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

14 Pinches 1 Photo

Mikekey *

Seattle, WA

Updated on May 15, 2017

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.

Rate

prep time 15 Min

cook time 15 Min

method Pressure Cooker/Instant Pot

yield 2 serving(s)

Ingredients

4 large carrots (no need to peel)
2 tablespoons olive oil
1 cup chopped yellow onion
1 tablespoon minced garlic
2 stalks celery, chopped
2 teaspoons paprika (smoked is best)
1 teaspoon ground cumin (or more, to taste)
- salt and pepper, to taste
3 cups chicken broth

How To Make pressure cooker carrot soup

Step 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.

Step 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.
Step 3

Use the quick release to drop the pressure quickly and then open the lid.
Step 4

Puree the soup in batches and return to pan. Reheat without pressure and serve.
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

Comment & Reviews

Just A Pinch Sweepstakes