Butternut squash soup may be the reigning king of cold-weather soups, but this Instant Pot Creamy Root Vegetable Soup is quickly becoming one of our weekly go-tos. Carrots, parsnips, and sweet potatoes work together to create a gorgeous orange-hued soup that's supremely versatile. Enjoy it for lunch, dinner, or a side—it fits for just about any occasion. Did we mention that this hearty soup comes together entirely in your Instant Pot?
This soup earned the status of Test Kitchen favorite for its warmth and enticing aroma. Each of the veggies plays its own unique role, but since this soup is so adaptable, you could easily swap out the veggies based on what you have on hand. No parsnips? Substitute an extra sweet potato and carrot. These root vegetables are all seasonal—primarily harvested in the cold winter months—yet readily available throughout the year.
Red curry powder, a Thai spice blend with chiles, garlic, and ginger, adds bold flavor. Look for it in the spice aisle, or use the same amount of jarred red curry paste (such as Thai Kitchen). The curry powder enhances all of the vegetal flavors, while the yogurt cuts everything with some tang and body. Plus, the swirl of yogurt adorning the top of the soup makes it look oh-so-elegant. Serve this soup with a nice slice of bread or a side salad; in a smaller portion, it also makes a great appetizer.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.