Pressure Cooker Carrot Soup Recipes
PRESSURE COOKER CURRIED CARROT SOUP
Serve this easy flavorful soup with quesadillas or a melty cheese sandwich.
Provided by Barbara Schieving
Categories Soup
Time 15m
Number Of Ingredients 15
Steps:
- Heat the oil in the pressure cooker. Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften. Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute. Add the potatoes, vegetable broth, and apple juice.
- Lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
- Allow to cool, and then blend in batches until it all is a smooth puree. (If you have an immersion blender, you don't have to let the soup cool down--just puree directly in the pot.)
- Stir in the lemon juice. Taste--add more salt if needed. Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles.
PRESSURE COOKER CARROT SOUP
Pressure cooker carrot soup is a delicious creamy spicy and hearty soup cooked in pressure king pro and it can be made in instant pot too. This carrot soup recipe is quick, easy and comes together in 10 minutes. It is lightly spiced, vegetarian, gluten-free and can be made vegan. A delicious comforting pressure cooker soup recipe for all year round.
Provided by Ajoke
Time 20m
Number Of Ingredients 10
Steps:
- Press browning or sauté function (if using instant pot), add vegetable oil and when it starts shimmering, sauté the onions, chopped celery and garlic until soft. And spices and mix to combine until fragrant. Followed by the chopped carrots then cover with the chicken stock, mix all together and add the butter. Cover the pressure pot with its lid, use the soup function and adjust timing to 5 minutes or 4 minutes on high pressure if using instant pot.
- Once it is done, naturally release the pressure, open the lid and puree the content with an immersion blender or high-power blender. Check for salt and pepper and adjust accordingly. Serve in a bowl with some yummy garlic bread, any other crusty bread or on its own
PRESSURE COOKER CREAMY CARROT SOUP
Pressure Cooker Creamy Carrot Soup is a rich and delicious 20 minute vegetarian soup recipe made in your Instant Pot! Carrots, onion, apple, ginger and cream cheese all come together in your blender to make this amazingly smooth and flavorful soup.
Provided by Danielle Green
Time 20m
Number Of Ingredients 10
Steps:
- Turn your pressure cooker to saute and add the butter. Cook until melted and add the diced onions. Add all of the remaining ingredients except the cream cheese to the pot and cook and close the lid and turn the valve to seal.
- Cook on high pressure for 5 minutes. Do a quick pressure release and add everything to a blender. Once smooth, add the cream cheese to the blender and blend on high for 2-3 minutes until everything is well blended.
- Optionally garnish with creme fraiche.
- (If you have a smaller blender, blend it in 2 batches and stir back together in the IP)
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
PRESSURE COOKER CREAM OF CARROT SOUP
This recipe takes baby carrots along with other wonderful ingredients to create a creamy soup that is sure to please! Peeling and chopping is kept to a minimum. Garnish with finely chopped green onions or chives and serve with warm bread.
Provided by Liam Walshe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 16
Number Of Ingredients 12
Steps:
- Melt butter in a pressure cooker over medium heat; cook and stir onions and salt in the hot butter until onions become translucent, about 10 minutes. Add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. Add carrots and vegetable stock; increase heat to high. Place lid on pressure cooker and lock. Set valve to 15 pounds per square inch (psi) or 'high', depending on model; bring to pressure. Reduce heat to medium-high and cook for 7 minutes.
- Transfer pressure cooker to sink; pour cold water over the cooker to release pressure. Return cooker to stove and remove the lid. Stir cream and curry powder into soup. Puree soup with an immersion blender until completely smooth. Season with salt and black pepper.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 15.3 g, Cholesterol 89.1 mg, Fat 25.4 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 15.6 g, Sodium 377 mg, Sugar 5.7 g
CREAMY CARROT SOUP
When I serve this creamy carrot ginger soup, people are amazed by the bright color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. , In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.
Nutrition Facts : Calories 267 calories, Fat 22g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 367mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.
PRESSURE COOKER SOUP: FROM MOSCOW WITH CABBAGE
This electric pressure cooker cabbage soup is easy and so, so good, you'll forget that you're eating something incredibly nutritious! Serve with a dollop of sour cream and cheesy crusty bread.
Provided by Chef Valentina
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a multi-functional pressure cooker on Saute mode. Saute onion, carrot, and celery until onion is translucent, about 5 minutes. Toss in cabbage and potato; cook until cabbage starts to break down, 2 to 3 minutes.
- Mix chicken stock, mustard, and ketchup into the cabbage mixture. Cook and stir until combined, about 1 minute. Stir in salt and pepper; add bay leaf and clove. Place garlic in the center of the pot.
- Close the pot and lock the lid. Select Soup setting or high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 40.2 g, Cholesterol 0.7 mg, Fat 7.9 g, Fiber 9.9 g, Protein 6.3 g, SaturatedFat 1.3 g, Sodium 1207.2 mg, Sugar 16 g
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