Instant Pot Creamy Root Vegetable Soup Recipe

Active Time:

15 mins

Total Time:

45 mins

Servings:

Butternut squash soup may be the reigning king of cold-weather soups, but this Instant Pot creamy root vegetable soup is quickly becoming one of our weekly go-tos. 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 side—it fits for just about any occasion. Did we mention that this hearty soup comes together entirely in your Instant Pot?

This creamy root vegetable soup earned the status of Test Kitchen favorite for its warmth and enticing aroma. Each of the veggies plays its own unique role, but since this soup is so adaptable, you could easily swap out the veggies based on what you have on hand. No parsnips? Substitute an extra sweet potato and carrot. These root vegetables are all seasonal—primarily harvested in the cold winter months—yet readily available throughout the year.

Red curry powder, a Thai spice blend with chiles, garlic, and ginger, adds bold flavor. Look for it in the spice aisle, or use the same amount of jarred red curry paste (such as Thai Kitchen). The curry powder enhances all of the vegetal flavors, while the yogurt cuts everything with some tang and body. Plus, the swirl of yogurt adorning the top of the soup makes it look oh-so-elegant. Serve this soup with a nice slice of bread or a side salad; in a smaller portion, it also makes a great appetizer.

Ingredients for Instant Pot Creamy Root Vegetable Soup

A celebration of root vegetables, this silky soup is brought to life with a powerful kick from red curry and fresh ginger, then cooled down by a tangy swirl of maple-scented yogurt. To make this soup, you'll need:

Olive oil: To help get the vegetables going in the Instant Pot.
Sweet onion: Builds flavor.
Red curry powder: A Thai spice blend with chiles, garlic, and ginger. Can substitute with the same quantity of jarred red curry paste.
Fresh ginger: A pungent kick that balances the silky richness of the soup. Ground ginger can also be used, if needed.
Carrots: Adds mild sweetness and color.
Parsnips: A light licorice flavor.
Sweet potatoes: Velvety texture and rich flavor.
Vegetable stock: Thins the broth.
Half-and-half: Adds creaminess and body.
Apple cider vinegar: A hint of acidity to brighten the soup.
Whole-milk Greek yogurt: Mixed with maple syrup, half-and-half and vinegar to swirl into the soup for a beautiful presentation and cool tanginess.
Salted pistachios: Sprinkled over the soup for a salty crunch. Skip if making this soup nut-free, or substitute with pumpkin seeds or croutons.

How To Make Instant Pot Creamy Root Vegetable Soup

Using an Instant Pot means this impressive soup will be ready to serve in under 45 minutes. Full instructions are below, but here's a brief recap before you get started:

Step 1. Select SAUTÉ on a pressure multicooker. Select HIGH temperature setting; add oil. Heat 1 to 2 minutes; add onion. Cook, stirring, until the onion starts to soften. Add curry powder and ginger. Cook until toasted and fragrant. Press CANCEL.
Step 2. Add carrots, parsnips, sweet potatoes, and stock. Cover and lock. Turn handle to SEALING position. Select PRESSURE COOK setting and HIGH pressure for 10 minutes. When cooking has finished, turn handle to VENTING position; let steam fully escape. Remove lid.
Step 3. Transfer soup to a blender and blend in batches (or use an immersion blender). Stir in 1/4 cup half-and-half and 1 teaspoon vinegar.
Step 4. Combine yogurt, maple syrup, remaining half-and-half, and vinegar. Portion soup into bowls and top with yogurt mixture and pistachios.

Variations For Instant Pot Creamy Root Vegetable Soup

This is a great soup for using up leftover vegetables, or for getting creative with flavors:

Vegetables: Whether you use carrots, turnips, and sweet potatoes, or rutabaga, fennel, squash, white potatoes, cauliflower, celeriac, and more, this soup is easy to customize based on flavors you love and which vegetables you have on hand.
Stock: Vegetable stock is used to keep this soup vegetarian, but feel free to swap with chicken stock or broth if needed.
Aromatics: While fresh ginger gives a nice kick to the soup, you can also add garlic, or herbs, including thyme, parsley, or cilantro.
Spices: If you don't have red curry powder on hand, grab red curry paste, or add red pepper, paprika, a hint of cumin, or other preferred spices to taste. You can also add a little heat by way of red pepper flakes.
Toppings: Top with pumpkin seeds or homemade croutons for a nut-free crunch.

How To Store and Reheat Instant Pot Creamy Root Vegetable Soup

This creamy root vegetable soup can be prepared up to three days in advance, and refrigerated in an airtight container until ready to serve. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months after preparing. Thaw overnight in the refrigerator if frozen.

Reheat on the stovetop or in the microwave until hot throughout, adjusting the consistency with a splash of broth or water if needed before serving. Store garnishes separately and top before serving.

What To Serve With Instant Pot Creamy Root Vegetable Soup

For a hearty lunch or dinner, pair this vegetarian soup with crusty bread or garlic bread for soaking up every spoonful. If looking to add extra protein to the meal, serve as a side dish with roasted chicken, fish, or preferred entrées. It also makes a nice starter when served in smaller portions.

More Vegetarian Soup Recipes You'll Love

These vegetarian soups aren't just healthy and delicious, they're also hearty enough for a filling meal:

Editorial contributions by Katie Rosenhouse.

Ingredients

2 Tbsp. olive oil
1 medium-size sweet onion, chopped
1 1/2 tsp. red curry powder
1 tsp. finely chopped fresh ginger (from 1 [1-in.] piece)
3 medium carrots, peeled and cut into 3/4-in. pieces (about 1 cup)
3 medium parsnips, peeled and cut into 3/4-in. pieces (about 1 1/2 cups)
2 medium-size sweet potatoes, peeled and cut into 3/4-in. pieces (about 5 cups)
1 (32-oz.) container vegetable stock
1/2 cup half-and-half, divided
2 tsp. apple cider vinegar, divided
1/4 cup plain whole-milk Greek yogurt
1/2 tsp. pure maple syrup
1/2 cup chopped salted pistachios

Directions

Cook onion and aromatics:

Select SAUTÉ setting on a programmable pressure multicooker, such as Instant Pot. (Times, instructions, and settings 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.)
Vent steam:

When cooking has finished, carefully turn steam release handle to VENTING position; let steam fully escape (float valve will drop). This will take about 1 minute. Remove lid.
Purée 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.
Make yogurt topping:

Combine yogurt, maple syrup, and remaining 1/4 cup half-and-half and 1 teaspoon vinegar in a small bowl. Divide soup among 4 bowls; top with yogurt mixture and pistachios.