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Turmeric Curry Carrot Soup (Instant Pot Pressure Cooker)

Here’s a creamy-smooth curried carrot soup loaded with vibrant flavors and health-giving ingredients. Already shining with turmeric and other curry spices, it gets a finishing sprinkle of toasted pumpkin seeds, cilantro leaves, and a pinch of chile. Make in a pressure cooker or Instant Pot and savor this vegetarian soup in less than 25 minutes!

over head shot of Turmeric Curry Carrot Soup 2 bowls with garnish ready to serve
CLICK HERE to PIN Turmeric Curry Carrot Soup.

Layer upon layer, this is a carrot soup is built with flavor. A brief sauté in olive oil lets the onions, garlic, and carrots soften and release their aromas. Curry powder, the spice blend that includes turmeric and more than a dozen other spices and herbs, adds more aroma.

Vegetable broth adds its own flavor depth, and a little apple juice gives the soup a hint of sweet. For smooth dairy-free creaminess, there’s a potato in the mix. With a squeeze of lime to brighten things up, this turmeric curry carrot soup hits all the corners of your mouth.

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fresh turmeric on a paper towl

About turmeric spice:

  • Turmeric is already well known for its anti-inflammatory advantages–now it’s getting more and more recognition as a medicinal powerhouse. Turmeric is proving itself as a cancer fighter and detoxifier, with potential to improve grain and kidney function, blood sugar balance, and gut health. That’s a lot of life-giving goodness in one funny looking root, wouldn’t you say?
  • Besides curry powder, this recipe includes fresh turmeric. With its bumpy nobs, fresh turmeric looks a lot like its cousin fresh ginger, except it’s orange. It usually hangs next to the fresh ginger in the produce aisle. But if you can’t find fresh turmeric, it’s fine to substitute dried ground turmeric. I’ve included the right amount in the recipe.
  • Put turmeric front and center, with this lightly spiced turmeric curry carrot soup!
  • Learn more about turmeric’s qualities in my healthy tangerine almond smoothie article and recipe? The frothy fruity smoothie includes fresh turmeric too, enhancing both color and taste.

About the tools used to make this soup:

Just so you know, some of the links below are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

  • I always cook my soups in a stovetop pressure cooker or Instant Pot. They make soup quick and easy! This is the stainless steel Swiss-made stovetop pressure cooker that I use and love. (Affiliate link). This is the Instant Pot pressure cooker that I use. (Affiliate link.)
  • To make creamy soups even faster on the table, I just stick an immersion blender (affiliate link) right in the pot and blend everything until smooth.
  • ** Note that this healthy soup comes together easily without those tools, so no worries–it just might take 1/2 hour more to cook.

More Turmeric Curry Carrot Soup recipe notes:

  • Spice companies and home cooks have their particular ratios of curry spices—likely including at least cardamom, chile, cinnamon, cloves, coriander, cumin, and fennel. Of course curry powder involves turmeric–it’s what gives curry dishes their characteristic vivid yellow color.
  • For the ground chile garnish, choose pure chile powder, (affiliate link) not to be confused with chili powder that includes cumin and usually salt.
  • Serve this soup simply, with a crisp green salad, or for a more substantial meal, with quesadillas or buttermilk cornbread muffins.
  • This post first appeared on Pressure Cooking Today, where I’m an occasional contributor.

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    This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

    This is an update of the turmeric curry carrot soup posted here in January 2017!

    Nutrition Facts
    Turmeric Curry Carrot Soup
    Amount Per Serving
    Calories 101 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 834mg36%
    Potassium 295mg8%
    Carbohydrates 14g5%
    Fiber 3g13%
    Sugar 7g8%
    Protein 2g4%
    Vitamin A 9824IU196%
    Vitamin C 7mg8%
    Calcium 35mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

12 comments

  • Beautiful! I’ve never gotten my hands on any turmeric root that was fresh, although I’ve seen it at markets. I’m sure it’s even more wonderful than ground. And such a beautiful color! Reply · 17 January, 2017

    • Thank you Mimi ! Fresh turmeric is fun to cook with. Reply · 17 January, 2017

  • I snuck a little tumeric in to my Christmas carrot and chestnut soup this year because I thought it would spike the color a bit. I guess your soup proves it’s a natural with carrots. GREG Reply · 17 January, 2017

  • Mary

    Got inspired with a bunch of carrots in the fridge and my new pressure cooker. Then realized I didn’t have any turmeric. Made it without and it was still delicious. Next time with fresh turmeric! Thanks, Letty! Reply · 18 January, 2017

    • Thanks Mary! Which pressure cooker did you get? Reply · 19 January, 2017

  • Sam

    Making this now…do I use lime or lemon juice? 😊 Reply · 28 February, 2018

    • You can use either one– I used lime because they are very plentiful in Baja. At home I make this soup with lemon juice! Reply · 1 March, 2018

  • Nicola

    Can this be made with an Instant Pot? Reply · 28 June, 2018

    • Absolutely yes! That is exactly how I make it. Use the Saute button for the onion, carrots, and garlic. Switch to Manual and set the timer for 5 minutes. When the timer is done, quick release by turning the top dial from Sealing to Venting. Open Instant Pot when Venting is complete. Have fun with your Instant Pot! Reply · 28 June, 2018

  • Deborah A Melle

    The soup is good, however if you want the medicinal effects of turmeric you need to add black pepper. Curcumin (the compound in turmeric that is beneficial) is poorly absorbed into the bloodstream. It helps to consume black pepper with it, which contains piperine, a natural substance that enhances the absorption of curcumin by 2,000%. (https://www.ncbi.nlm.nih.gov/pubmed/9619120 Reply · 8 January, 2020

    • Thanks for this info and the link. I’d read that somewhere but didn’t register that I could/should use black pepper as the spice in food with turmeric. I can! I’m going to test and change the recipe! Reply · 9 January, 2020

5 from 6 votes (4 ratings without comment)

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