Go Back
+ servings
Caramelized Carrot Soup
Print Recipe
5 from 50 votes

Instant Pot Caramelized Carrot Soup

This Instant Pot caramelized carrot soup is delectably silky and the carrots are elevated to sweet perfection thanks in the Instant Pot.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Keyword: Carrot, instant pot
Servings: 4 Servings
Calories: 354kcal
Author: Laura Lynch

Equipment

Ingredients

  • 1 pound carrots peeled and cores removed
  • 1/2 cup butter 113g
  • 1/8 cup water 30ml
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda 2.5g
  • 2 1/2 cups chicken stock
  • 2 tablespoons butter

Instructions

  • Cut the carrots into quarters and remove the tough inner core. Cut the slices into 2” pieces.
  • Press the saute mode of your Instant Pot and melt the 1/2 cup of butter. Add the carrots and stir to coat with butter. Sprinkle over the salt and baking soda. Pour in the water. Stir.
  • Secure the lid and set the vent to sealing. Pressure cook on high for 20 minutes. Do a quick release of the pressure.
  • Add the chicken stock and puree the soup in the pot with an immersion blender (or in a blender or food processor) until smooth. Heat on saute mode, no longer than 3 minutes. Turn off saute mode.
  • Add the final 2 tbsp of butter and again puree with the immersion blender until the butter has melted and blended in.

Video

Notes

Use the best quality carrots you can find and be sure to remove the inner core, which can add bitterness to the soup.
Don’t skip the baking soda. It allows the carrots to become extra caramelized, as it enhances the maillard reaction.
You can use salted or unsalted butter. If you use unsalted, you may need to add additional salt, to taste.

Nutrition

Calories: 354kcal | Carbohydrates: 16g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 973mg | Potassium: 529mg | Fiber: 3g | Sugar: 8g | Vitamin A: 19833IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 1mg