Tumeric Carrot Soup (Instant Pot)

Add the olive oil to the Instant Pot and turn it on by pressing “Sauté.” Add the shallot, onion, and ginger, season with salt and pepper, and cook until the onions are soft and the bottom of the insert is almost covered in tasty, stuck-on browned goodness. Add the sesame oil, turmeric, and garlic, and cook until the garlic is fragrant and golden on the edges. Add the sherry vinegar, and scrape up all the browned bits with a wooden spoon. Add the carrots, herbs, and stock, close the pot, and press the “Manual” or “Pressure Cook” button. Cook on high pressure for seven minutes, then let it release naturally for 10 minutes before releasing the remaining pressure manually. (This will help reduce sputtering.) Open up the Instant Pot, remove the herb bundle, and add the nutritional yeast. Blend it all up with an immersion blender, until there are no chunks of any kind. You should have a very thicc soup at this point. If you wish for a thinner soup, simply blend in some water, a quarter cup at a time, until you reach your desired soup viscosity. Garnish with croutons, fresh herbs, or pumpkin seeds, if you simply must be on trend.