Pressure Cooker Cream of Carrot Soup

A creamy, curried carrot soup is ready in under an hour with the help of a pressure cooker. Garnish with finely chopped green onions and serve with warm bread.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 295 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.