Easy Recipe for Roasted Carrot and Turmeric Soup

by Kaitlynn Fenley

This Vegan, Roasted Carrot and Turmeric Soup is made with freshly roasted carrots, squash, onions, turmeric, and vegetable broth for a quick and easy soup you’ll love. This recipe is perfect for an appetizer, or a sandwich side and comes together in about 1 hour and 30 minutes.

At the beginning of 2020 I resolved to eat more orange and red fruits and vegetables. I’ve always eaten lots of greens, but my intake of orange and red produce was lacking. Easy soup recipes like this one, made in our instant pot, make my carrot consumption deliciously simple.

Ingredients You’ll Need for This Recipe

  • Carrots: I used five large, organic orange carrots for this recipe. Roasting the carrots first helps bring out the subtle and delicious flavor of the carrots.
  • Squash: I threw this ingredient in because I had some yellow squash I needed to use. You can use butternut squash, acorn squash, or yellow summer squash.
  • Garlic and Onion: No soup is complete without delicious flavor from aromatics like garlic and onion.
  • Spices: To season this soup, I used a combination of turmeric, black pepper, ginger, soy sauce, and sriracha.
  • Coconut Milk: This adds all the thick creaminess to the soup.
  • Vegetable Broth: Self-explanatory soup ingredient. This is the liquid we need to blend up the roasted vegetables!
Orange pureed carrot soup in a white bowl. someone is dipping sourdough bread into the bowl of soup.

How to Make Instant Pot Roasted Carrot and Turmeric Soup

First Step: Roast the vegetables. This step is super simple. Just peel and chop the carrots, squash, onion, and garlic. Then drizzle everything with a bit of olive oil and roast at 400 degrees for 45 minutes, tossing everything halfway through.

Second Step: Let the roasted vegetables cool slightly, then combine in a blender with 6 cups of vegetable broth. There are two options to do this. 1. You can add all the vegetables, and the remaining soup ingredients to the instant pot and blend with a handheld immersion blender. OR 2. you can add all the vegetables and vegetable broth to a blender, blend until smooth. Then transfer the mixture to the instant pot, and combine the remaining ingredients.

Third Step: The last step is to cook the soup! You can cook on the stove top in a 6 quart pot.

Tips to Make Instant Pot Roasted Carrot and Turmeric Soup Perfectly

This recipe is so easy, there’s not much you can do to mess things up. My main suggestion for making the recipe perfectly is to focus on the blending step. I have a Vitamix blender, and I blended the roasted carrot and vegetables in two batches. I split the roasted vegetables in half and blended with three cups of the vegetable broth, then repeated. If you have a handheld immersion blender, that’s wonderful and will make the blending step very easy.

To cook this soup in an instant pot: set the instant pot on to cook on high for three minutes, let it depressurize naturally for 10 minutes, then release the remaining pressure.

roasted carrot soup, in a white bowl on a marble surface. The soup is topped with sriracha and sesame oil.

More Easy Soup Recipe to Try

Print

Easy Recipe for Roasted Carrot and Turmeric Soup

This Vegan, Roasted Carrot and Turmeric Soup is made with freshly roasted carrots, squash, onions, turmeric, and vegetable broth for a quick and easy soup you’ll love. This recipe is perfect for an appetizer, or a sandwich side and comes together in about 1 hour and 30 minutes.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Diet: Vegan

Ingredients

Scale

Roasting Ingredients

  • 5 Large Carrots, peeled
  • 3 Cups Acorn Squash, Cubed
  • 2 Tablespoons Garlic
  • 1 Large Yellow Onion, Chopped
  • 2 Tablespoons Olive Oil

Soup Ingredients

  • 6 Cups Vegetable Broth
  • 1 1/2 Cups Coconut Milk
  • 1 Teaspoon Black Pepper
  • 1 Tablespoon Turmeric
  • 1 Teaspoon Ginger, Grated
  • 2 Tablespoons Dark Soy Sauce

Toppings

  • Sriracha
  • Sesame Oil

Instructions

  1. Preheat your oven to 400 ° F.
  2. Prep the roasting ingredients and spread them out on a sheet pan.
  3. Drizzle with olive oil and roast for 40 minutes, tossing halfway through.
  4. Once the vegetables are done roasting, allow them to cool slightly for 10 minutes.
  5. Blend the roasted vegetables with the vegetable broth in a blender. If your blender is small you may need to blend in two batches.
  6. Add all the blended mixture to a 6-quart pot and heat on the stove on medium until hot.
  7. Add in the remaining soup ingredients and mix until combined. 
  8. To cook in an instant pot: Set the instant pot to cook on high for three minutes. Then let the instant pot depressurize naturally for 10 minutes, then release the remaining pressure using the pressure release valve.
  9. Serve in bowls topped with sriracha and sesame oil.

Keywords: instant pot, carrot, turmeric, soup

You may also like

Leave a Comment

Recipe rating

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More