Last Updated on 2 months by Neha Deshmukh

Smoked Paprika Carrot Soup Recipe – Instant Pot & Easy

Introduction

Okay, let’s be real – sometimes you just need a cozy bowl of soup. This Smoked Paprika Carrot Soup is my go-to when I’m craving something warm, comforting, and surprisingly flavorful. It’s ridiculously easy to make in the Instant Pot, and honestly, it tastes like you’ve been simmering it all day. I first made this when the weather turned chilly last year, and it’s been a family favorite ever since! It’s perfect for a quick weeknight dinner or a comforting lunch.

Why You’ll Love This Recipe

This isn’t your average carrot soup. The smoked paprika adds a beautiful depth of flavor that elevates it beyond the ordinary. Plus, the Instant Pot makes it unbelievably convenient – minimal effort, maximum taste! It’s healthy, vibrant, and comes together in under 30 minutes. What’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 1 tablespoon olive oil (about 15ml)
• 1.5 tablespoons chopped ginger (about 20g)
• 1 medium onion
• 1 lb carrots (about 450g)
• 0.25 teaspoon cumin powder (about 1.25ml)
• 0.25 teaspoon smoked paprika (about 1.25ml)
• 0.125 teaspoon black pepper (a pinch!)
• 0.75 teaspoon salt (about 3.75ml)
• 2.5 cups vegetable broth or water (about 600ml)
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

Olive Oil Varieties

You can use any olive oil you like, but I prefer extra virgin for its richer flavor. A lighter olive oil works well too if you prefer a more subtle taste.

The Flavor of Smoked Paprika – A Deep Dive

Smoked paprika is key here. It adds a wonderful smoky sweetness that really makes this soup special. There are different levels of smokiness – sweet, bittersweet, and hot. I usually go for sweet or bittersweet.

Using Fresh Ginger for Maximum Impact

Fresh ginger is always best! It has a brighter, more vibrant flavor than ground ginger. Don’t bother peeling it if it’s organic – just give it a good scrub.

Vegetable Broth vs. Water – What’s the Difference?

Vegetable broth adds more flavor, of course! But water works just fine if that’s all you have. If using water, you might want to add an extra pinch of salt to compensate.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Press the sauté button on your Instant Pot. Once hot, add the olive oil, chopped ginger, and diced onion. Sauté for about 2 minutes, until they soften and become fragrant.
2. Add the Spices & Carrots: Toss in the diced carrots, cumin powder, smoked paprika, black pepper, and salt. Give everything a good stir to make sure the carrots are nicely coated in the spices.
3. Pressure Cook: Pour in the vegetable broth or water. Close the lid, making sure the pressure valve is set to sealing. Cook on high pressure for 5 minutes.
4. Release the Pressure: Let the pressure release naturally for 5 minutes. Then, carefully perform a quick release to release any remaining pressure. Once the pressure is fully released, open the lid.
5. Blend & Garnish: Use an immersion blender to puree the soup until it’s beautifully smooth. If you don’t have an immersion blender, see the FAQs below! Garnish with fresh cilantro and serve warm.

Expert Tips

A few little secrets to make this soup even better:

Achieving the Perfect Soup Consistency

If your soup is too thick, add a little more broth or water until it reaches your desired consistency. If it’s too thin, you can simmer it on sauté mode for a few minutes to let it reduce.

Maximizing Flavor with Spices

Don’t be afraid to experiment with spices! A pinch of turmeric or a dash of cayenne pepper can add a lovely warmth.

Instant Pot Safety Tips

Always follow the manufacturer’s instructions for your Instant Pot. Be careful when releasing the pressure – hot steam can cause burns!

Variations

Want to switch things up? Here are a few ideas:

Vegan Carrot Soup

This recipe is already naturally vegan! Just double-check that your vegetable broth is vegan-friendly.

Gluten-Free Carrot Soup

This recipe is also naturally gluten-free.

Adjusting the Spice Level

If you like a little heat, add a pinch of cayenne pepper or a small chopped chili along with the other spices. My friend, Priya, loves to add a tiny bit of chili flakes for an extra kick!

Festival Adaptations (e.g., Navratri-friendly)

During Navratri, you can easily adapt this soup by ensuring all ingredients are vrat-friendly (allowed during the fasting period). Check your spice brands to ensure they don’t contain any forbidden ingredients.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving it:

• A swirl of coconut milk or cream (if not vegan)
• A sprinkle of toasted pumpkin seeds
• A side of crusty bread for dipping
• A dollop of plain yogurt (again, if not vegan)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully!

FAQs

Got questions? I’ve got answers!

Is this soup suitable for freezing?

Absolutely! Let the soup cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.

Can I make this soup ahead of time?

Yes! You can make the soup a day or two in advance and store it in the refrigerator. The flavors will actually develop even more over time.

What if I don’t have an immersion blender?

No problem! You can carefully transfer the soup to a regular blender in batches. Be sure to vent the lid to prevent pressure buildup.

Can I roast the carrots before making the soup?

Definitely! Roasting the carrots will add an extra layer of sweetness and depth of flavor. Roast them at 200°C (400°F) for about 20-25 minutes.

What other spices can I add to enhance the flavor?

Feel free to experiment! Turmeric, coriander, garam masala, or a pinch of nutmeg would all be delicious additions.