Here is an easy Instant Pot recipe that takes minutes from start to finish. The original version of carrot soup from my sister Susan has been enjoyed at many family gatherings as a first course and gratefully passed down to family and friends.
My updated version adds a knob of spicy ginger, light brown sugar and a bit more curry. The difference is smooth and creamy, more what the French describe as a "bisque." This bisque is naturally thick without the addition of cream. But true to a bisque, you can add a bit of cream just before serving. Intensify the bright orange carrot color by adding a teaspoon of turmeric.
You can use the food processor to slice the vegetables. Cut pieces to fit down the feed tube and use the slicing disc attachment. This bisque is a blank canvas in which you can introduce your own ingredients. Some ideas: sweet potatoes, honey, apples or orange zest. Use vegetable stock and canola oil to make this a vegan bisque.
Top with basmati rice or couscous, a dollop of sour cream and a sprinkle of curry powder. A few leaves of cilantro will brighten the flavors.
Contact Lorraine Fina Stevenski at email@example.com.
Instant Pot Carrot Curry Ginger Bisque
1 ½ pounds carrots
1 large sweet onion
3 medium russet potatoes
3 stalks celery, with leaves or without
1- to 2-inch piece of fresh ginger
2 tablespoons unsalted butter (or canola oil)
3 cloves garlic, whole
2 tablespoons light brown sugar
2 heaping teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
4 cups chicken stock (or vegetable stock)
For serving: cooked basmati rice, sour cream, cilantro leaves
Peel the carrots, onion and potatoes. Cut into 2-inch pieces. Cut the celery into 2-inch pieces; keep the leaves on if you like. Peel the skin off the ginger and keep in one piece. Now you are ready to make the soup.
Press the Saute setting on the Instant Pot and heat the butter (or canola oil). Add all the cut vegetables, garlic cloves and peeled ginger and saute for 5 minutes, stirring every so often. Sprinkle in the brown sugar, curry powder and salt and pepper and continue to saute and stir for another minute to coat everything with seasoning. Pour in the stock and stir well to coat. Make sure stock covers all the vegetables.
Secure the lid and move the pressure release to Sealing. Press Cancel to reset the cooking program. Press Soup/Broth and set the cooking time for 10 minutes at High pressure.
After the cooking time is finished, perform a quick pressure release by moving the Pressure Release to Venting. Use a long tong to move the valve as it can be quite hot as the steam escapes. Wait for all the pressure to release and open the pot.
Remove the ginger. Using an immersion blender, puree the soup until smooth and thick. Taste and adjust the bisque with more salt, more curry powder or more brown sugar as you like.
Ladle the soup into a deep bowl, add a portion of rice, a drizzle of sour cream and a sprinkle of curry powder. A few leaves of fresh cilantro will brighten the soup.
Source: Lorraine Fina Stevenski