Pressure cooker cream of carrot soup –If you’re looking for a cozy, comforting dish, this Pressure Cooker Carrot Soup is the perfect choice. It’s easy to prepare and packed with flavor, making it an ideal recipe for a chilly evening. You’ll love the rich color and the vibrant taste that comes from blending fresh ingredients together. Let’s dive into making this delightful and healthy soup!
Pressure Cooker Carrot Soup
Check out this beautiful image of our Pressure Cooker Carrot Soup!
Ingredients:
- 1 lb fresh carrots, peeled and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup heavy cream (optional for richness)
- Fresh parsley for garnish
Instructions:
- Start by turning on your pressure cooker and selecting the sauté function. Add the olive oil to the pot and allow it to heat up.
- Once the oil is hot, add the diced onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and ground ginger, cooking until fragrant, about 1 minute.
- Add the chopped carrots to the pot, followed by the vegetable broth. Season with salt and pepper to taste. Stir everything together, ensuring that the carrots are submerged in the liquid.
- Seal the pressure cooker lid and set it to cook on high pressure for 10 minutes. Once the cooking time is up, perform a quick release to let out the steam.
- After releasing the pressure, carefully remove the lid. Use an immersion blender to purée the soup until smooth and creamy. If you prefer a chunkier texture, you can blend it less or leave some carrot pieces intact. If desired, stir in the heavy cream for added richness.
- Taste and adjust the seasoning if necessary. Serve the soup hot, garnished with fresh parsley for a pop of color and freshness.
This Pressure Cooker Carrot Soup is not only delicious but also a nutritious option for any meal. Enjoy it with your favorite crusty bread or a light salad for a complete dish. Happy cooking!