cooking under pressure: cozy carrot soup
This is a great soup to make on those cold dreary days of Winter; however, it would be welcome in my home any old time of the year (IMHO). It is easy/peasy to assemble, and you can have a nice steaming pot ready to go in under 30 minutes. And, since you are not opening a can, you have the ability to change things out to suit your own personal tastes. So, you ready… Let’s get into the kitchen.
prep time
5 Min
cook time
15 Min
method
Pressure Cooker/Instant Pot
yield
Several
Ingredients
- PLAN/PURCHASE
- 1 pound carrots, roughly cut up into disks
- 1/2 cup yellow onion, chopped, about 4 ounces
- 1 stalk celery, chopped
- 3 cups vegetable stock, not broth
- 3 tablespoons fresh clover honey
- 1 teaspoon salt, kosher variety, fine grind
- 1/4 teaspoon nutmeg, freshly ground
- OPTIONAL ITEMS
- 1 - 2 pinches cayenne pepper
- - greek yogurt, or sour cream, for garnish
How To Make cooking under pressure: cozy carrot soup
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Step 1PREP/PREPARE
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Step 2You will need a medium-sized soup pot, and a stand blender, or stick blender to make this recipe.
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Step 3When the weather is decidedly on the cold side, I like to add a bit of cayenne pepper; however, in the Summer months I usually leave it out.
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Step 4If you want to give this dish more depth of flavor, and you are not concerned about the vegetarian thing, you could sub out part or all of the vegetable stock with chicken stock.
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Step 5The Story of Honey Honey is a somewhat controversial food among vegans. Unlike overt animal foods like meat, eggs, and dairy, foods from insects aren’t always grouped into the vegan category. As a matter of fact, some vegans who eat an otherwise entirely plant-based diet may opt to include honey in their diet. That said, most vegans view honey as non-vegan and avoid eating However, since honey contains no blood, tissues or any type of life matter, it is considered completely vegetarian. FYI: To make this recipe vegan, sub out the honey with an equal amount of maple syrup.
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Step 6Gather your ingredients (mise en place).
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Step 7Chop up your veggies, but do not try to be pretty… they are all going to get blended up in the end.
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Step 8Add the veggies and the remainder of the ingredients to the bowl of your pressure cooker/instant pot.
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Step 9Seal the device, set the pressure to high, and pressure cook for 3 minutes.
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Step 10Allow the unit to rest for 10 minutes, bleed off any remaining pressure, then use a stand blender, or stick blender to puree the soup.
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Step 11Place in a pot with just enough heat to keep it nice and warm and do a final tasting for proper seasoning.
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Step 12PLATE/PRESENT
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Step 13Serve while nice and warm with a dollop of yogurt or sour cream or simply drink it out of a mug. Enjoy.
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Step 14Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Category:
Vegetable Soup
Ingredient:
Vegetable
Method:
Pressure Cooker/Instant Pot
Culture:
American
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