Best Pressure Cooker Carrot Soup Recipes

PRESSURE COOKER CREAM OF CARROT SOUP

Pressure Cooker Cream of Carrot Soup image

This recipe takes baby carrots along with other wonderful ingredients to create a creamy soup that is sure to please! Peeling and chopping is kept to a minimum. Garnish with finely chopped green onions or chives and serve with warm bread.

Provided by Liam Walshe

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 40m

Yield 16

Number Of Ingredients 12

Ingredients

¼ cup butter
2 ½ cups diced onions
salt to taste
1 large Yukon Gold potato, peeled and diced
1 ½ cups roughly chopped celery
6 green onions, chopped
8 cloves garlic
6 cups baby carrots
10 cups vegetable stock
4 cups heavy whipping cream
½ teaspoon mild curry powder
salt and ground black pepper to taste

Steps:

Melt butter in a pressure cooker over medium heat; cook and stir onions and salt in the hot butter until onions become translucent, about 10 minutes. Add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. Add carrots and vegetable stock; increase heat to high. Place lid on pressure cooker and lock. Set valve to 15 pounds per square inch (psi) or 'high', depending on model; bring to pressure. Reduce heat to medium-high and cook for 7 minutes.
Transfer pressure cooker to sink; pour cold water over the cooker to release pressure. Return cooker to stove and remove the lid. Stir cream and curry powder into soup. Puree soup with an immersion blender until completely smooth. Season with salt and black pepper.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 15.3 g, Cholesterol 89.1 mg, Fat 25.4 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 15.6 g, Sodium 377 mg, Sugar 5.7 g

PRESSURE COOKER CARROT SOUP

Pressure Cooker Carrot Soup image

This uses a small 4-quart stovetop pressure cooker. Easily doubled for larger cookers. Serve with a dollop of sour cream or plain yogurt and naan bread.

Provided by Mikekey * @Mikekey

Categories Vegetable Soup

Number Of Ingredients 9

Ingredients

4 large carrots (no need to peel)
2 tablespoon(s) olive oil
1 cup(s) chopped yellow onion
1 tablespoon(s) minced garlic
2 stalk(s) celery, chopped
2 teaspoon(s) paprika (smoked is best)
1 teaspoon(s) ground cumin (or more, to taste)
- salt and pepper, to taste
3 cup(s) chicken broth

Steps:

Trim ends from carrots and cut carrots into 1" chunks. Saute all the vegetables in olive oil in a 4 qt. pressure cooker over medium-high for a few minutes. Add paprika and cumin and fry gently for a few moments, being careful not to burn.
Add stock, lock the lid, bringing to pressure over high heat. When the cooker reaches high pressure turn down the heat to maintain that pressure and cook for 9 minutes.
Use the quick release to drop the pressure quickly and then open the lid.
Puree the soup in batches and return to pan. Reheat without pressure and serve.