This Creamy Carrot Soup is a great vegetarian hearty, rich, and thick bowl of deliciousness; it’s perfect comfort food that’ll make you feel warm and cozy, and it’s healthy, made with only a few simple ingredients, and so easy to make! Stove top & Instant Pot instructions included.
Heat oil in a large saucepan. Add onion, and cook about 5 minutes, or until onion begins to turn translucent. Add carrots, potatoes, and garlic, and cook over medium heat, turning with a wooden spoon until the vegetables are thoroughly coated with oil.
Stir in broth, water, salt, sugar, pepper, and herbs. Cover the pot with the lid, and bring soup to a boil, lower heat to simmer. Simmer, covered 25-30 minutes, or until vegetables are tender when pierced with a fork.
Pour soup into a blender and blend until smooth, or blend with an immersion blender in the pot. Stir in sour cream.
Serve garnished with chopped chives.
Pressure cooker instructions:
Turn on your Instant pot and press the “Sauté” button. Add oil and heat up for a minute.
Add the chopped onion, and cook about 5 minutes, or until onion has softened.
Add carrots, potatoes, and garlic, and stir frequently for another 2 minutes. Turn off the sauté function.
Stir in broth, water, salt, sugar, pepper, and herbs.
Put the lid on the pressure cooker, make sure the vent is on “Sealed” and cook on high pressure for 10 minutes.
Carefully move the valve to the “Vent” setting and let the pressure release.
Remove the lid, and pour the soup into a blender and blend until smooth, or blend with an immersion blender in the pot. Stir in sour cream.
Serve garnished with chopped chives and additional sour cream if desired.
Makes about 12 servings of 1 cup each
Keep any leftovers in the fridge for 3-4 days, or freeze for longer storage.