Pressure Cooker Carrot Soup

2
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Adapted from Miss Vickie's Pressure Cooker Recipes."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (706.5 g)
  • Calories 291.2
  • Total Fat - 15.3 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 0 mg
  • Sodium - 1593 mg
  • Total Carbohydrate - 36.4 g
  • Dietary Fiber - 9.7 g
  • Sugars - 15.9 g
  • Protein - 6.5 g
  • Calcium - 141.6 mg
  • Iron - 3 mg
  • Vitamin C - 21.7 mg
  • Thiamin - 0.3 mg

Step 1

Saute all the vegetables in olive oil in a 4 qt. pressure cooker 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

Step 3

Reaches high pressure turn down the heat to maintain that pressure and cook for 9 minutes.

Step 4

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

Step 5

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

Tips & Variations


  • 4 quart pressure cooker.

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