Recipe

Instant Pot Vegan Carrot Soup

Warm yourself on chilly days with this cozy vegan carrot soup.

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Prep: 10 minutes
Cook: 8 minutes
Total: 38 minutes
Additional Time: 20 minutes

Ingredients

4 carrots — count retained
1 potato — count retained
1 onion — count retained
2 cloves garlic — package or uncertain unit retained; no metric conversion
1 bay leaf — count retained
4.9 mL salt (volume measure)
4.9 mL turmeric (volume measure)
sprig of mint optional — count retained
473 mL water (volume measure)
237 mL cashews (volume measure)
237 mL water (volume measure)
4.9 mL sweet paprika (volume measure)

Base draft — original amounts

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4 carrots
1 potato
1 onion
2 cloves garlic
1 bay leaf
1 tsp salt
1 tsp turmeric
sprig of mint optional
2 cups water
1 cup cashews
1 cup water
1 tsp sweet paprika

Instructions

Peel carrots and potato. Chop potatoes, carrot, & onion roughly into quarters.
Add all ingredients to the inner pot of the Instant Pot. Pour in 2 cups of water.
Close the lid and set the vent to 'Sealing.' Pressure/Manual cook 8 MINUTES on high pressure.
Manually release the steam when it has finished pressure cooking and allow to cool for 10 minutes.
Meanwhile, blend 1 cup water and cashews until completely smooth. Set aside.
Put Instant Pot ingredients in blender and blend until smooth. Stir in half of the cashew cream.
Serve in bowls as soup or pour over rice for a satisfying meal. Drizzle with more cashew cream and sprinkle with paprika.

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https://adfreecook.com/instant-pot-vegan-carrot-soup/