Orange top - carrot soup


On April 27 we celebrate in our country because it is the king's birthday! Prepare a good base before you start partying with this festive Orange Carrot Soup from the Instant Pot multicooker. Or make this soup quickly and easily so that you have a quick, tasty and nutritious meal ready for after the party. You can cook like royalty with the Instant Pot!





  • 2 tablespoons extra virgin olive oil

  • 2 onions, chopped

  • 1 tsp table salt

  • 1 tbsp grated fresh ginger

  • 1 tbsp ground coriander

  • 1 tbsp ground fennel

  • 1 tsp ground cinnamon

  • 1L vegetable stock

  • 500ml water

  • 900 g carrots, peeled and cut into 2 cm pieces

  • 1/2 teaspoon baking soda

  • 2 tablespoons pomegranate molasses

  • 125 grams Greek yogurt

  • 75 g hazelnuts roasted, peeled and finely chopped

  • 1 bunch of finely chopped fresh coriander


1. Select Sauté on the Instant Pot and set the time for 5 minutes.

2. Once the display shows 'Hot', add the oil, onions and salt and cook until the onions are soft.

3. Stir in the ginger, coriander, fennel and cinnamon and cook until fragrant, then add the stock water, carrots and baking powder. Use a wooden spoon to deglaze the bottom of the inner pot and press Cancel.

4. Close the lid and select Pressure Cook. Set the time to 3 minutes and press Start.

e:normal"> 5. When the cooking program has finished, perform a quick pressure release, remove the lid and press Cancel.

6. Working in batches, process the soup in the blender until smooth, then return the processed soup to the inner pot.

7. Select Sauté again and set the time to 5 minutes. Bring the soup to the boil and season with salt and pepper.

8. Drizzle individual portions with pomegranate molasses and garnish with yogurt, hazelnuts and coriander before serving.

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