Instant Pot Curried Carrot and Apple Soup
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 (vegetarian, whole30) ready in about 40 minutes pairs medium carrots, peeled and chopped, medium yellow onion, diced, garlic cloves, minced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- 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.
- Step 2: Stir in 2 tsp curry powder and 1 tsp ground cumin, cooking for 1 minute until the spices become aromatic.
- 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.
- 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.
- Step 5: Carefully open the lid and use an immersion blender to puree the soup until smooth and creamy.
- Step 6: Stir in 1 cup full-fat coconut milk, adjust seasoning if needed, and warm through for 2 minutes on 'Sauté' low heat.
- Step 7: Serve hot, garnished with 2 tbsp fresh cilantro leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Curried Carrot and Apple Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Curried Carrot and Apple Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium yellow onion, diced from drying out.
Can I substitute ingredients in Instant Pot Curried Carrot and Apple Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Curried Carrot and Apple Soup for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Instant Pot Curried Carrot and Apple Soup vegetarian?
Yes — this recipe is tagged vegetarian, whole30, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
