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Instant Pot Carrot Almond Soup | GF,Vegan

Instant Pot Carrot Almond Soup | GF,Vegan

Kalyani
A delicious Vegan and Gluten Free Soup made with the goodness of carrots and almonds. Served best when hot with toasted bread or dinner rolls
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine International
Servings 4 people

Equipment

  • Instant Pot
  • Hand Blender
  • Grater

Ingredients
  

  • 300 grams Carrots grated
  • 2 tsp Almonds soaked in warm water for 10 mins
  • 2 tsp Olive Oil
  • 2 pods Garlic pods minced
  • 1/2 tsp Ginger minced
  • 1 medium Onions minced
  • 1 Tomato Sour, large
  • 3 cups Homemade Veg Stock
  • 2 tsp Split green gram Moong dal - soaked for 10 mins
  • 1 tsp salt
  • 1/2 tsp Whole Black Pepper
  • 1/2 tbsp White pepper powder
  • 1 Bay leaf

Instructions
 

  • In a pressure cooker / Instant Pot , heat up some olive oil. If using INSTANT POT, set to SAUTE MODE FOR 7 mins.
  • Add bay leaf, whole black pepper.
  • Fry the onions, ginger and garlic till slightly brown. Then add the grated carrots ,tomato and sauté for 2 mins and the soaked almonds. Fry for two mins
  • Add the moong dal and fry further for 1-2 mins.
  • Pour 3 cups of boiling water OR Veg Stock  and pressure cook for 2 whistles.
  • If using INSTANT POT,  CANCEL SAUTE and set to MANUAL MODE for 5 mins. NPR after 10 mins
  • Once the pressure is released, remove the bay leaf, cool slightly and purée. I used an immersion stick blender to puree immediately after I removed the bay leaf. However as the almonds are added, make sure you puree really well.
  • Do NOT strain - the fibre would be lost (a personal choice though :p)
  • Pour to a soup pot or heavy bottomed vessel.
  • If using INSTANT POT, set SAUTE MODE for 5 mins.
  • Let it simmer (not boil) for 2-3 mins if using pressure pan
  • Transfer to a soup bowl and serve warm with a dollop of vegan butter.
  • Enjoy the goodness of a warm, hearty soup :-)

Notes

  • Moong dal (split green gram) and almonds are optional, but they add to the texture. For a non-vegan version feel free to use low fat cream at the end. 
  • If using shallots / Onions , fry them along with the garlic and pressure cook along with the carrots & almonds
  • For a different variant, garnish this soup with caramelised garlic.
  • Use fresh carrots. Grating them quickens the cooking process. Either Delhi carrots (red) or Orange can be used.
  • Tomato is added to cut the sweetness of the Carrots. Ditto with Whole Black pepper and Ginger. Be sure not to skip these.
  • Homemade Veg Stock is preferred at home. However, if you  are using Canned Stock, be sure to dial down the salt added. 
Keyword Appetiser, Carrot, Gluten Free, Instant Pot Recipes, Kids Food, Vegan, Winter
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