Indian Spiced Carrot and Apple Soup with Turmeric (Pressure Cooker Method)

INDIAN SPICED CARROT AND APPLE SOUP with TURMERIC (Instant Pot and Stove Top methods) is a soothing, warm hug in a bowl kinda soup with exotic spices like star anise, cloves and cinnamon! Paired with some toasted bread slices or even a sandwich it makes for a complete meal.

Winter, which is almost upon us is the time to pull out our soup bowls and spoons what with everyone reaching out to make something hot and delicious to warm them up!

My family too is no different and we are so fond of soups that all we need is a sandwich or even a crusty toasted bread on the side to make a meal of it!

When our Facebook gourmet food group “Healthy Wellthy Cuisines” decided on winter warmers (as suggested by my foodie friend Swaty Malik) as the theme this time for our bimonthly food marathon, I could not but resist use those juicy fresh apples in my fruit basket to make a quick soup (yes apples!) with added carrots (another winter super food).

With mellow flavors like carrots and apples which will lend more of  a sweeter tone to the soup, the Indian in me could not but help use some spice or the other to give a bit of a heat and spicy kick to this soup.

I ended up using my favorite spices which I normally use in my curries and biryanis : turmeric powder, black peppercorns, cloves, cinnamon, bay leaves and star anise!

Just pressure cook (stove top pressure cooker or Instant Pot) sauteed carrots and apples with some onions, ginger, garlic and whole spices, blend, adjust consistency and bring to a boil.

Season with salt and pepper and you are done! You can make this on a stove top too; just takes a longer time for the vegetables and apples to cook. Rest is same; strain, blend/puree and season adjusting consistency.

Enjoy piping hot, mildly spiced, a tad sweet and super delicious Indian Spiced Carrot and Apple Soup as a starter/appetizer or make a complete meal with just some sandwich or toasted bread on the side!

If vegan, avoid using butter or ghee and no cream needed to thicken this gorgeous bowl of soup!

My family just polished off the whole bowl of creamy, piping hot and delicious soup in a jiffy! My daughter-in-law even said this is going to be her favorite soup along with my Lauki Soup; another pressure cooker healthy soup using bottle gourds!

Don’t you just love the color? This beautiful and super delicious soup goes as my contribution to "Healthy Wellthy Cuisine's" theme of "#WinterwarmersatHW" as suggested by my friend Swaty Malik who blogs at this amazing food blog called "Foodtrails25.com" where she shares her wholesome, healthy and nutritious culinary delights for all of us to make and enjoy! Do check out her creative space!

Now, head over to check out some of these delicious "winter warmers" that my foodie friends have shared:

• Tom Yum Flavored Mushroom and Coriander Soup by Preethi
• Vegatable Manchow Soup by Poonam
• Creamy Mushroom and Sweet Corn Soup by Swaty
• Tomato Shorba by Jayashree
• Herbal Rasam by Narmadha
• Beetroot Carrot Soup by Sasmita

Let's see how you can make this divine Indian Spiced Carrot and Apple Soup in your kitchen now shall we?

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Yum

Indian Spiced Carrot and Apple Soup with Turmeric

Prep Time: 10 minutes

Cook Time: 15 minutes

Serving Size: 3-4

A soothing, warm hug in a bowl kinda soup with exotic spices like star anise, cloves and cinnamon! Paired with some toasted bread slices or even a sandwich completes the meal.

Ingredients

• 2 to 3 tbsp cooking oil or butter/ghee
• 1 cup roughly chopped onions
• 1 cup peeled and chopped carrots
• 1 cup peeled and chopped apples
• ½ piece ginger, roughly chopped
• 2 cloves garlic, peeled and minced or chopped
• 1 green chili/jalapeno, sliced or cut into roundels
• 2 cloves
• 1 inch piece cinnamon stick
• 1 star anise
• 1 bay leaf
• 6 black peppercorns
• ½ tsp haldi/turmeric powder
• Regular Salt or Pink Salt to taste
FOR GARNISH:
• Pumpkin seeds
• Cilantro/coriander leaves (or parsley leaves), chopped
• Mint leaves
• Bread croutons etc.

Instructions

PREPPING THE INGREDIENTS:
1. Wash, peel and chop carrots and apples.
2. Cut onions into chunks.
3. Grate, chop or mince ginger and garlic.
4. Chop or slit green chilies/jalapenos.
MAKING THE SOUP:
5. In an Instant Pot or a regular stove top pressure cooker, add the required amount of oil/butter and/or ghee.
6. When hot, stir in the whole spices; cloves, star anise, cinnamon, black pepper corns and bay leaves.
7. Let them bloom in the hot oil for a few seconds and then add the rest of the ingredients: ginger, garlic, onions, chilies and carrots.
8. Saute on medium heat, stirring often until they are lightly fried or roasted; about 2 to 3 minutes.
9. Stir in chopped apples with turmeric powder and stir fry for a minute more.
10. Add water to cover the vegetables fully (about 2 cups) and give it a good mix, taking care to scrape the bottom of the pan (especially in the Instant Pot, to avoid “Burn” signal!).
11. Close and pressure cook on high in Instant Pot for 3 minutes or 2 whistles in the Indian style Pressure Cooker.
12. Let the pressure drop naturally (or you can quick release the pressure but carefully).
13. This can be made in a saucepan on a stove top too, just takes a longer time.
14. Strain the soup using a sieve or strainer and remove whole spices (cloves, bay leaf and especially star anise) if you want the want the soup less spicy (or you can leave it in).
15. Make a fine puree of the strained veggies/fruit and transfer back to the Instant pot or pressure pan or into a saucepan.
16. (Or, you could use an immersion blender to make a fine puree in the pressure pan or instant pot itself).
17. Add more water or vegetable broth to get the consistency of soup you and your family like; we like it fairly thin but you could make it thick and creamy too; whatever your choice.
18. Add salt to taste and bring the whole mixture to a boil (sauté mode in the Instant Pot or medium high on the stove top).
19. Once it comes to a boil, simmer for about 5 minutes and remove from heat.
20. Serve hot garnished with finely chopped cilantro, green onions, mint leaves etc.
21. Top with roasted pumpkin seeds and if you love, some more black pepper powder.
22. Stir in bread croutons (baked or fried) for a lovely texture and a bit of a bite in your soup!
23. Enjoy this warm, soothing, comforting mildly sweet and spicy Carrot and Apple Soup as a starter or make a complete meal with a side of toasted bread or a sandwich.
24. Happy Cooking and Eating!

Notes

Adjust the amount of spices according to personal preference.

You can use any combination of spices you like; maybe jeera/cumin seeds or powder, coriander seeds/powder, garam masala powder/curry powder etc.

Leftovers (if any) can be stored in the fridge for a day or two but best enjoyed fresh!

For a vegan version, avoid butter or ghee; just use oil.

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