pressure cooker carrot soup

Name: Pressure Cooker Carrot Soup
Prep time: 15 min
Cook time: 15 min
Yield: 2
Cuisine: Middle Eastern
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

review

Recipe by

Mikekey *

@Mikekey

Seattle, WA

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.

yield 2 serving(s)

prep time 15 Min

cook time 15 Min

method Pressure Cooker/Instant Pot

Ingredients For pressure cooker carrot soup

4 lg

carrots (no need to peel)
2 Tbsp

olive oil
1 c

chopped yellow onion
1 Tbsp

minced garlic
2 stalk

celery, chopped
2 tsp

paprika (smoked is best)
1 tsp

ground cumin (or more, to taste)
salt and pepper, to taste
3 c

chicken broth

How To Make pressure cooker carrot soup

1
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.

2
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.
3
Use the quick release to drop the pressure quickly and then open the lid.
4
Puree the soup in batches and return to pan. Reheat without pressure and serve.
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pressure cooker carrot soup

Ingredients For pressure cooker carrot soup

How To Make pressure cooker carrot soup

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