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Carrot Soup

Easy Fresh Carrot Soup

  • Author: Life is but a Dish
  • Yield: 4 1x

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.


Scale

Ingredients

  • 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:

  1. 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. 
  2. Add the carrots, potato, tomato, salt and pepper. Cook for 4-5 minutes, stirring occasionally. 
  3. 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. 
  4. 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:

  1. Heat Instant Pot using the saute function. Add the olive oil, onion and a small pinch of salt then cook for 2-3 minutes. 
  2. Add the carrots, potato, tomato, salt and pepper. Cook for 2-3 minutes, stirring occasionally. 
  3. Press cancel then add the chicken stock and stir to combine. 
  4. 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.