A new winter soup recipe to obsess over.
Carrots, parsnips, and sweet potatoes work together to create a gorgeous orange-hued soup that’s supremely versatile.
Enjoy it for lunch, dinner, or a sideit fits for just about any occasion.
Credit:Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Did we mention that this hearty soup comes together entirely in yourInstant Pot?
This creamy root vegetable soup earned the status of Test Kitchen favorite for its warmth and enticing aroma.
Substitute an extra sweet potato and carrot.
Theseroot vegetablesare all seasonalprimarily harvested in the cold winter monthsyet readily available throughout the year.
Red curry powder, a Thai spice blend with chiles, garlic, and ginger, adds bold flavor.
Plus, the swirl of yogurt adorning the top of the soup makes it look oh-so-elegant.
Thaw overnight in the refrigerator if frozen.
Store garnishes separately and top before serving.
It also makes a nice starter when served in smaller portions.
piece)
3medium carrots, peeled and cut into 3/4-in.
pieces (about 1 cup)
3medium parsnips, peeled and cut into 3/4-in.
pieces (about 1 1/2 cups)
2medium-size sweet potatoes, peeled and cut into 3/4-in.
pieces (about 5 cups)
1(32-oz.)
(Times, instructions, and controls may vary according to cooker brand or model.)
Select HIGH temperature setting; add oil to cooker.
Heat oil 1 to 2 minutes; add onion.
Cook, stirring occasionally, until it starts to soften, about 5 minutes.
Add curry powder and ginger.
Cook, stirring constantly, until toasted and fragrant, 1 minute.
Add vegetables to Instant Pot, and cook:
Press CANCEL.
Add carrots, parsnips, sweet potatoes, and stock.
Cover cooker with lid; lock in place.
Turn steam release handle to SEALING position.
Select PRESSURE COOK setting.
Select HIGH pressure for 10 minutes.
(It will take 9 to 10 minutes for cooker to come up to pressure before cooking begins.)
This will take about 1 minute.
Puree soup:
Transfer soup to a blender in batches.
Secure lid; remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, 1 to 2 minutes.
(Or process in cooker using an immersion blender until smooth, 2 minutes.)
Stir in 1/4 cup of the half-and-half and 1 teaspoon of the vinegar.
Divide soup among 4 bowls; top with yogurt mixture and pistachios.
