Pressure Cooker Carrot Soup
4 largecarrots (no need to peel)
2 Tbspolive oil
1 cchopped yellow onion
1 Tbspminced garlic
2 stalk(s)celery, chopped
2 tsppaprika (smoked is best)
1 tspground cumin (or more, to taste)
·salt and pepper, to taste
3 cchicken broth
How to Make Pressure Cooker Carrot Soup
- 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.