PRESSURE COOKER CARROT SOUP
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
