Instant Pot Carrot, Squash & Harissa Soup

I have more than a touch of the blues when it comes to the end of the summer. I just love the feeling of the sun on my skin and feeling warm to my bones. Apart from Christmas, summer is truly the happiest time of the year for me and come autumn as the temperature drops and the nights draw in, well darkness befalls my mood as well as my living room. But not this year, I’m determined to find the light and making my Carrot, Squash & Harissa Soup in my Instant Pot instantly lifts my spirits!

As Hungry Hubby is a ginger, I have a totally biased love of all things orange and this soup is no exception. Look at that glorious orange colour – so rich and vivid with that brick red swirl of harissa, how could you fail not to be cheered by it? You may love your comfort food in the form of plain, beige carbs and plenty of them (I do, but rarely) but I love a lick of fire to warm my soul. I add a little curry powder to the carrots and butternut as it cooks in my Instant Pot and add harissa to taste when it’s cooked.

Do note that jars of harissa can vary a lot in heat, the one I use is very fiery so 2 tsp is enough with a little extra to serve in each bowl for me. The soup is done in 10 minutes thanks to doing it in the pressure cooker and with no evaporation out of the pot, it is packed full of flavour and I really do prefer it to making it on the hob.  Now work from home, I can easily whip up a big batch and eat it well in my lunch hour. I’d not turn my nose up to a flask of this silky smooth Carrot Squash & Harissa Soup either. A chunk of well buttered bread and I am one happy smiley JoJo, who doesn’t mind the drizzle and grey skies quite so much after all.

Instant Pot Carrot, Squash & Harissa Soup
Thick, smooth, spicy and warming. This soup is made in a flash thanks to the Instant Pot pressure cooker and is perfect for lunches whether they are eaten from a flask at your desk or a bowl at home.
Servings: 4
: 103 kcal
Author: Just Jo
  • 2 ribs of celery roughly chopped
  • 1 onion peeled and roughly chopped
  • 4 medium-large carrots chopped into 1 inch chunks
  • 1/2 a small butternut about 500g, chopped into 1 inch chunks
  • 1 tsp olive oil
  • 1 tbsp fresh ginger minced or grated
  • 3 cloves of garlic crushed
  • 1 rounded tsp hot Madras curry powder
  • 2 tsp ground coriander
  • 1 vegetable stock cube
  • 1 litre boiling water
  • 2 tsp harissa plus more to serve if liked
  • Sea salt and black pepper to taste
  1. Set the Instant Pot to sauteé and add the oil then tumble in all of the prepared veg.
  2. Cook briefly, allowing to catch and caramelise a little before adding the ginger, garlic, curry powder and ground coriander.
  3. Dissolve the stock cube in the boiling water and add to the pot. Turn off the sauté function. Place the lid on and set the valve to "sealing".
  4. Turn the pot onto Manual and set to 10 minutes. When the timer sounds to signal end of cooking, allow the pressure to come down naturally for 10-15 minutes. I set my alarm on my phone for 20 minutes and walk away until it's done and ready to blend.
  5. Stir in the harissa (note some can be super hot so add a little taste for heat level) and use an immersion blender to purée the soup until smooth. You can add a little more boiling water if you like it thinner at this point.
  6. Serve with plenty of cracked black pepper and a swirl of harissa for the fire eaters amongst you!
Nutrition Facts
Instant Pot Carrot, Squash & Harissa Soup
Amount Per Serving
Calories 103 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 268mg 11%
Potassium 649mg 19%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 6g
Protein 2g 4%
Vitamin A 405.6%
Vitamin C 34.8%
Calcium 8.7%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Lisa Ray 24/09/2016 at 13:42 - Reply

    This looks so tasty! I’m just the opposite though – Fall is my favorite:)

  2. Beverley Press 25/09/2016 at 08:08 - Reply

    delicious recipe and I love soip all the year round xoxo

    • Just Jo 25/09/2016 at 19:32 - Reply

      It’s got to be cooler for me weather wise but I do enjoy having my veg in soup as opposed to salad come Autumn :)

  3. I love a hearty, colourful soup anytime of year. The flavours in this are spot on!

  4. I bet the harissa and the curry powder add some spice to this healthy soup

    • Just Jo 27/09/2016 at 10:07 - Reply

      They really do Bintu – I think you need them both together to really get the best flavour from the soup :)

  5. Nayna Kanabar 25/09/2016 at 22:07 - Reply

    I love the sound of this soup, adding the harissa must have taken it to new heights. Looks delicious.

    • Just Jo 27/09/2016 at 10:10 - Reply

      Thanks Nayna – it is a lovely twist on the ubiquitous butternut and carrot soups out there!

  6. Sara 25/09/2016 at 22:57 - Reply

    Oh. My. Yum! This sounds like a soup I could eat weekly!

    • Just Jo 27/09/2016 at 10:08 - Reply

      I often have a jug in the fridge of soup for 3 days at a time – it gets eaten by then lol!

  7. Sarah 26/09/2016 at 00:09 - Reply

    Just got my Instant Pot last month and have been searching endlessly for recipes to try…this one looks perfect and is absolutely going to be at the top of next weekend’s list!!! XO

    • Just Jo 27/09/2016 at 10:09 - Reply

      Well I’m glad you found me and my blog Sarah – there’s plenty more ideas to come for your Instant Pot!

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