2teaspoonavocado oil, OR preferred cooking olive oil
2 " knob/ 15gramsginger
50gramsspring onions white part
700gramscarrots, approx 8 medium sized ones
250gramssweet potato, 1 large one.
3 leftover tortillastorn into pieces
2.5cups low sodium vegetable stock/ water to cook the veggies.
Salt to taste
1teaspoon dried oregano
For spicy cashew maple drizzle
1/4 cup warm water to soak cashews
1teaspoonsugar-free maple syrup *or of choice
1/2teaspoonsriracha hot sauce *
1 teaspoonlemon juice
For making the soup in Instant Pot / pressure cooker
Roughly break tortillas into small pieces.
Wash and clean the carrots and roughly chop. Peel sweet potato and roughly dice.Dice up the onions.
Switch on the IP on saute mode.
Add in the oil . Once warm add in the onions and ginger. Saute for a minute.
Add in all other veggies , stock and tortillas. Give it a quick stir.
Cancel Saute mode. Place on the lid and valve on sealing position. Press Manual or Pressure Cook mode on HIGH pressure 4 minutes followed by natural pressure release (NPR).or 2nd option - do 8 minutes HIGH and quick release (QR).
After the pin falls down , carefully open the IP . Blend everything with an immersion blender or wait for it to cool down and blend in a blender pot.
For Cashew maple drizzle
Soak cashews in warm water for 10 - 15 minutes. Now discard the water and add fresh water.
Now blend all ingredients until smooth, add more water to reach desired consistency if needed.
Drizzle some right before serving the soup. Top it with your favorite add ons.
I have used croutons and spring onions.
Possible SubstitutionsYou may use vegetable of your choice to make this soup.Consider using celery or tomatoes.Sweet potato adds creaminess without cream.You may swap sweet potatoes with cauliflower, yams, potatoes, butternut squash.You may even add a handful of red lentils to it for extra nutrition.You can substitute 2 tablespoon Cashew or peanut butter instead of cashews called for the drizzle. Use agave or sugar in place of maple syrup.Substitute sriracha with your choice of hot sauce, cayenne pepper powder depending on your spice level or simply skip it. Allergy considerationVeganThis soup is meatless and dairy-free. So, it is already vegan-friendly meal.Gluten-free optionRoti is made of atta ( wheat).You can use store bought tortilla of your choice.Use gluten-free tortillas if you are allergic to gluten.Nut allergySkip the cashew drizzle.You may use coconut milk, thinned down yogurt, sour cream or heavy cream if desired.The shelf life of homemade soupThis Indian vegetarian tortilla soup stays good in the refrigerator for up to 3 days.Freezing tortilla soupYou can make this vegan soup ahead of time and freeze in one-time-use containers without the drizzle.Making soup oil-freeSimply skip the oil and sauté the onions with vegetable stock itself.Making soup without an Instant Pot.Don’t have an instant pot then cook this soup in a big on the stove-top until everything is tender.It may take up to 20 minutes to cook.