Name: Pressure Cooker Cream of Carrot Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 0.25 cup butter; 2.5 cups diced onions; salt to taste; 1 large Yukon Gold potato, peeled and diced; 1.5 cups roughly chopped celery; 6 green onions, chopped; 8 cloves garlic; 6 cups baby carrots; 10 cups vegetable stock; 4 cups heavy whipping cream; 0.5 teaspoon mild curry powder; salt and ground black pepper to taste

Pressure Cooker Cream of Carrot Soup

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Quick and easy creamy carrot curry soup made in a pressure cooker, topped with fresh green onions and served with crusty bread.

Ingredients:

0.25 cup butter
2.5 cups diced onions
1 large Yukon Gold potato, peeled and diced
1.5 cups roughly chopped celery
6 green onions, chopped
8 cloves garlic
6 cups baby carrots
10 cups vegetable stock
4 cups heavy whipping cream
0.5 teaspoon mild curry powder
salt and ground black pepper to taste

Instructions:

In a pressure cooker over medium heat, melt butter and sauté onions with salt until translucent, about 10 minutes. Add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. Add carrots and vegetable stock, then increase heat to high. Secure the lid, set valve to 15 psi 'high', and bring to pressure. Reduce heat to medium-high and cook for 7 minutes.
Place the pressure cooker in the sink and gently pour cold water over it to release pressure. Bring the cooker back to the stove, remove the lid, and stir in cream and curry powder. Puree the soup with an immersion blender until it's velvety smooth. Season generously with salt and black pepper.

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