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  • Prep-time: / Ready In:
  • Makes 7½ cups
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Carrots, rutabaga, parsnips, potatoes, and turnips join forces to create a deliciously creamy five-root soup that gets its bright golden color from a dash of turmeric. This soup is cooked in an Instant Pot to speed up the process, an immersion blender will simplify your steps achieving a silky smooth texture. Cayenne and nutmeg provide extra depth and heat while chopped apple adds a touch of sweetness to this veggie-packed dish. Top each serving with extra aromatics such as parsley, scallions, or cilantro, and dive into a bowl of liquid gold. This recipe is perfect as a starter or side dish for a larger meal, or to sip on when you’re feeling under the weather!

For more Instant Pot recipes, check out these tasty ideas:

By Ellen Boeke,

Ingredients

  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup chopped carrots
  • 1 cup chopped rutabaga
  • 1 cup chopped parsnips
  • 1 cup chopped peeled yellow potato
  • 1 cup chopped turnip
  • 1 cup chopped peeled apple (1 medium)
  • 1 teaspoon ground turmeric
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground nutmeg
  • Optional toppings: shredded apple, chopped fresh flat-leaf parsley, and/or sliced scallions

Instructions

  1. Set a 6-quart electric multicooker to sauté setting. Add onion and garlic. Cook 5 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth and the next seven ingredients (through turmeric).
  2. Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 5 minutes. Let stand to release pressure naturally (about 15 minutes). Carefully release any remaining pressure. Open lid carefully.
  3. Using an immersion blender, blend soup until smooth. (Or puree soup in a blender in batches; return to cooker.) Stir in vinegar, cayenne pepper, and nutmeg. Top servings as desired with shredded apple, parsley, and/or scallions.
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about the author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor’s of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.

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