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"Instant" Carrot Soup Cocktails

With springtime holidays right around the corner, it seems to me that carrot soup is a must! It's perfect for Easter and Passover. The soup comes together so quickly in the Instant Pot but can be prepared just as easily on the stove. Aromatics like onions and garlic are sauteed and then flavored with two different curries, coriander, and lemongrass. Delicately flavored it gets a small dose of Greek yogurt to add some creaminess. I like to serve this soup with appetizers in small cups. It's great, no spoons and everyone gets a few sips.

Ingredients for "Instant" Carrot Soup:

2 pounds carrots, peeled and cut into 1-2" chunks

1 quart of chicken or vegetable broth

1 tablespoon unsalted butter

1 tablespoon olive oil

1 large onion, chopped

1-2 stalks celery, sliced

1 tablespoon fresh lemongrass

1 clove garlic, chopped

1 teaspoon coriander

1/2 teaspoon curry

1/2 teaspoon ground ginger

1/2 teaspoon hot madras curry

1/2 teaspoon turmeric

1 7- ounce container of Greek Yogurt, divded

kosher salt

black pepper

Optional: fresh cilantro, micro greens, and pomegranate seeds for garnish

This soup is made in an Instant Pot. I have a 6 cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.

Time-Saving Tip: The soup can be made in advance up to adding in the yogurt. Add the yogurt once the soup is reheated.

Let's see what we need.

We're ready to cook.

Set the Saute function of the Instant Pot to 8 minutes. Add the butter, oil, and onion to the pot. Saute 2 minutes and then add the garlic and continuing cooking for a minute. Then add the carrots, celery, and lemongrass; saute 2 minutes. Now add the curry, hot madras curry, coriander, turmeric, and ginger. Saute for 2 more minutes then add the broth. Hit cancel on the Instant Pot and set for 20 minutes on high pressure. Let the pot naturally release.

I like to decorate the finished soup with Greek yogurt. This is optional, but this is how I do it. While the soup cooks mix 4 tablespoons of yogurt with 7 teaspoons of water until smooth. Pour in a squeeze bottle. Set aside.

Once the pressure releases remove the lid. Puree the soup using a hand blender. Add 4 tablespoons of Greek Yogurt and whisk. Taste...if needed, add a little salt and pepper.

It's ready! This soup looks so pretty and is delicious. For a holiday dinner, I love serving it in small portions and passing them out as a pre-meal treat. Everyone loves them I actually use punch glasses for serving but small juice glasses would work, too.



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