Pressure Cooker Cream of Carrot Soup

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.

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

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.