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overhead shot of a bowl of healthy Paleo Instant Pot Carrot Soup with Harissa
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5 from 3 votes

Instant Pot Carrot Soup with Harissa

This Instant Pot Harissa Carrot Soup from The Whole Smiths is a MUST for your winter meals. Not only does it cook up in minutes but Michelle shows you how to incorporate it into your meal prep using a convenient zip-top bag freezer concept. It’s paleo, gluten-free and can easily be made vegan or vegetarian.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: dinner / main, Soup
Cuisine: American, Moroccan
Keyword: carrot soup recipe, Instant pot carrot soup, paleo Instant Pot soup
Servings: 4 -6
Calories: 191kcal
Author: Michelle

Equipment

  • Instant Pot

Ingredients

  • 2 pounds carrots trimmed, peeled and cut into haves
  • 1 yellow or sweet onion quartered
  • 1/2 medium tomato
  • 4 cloves garlic peeled
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 32 ounces chicken stock or broth
  • 1 - 2 tablespoons harissa paste to taste
  • 1 15 ounce can full-fat coconut milk

Instructions

  • If you are making this recipe to store in the freezer, add the carrots, onion, tomato, garlic, maple syrup, salt, paprika, and black pepper to a gallon-size zip-top freezer bag. Press out any air, seal and store up to 3 months.
  • To make the soup add the freezer bag contents into your Instant Pot (if you are making the batch fresh, add the carrots, onion, tomato, garlic, maple syrup, salt, paprika, and black pepper) along with the chicken broth.
  • Set the Instant Pot to “Manual” for 8 minutes if your ingredients are frozen and 7 if they are fresh.
  • Let the Instant Pot depressurize naturally.
  • Once the vegetables are cooked, add the harissa paste and use an immersion blender to blend the soup to a smooth consistency. If you don’t have an immersion blender you can also transfer the soup to a blender and blend it.
  • Add the coconut milk and stir to combine well. Let the soup heat through for 5 minutes and serve.

Notes

  • Adjust the amount of harissa you add to the soup to increase or decrease the spice factor. This will vary depending on the level of spiciness you’d like in your soup and the variety of harissa you use as some are spicier than others.
  • If you are making for younger eaters or humans with spice sensitive palates portion out their carrot soup first, then add the harissa to your liking.
  • Feel free to use a garlic chili paste if you can’t source harissa paste locally. It will bring a different flavor to the soup but is a tasty twist.
  • Add some shredded rotisserie chicken to the soup post-blend for added protein.
  • If you find some of the seasonings have stuck to the freezer bag while freezing, simply pour a bit of the chicken broth into the bag after dumping the ingredients out, seal it and shake it around a bit. Pour the chicken broth along with the seasoning it grabbed into the Instant Pot.