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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!