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.
prep time15 Min
cook time15 Min
methodPressure Cooker/Instant Pot
carrots (no need to peel)
chopped yellow onion
paprika (smoked is best)
ground cumin (or more, to taste)
salt and pepper, to taste
How To Make
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.
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