Description
This restaurant-quality Easy Fresh Carrot Soup can be served hot or cold, made stove top or in an Instant Pot, and tastes incredible every time.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, medium dice
- 4 large carrots, peeled and diced
- 1 medium yukon gold or yellow potato, peeled and diced
- 1 medium tomato, chopped
- 4 cups low sodium chicken stock (or veggie broth)
- 1 teaspoon salt
- ¼ teaspoon pepper
- Chopped parsley for garnish
Instructions
Stove Top Instructions:
- Heat a large pot over medium/high heat. Add the olive oil, onion and a small pinch of salt then cook for 2-3 minutes.
- Add the carrots, potato, tomato, salt and pepper. Cook for 4-5 minutes, stirring occasionally.
- Add the chicken stock and bring mixture to a boil. Once boiling, turn heat to low and simmer for 20-25 minutes until veggies are very soft.
- Turn off heat and blend soup using an immersion blender, or pour gently into a blender. Blend until smooth and creamy. Garnish with chopped parsley.
Instant Pot Instructions:
- Heat Instant Pot using the saute function. Add the olive oil, onion and a small pinch of salt then cook for 2-3 minutes.
- Add the carrots, potato, tomato, salt and pepper. Cook for 2-3 minutes, stirring occasionally.
- Press cancel then add the chicken stock and stir to combine.
- Close the lid, make sure the pot is sealed and cook on high pressure for 5 minutes. Turn off heat and blend soup using an immersion blender, or pour gently into a blender. Blend until smooth and creamy. Garnish with chopped parsley.