them the recipe he'd been working off of, so that they could create it next time they wanted something warm and tasty to counter chilly winter winds!
Sweet, yet not overly so, with savory notes. Rich, but not heavy. Creamy, with lingering taste on the tongue. Oh, and did Vrghr mention that it only needed about 15 minutes of the cooks time, and a bit over a half hour to create? And it's all made in one instant pot - type cooking device, so clean up and mess is nearly non-existent!
Not to mention it really looks nice on the table, with vibrant colors and enticing aroma.
WOOT! This is totally a winner in wuffy's book!
VEGETARIAN FRIENDLY too! (when made with vegetable broth, as wuffy did)
Ingredients:
2-3 medium Sweet Potatoes, peeled and cut into cubes/chunks
4-5 Carrots, chopped (or about 1.5 lb of those prepared "baby" carrots)
1 sweet Apple (honeycrisp, gala, etc.), peeled, cored, and chopped
2 tablespoons Butter
1 medium Onion, diced
2 tablespoons Minced Garlic
2 tablespoons grated fresh ginger (or ginger paste)
1 tablespoon Lemon Juice
2 teaspoons Turmeric
2 teaspoons Curry Powder
1/2 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon ground Black Pepper
4 cups chicken or vegetable stock (or 4 cups water + 4-5 teaspoons Better than Bullion chicken/veggy stock)
1 (14-ounce) can coconut milk
(Optional) 1 tablespoon Maple Syrup
Yogurt or heavy cream or coconut milk for drizzling
Sprinkle of Paprika or Nutmeg for garnish
Directions:
Set instant pot to brown/saute - high
Heat butter, and add diced onion. Saute until onion is starting to brown a bit (about 10 minutes). Add the minced garlic and continue to saute for another couple minutes, until garlic is fragrant but NOT browned.
Add remaining ingredients except the coconut milk.
Change Instant Pot to Pressure (high) mode. Put on lid and close vent to Pressure mode. Pressure Cook for 8-10 minutes
Do a quick release
Using an immersion blender, blend the soup until smooth
Stir in Coconut Milk
Ladle into bowls and garnish with a drizzle of extra coconut milk, heavy cream, yogurt, etc., and a
little sprinkle of sweet paprika or nutmeg
!DEVOUR!
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 1280 x 1108px
File Size 2.59 MB
Listed in Folders
That last bit can be tricky - they can have so many options that, despite trying to make the controls as simple as possible, there can still be a significant learning curve for the first few meals. But it'll quickly become second nature. Especially as wuff has discovered, one tends to use the same 2-3 buttons for most everything, and the others are like all those extra controls on the old tube Philco radios - never get touched and just used as spare knobs if you break one you needed. *grin*
The flavor will change slightly, but not a lot, if you use cream, evaporated milk, half&half, or even some yogurt or whole milk there. The whole milk is likely to make the result a bit thinner too, but you can compensate by reducing the amount of vege/chicken broth a little bit.
You could even sub in some mascarpone cheese, it would be a bit thicker. Or perhaps some sour cream if you add the optional maple syrup to counter the tartness a bit.
All those should work to bring the "creamy" factor up, with somewhat different but subtle results to the flavor.
You could even go without any of that - just taste and see how you like the result that way. It would have more of a veggie and less of a creamy texture, and be missing the subtle coconut complexity, but would likely still taste pretty darn good!
Hope that's helpful! *hugs*
You could even sub in some mascarpone cheese, it would be a bit thicker. Or perhaps some sour cream if you add the optional maple syrup to counter the tartness a bit.
All those should work to bring the "creamy" factor up, with somewhat different but subtle results to the flavor.
You could even go without any of that - just taste and see how you like the result that way. It would have more of a veggie and less of a creamy texture, and be missing the subtle coconut complexity, but would likely still taste pretty darn good!
Hope that's helpful! *hugs*
Thank you!
This was definitely a good soup! And so EASY to create too! Just chopped up the yams/sweet potatoes and the apple, and diced the onion, and all the "cook prep" stuff was done. Rest of it was just putting things in the pot and letting that do its thing.
Gotta love those little "all-in-one" appliances. They sure make life in the kitchen a lot easier for the tasks they're suited for.
This was definitely a good soup! And so EASY to create too! Just chopped up the yams/sweet potatoes and the apple, and diced the onion, and all the "cook prep" stuff was done. Rest of it was just putting things in the pot and letting that do its thing.
Gotta love those little "all-in-one" appliances. They sure make life in the kitchen a lot easier for the tasks they're suited for.
It really was a lovely combination! Wuff was worried about being too sweet to go as dinner dish, but it really had a nice balance.
And such a PRETTY bowl of color too!
Though it could be done on stove top (would take longer), that instant pot thing made the job SO simple! There really is no excuse not to try it, if one is worried at the effort involved.
Enjoy!!
And such a PRETTY bowl of color too!
Though it could be done on stove top (would take longer), that instant pot thing made the job SO simple! There really is no excuse not to try it, if one is worried at the effort involved.
Enjoy!!
Wonderful! Glad you enjoyed it!
Yes, Vrghr was a little concerned about the over-all sweetness, since wuff was offering it as a side for a savory meal. But it really turned out to have a pretty nice balance. For those who like a sweeter result, the optional Maple Syrup would tilt things that way. But Vrghr really liked the more subtle sweetness the version without it had.
Happy to hear you enjoyed the results! Thanks so much for letting this wuff know!
Yes, Vrghr was a little concerned about the over-all sweetness, since wuff was offering it as a side for a savory meal. But it really turned out to have a pretty nice balance. For those who like a sweeter result, the optional Maple Syrup would tilt things that way. But Vrghr really liked the more subtle sweetness the version without it had.
Happy to hear you enjoyed the results! Thanks so much for letting this wuff know!
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