Instant Pot Curried Carrot and Apple Soup

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A vibrant and warming soup combining sweet carrots and tart apples with fragrant curry spices, made effortlessly in the Instant Pot. This Indian-inspired Whole30 recipe (vegetarian), ready in about 40 minutes, pairs carrots, peeled and chopped, green apple, peeled, cored and chopped, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 5, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 medium carrots, peeled and chopped
• 1 large green apple, peeled, cored and chopped
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 2 tsp curry powder
• 1 tsp ground cumin
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1.25 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro leaves for garnish

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Instructions

1. Step 1: Set the Instant Pot to 'Sauté' mode and heat 2 tbsp olive oil. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, cooking for 3-4 minutes until the onion softens and is fragrant.
2. Step 2: Stir in 2 tsp curry powder and 1 tsp ground cumin, cooking for 1 minute until the spices become aromatic.
3. Step 3: Add 6 chopped medium carrots, 1 large chopped green apple, 4 cups vegetable broth, 1.25 tsp salt, and 1/2 tsp black pepper. Stir to combine.
4. Step 4: Seal the Instant Pot lid and cook on high pressure for 12 minutes. Once done, allow natural pressure release for 10 minutes, then quick release remaining pressure.
5. Step 5: Carefully open the lid and use an immersion blender to puree the soup until smooth and creamy.
6. Step 6: Stir in 1 cup full-fat coconut milk, adjust seasoning if needed, and warm through for 2 minutes on 'Sauté' low heat.
7. Step 7: Serve hot, garnished with 2 tbsp fresh cilantro leaves.