The soup is super flavourful and if you use vegetable broth it can be entirely vegan. If you do not have a pressure cooker, here is the original recipe which is made on the stovetop and is also delicious.
You will need: 1 tbsp olive oil, 1 tbsp butter, 1 thinly sliced medium leek, 2 tbsp finely chopped ginger, 3 cloves chopped garlic, 4 peeled and sliced carrots, 2 chopped celery sticks (with leaves if possible), 1 large peeled rough chopped sweet potato, 1 tsp curry powder, 4-6 cups chicken broth (enough to cover veggies) and 1/2 cup of orange juice.
On sauté setting heat olive oil and melt butter.
Add leeks and chopped ginger. Lightly season with salt and pepper. Cook for 7 to 9 minutes stirring frequently until softened.
Add garlic. Cook for 1 minute.
Stir in carrots, celery and sweet potato. Lightly season with salt and pepper.
Add curry powder. Stir to cook spices.
Add chicken broth and stir in orange juice.
Select Soup Setting and cook on medium pressure for 30 minutes.
Do quick release.
Use an immersion or stand blender, puree until smooth.
Serve with slivered almonds and pumpkin seeds…
This was a huge hit at home and I am already getting requests for the recipe so I am glad I could get it up online to share. Super healthy and flavourful. The addition of celery adds a freshness that we absolutely loved. There is a lot of curry flavour which brings a bit of a spicy kick so if you prefer it to be more subtle, I would use half a tsp of curry powder instead.
The physical challenges of winter are officially here. I am so grateful I have the Instant Pot to help me get through this very hard time of year and be able to contribute by making dinner. This night I served the soup with spicy salami paninis but you can have it with whatever you want or have at the time. This truly is a guilt-free soup that is also a treat to your taste buds!