Pressure Cooker Cream Of Carrot Soup Recipes

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PRESSURE COOKER CREAMY CARROT SOUP



Pressure Cooker Creamy Carrot Soup image

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

3 Tbsp. butter
1 medium onion, diced
2 lb. carrots, peeled and roughly chopped
1 apple, peeled and roughly chopped
1 Tbsp. Better than Bouillion Chicken Base
1 Tbsp. ginger paste
1/2 tsp. dried thyme
1/2 tsp. salt
4 c. chicken stock
8 oz. cream cheese

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



Pressure Cooker Cream of Carrot Soup image

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

¼ cup butter
2 ½ cups diced onions
salt to taste
1 large Yukon Gold potato, peeled and diced
1 ½ cups roughly chopped celery
6 green onions, chopped
8 cloves garlic
6 cups baby carrots
10 cups vegetable stock
4 cups heavy whipping cream
½ teaspoon mild curry powder
salt and ground black pepper to taste

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

CREAM OF CARROT SOUP



Cream of Carrot Soup image

"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 4

4 cups chicken broth
4 large carrots, cut into chunks
1/2 cup heavy whipping cream
1 teaspoon sugar

Steps:

  • In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes., In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 773mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

FLAVORFUL CREAM OF CARROT SOUP



Flavorful Cream of Carrot Soup image

"Packed with vitamin-rich ingredients, this soup is both beautiful and delicious," assures LaVonne Hegland of St. Michael, Minnesota.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10-12 servings.

Number Of Ingredients 13

6 to 8 medium carrots (1 pound), coarsely chopped
2 medium potatoes, peeled and diced
1 cup water
2 medium onions, chopped
2 to 3 garlic cloves, minced
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon sugar
6 cups milk
1 cup half-and-half cream
Pinch cayenne pepper
Paprika

Steps:

  • Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In a skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed. Pour into a 3-qt. saucepan or Dutch oven. Stir in milk and heat through. Add cream and cayenne; heat through (do not boil). Garnish with paprika.

Nutrition Facts : Calories 204 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 518mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

CREAM OF CARROT SOUP



Cream Of Carrot Soup image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
  • Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g

CREAM OF ROASTED CARROT SOUP(COOK'S ILLUSTRATED)



Cream of Roasted Carrot Soup(Cook's Illustrated) image

You can add 1 tablespoon grated fresh ginger with the garlic in step 2. This soup can also be served chilled.

Provided by Coppercloud

Categories     Vegetable

Time 1h10m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs carrots, peeled and sliced 1/2 inch thick (about 8 medium)
1 onion, medium halved and sliced 1/2 inch thick
2 teaspoons vegetable oil
salt
3 garlic cloves, minced-pressed through a garlic press (about 1 tablespoon)
1/4 cup dry white wine
1 bay leaf
1 1/2 cups low sodium chicken broth
1 1/2 cups low sodium vegetable broth
1/2 cup half-and-half
ground black pepper

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the carrots, onion, 1 teaspoon of the oil and 1/2 teaspoon salt on a rimmed baking sheet and then spread in an even layer. Roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes.
  • Transfer the roasted vegetables to a large saucepan. Add the remaining 1 teaspoon oil,cover,and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. Add the broths. Bring to a boil over medium-high heat; cover, reduce the heat to medium- low and simmer until the soup is flavorful, about 5 minutes.
  • Puree the mixture in a blender (or food processor) until smooth,and return to a clean saucepan. Add the half-and-half and warm over low heat until hot,about 3 minutes. Season with salt and pepper to taste. (The soup can be refrigerated in an airtight container for up to 4 days. Warm over low heat until hot; do not boil.).

Nutrition Facts : Calories 169.9, Fat 6.7, SaturatedFat 2.7, Cholesterol 11.2, Sodium 159.1, Carbohydrate 22.4, Fiber 5.3, Sugar 9.6, Protein 4.7

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Provided by Jacques Pepin

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds carrots, trimmed, peeled and cut into 1-inch pieces (5 cups)
2 onions (8 ounces), peeled and cut into 1-inch pieces (2 cups)
2 potatoes (12 ounces), peeled and cut into 1-inch pieces (2 1/4 cups)
6 cups chicken stock, preferably homemade, unsalted and defatted, or lower-salt canned chicken broth
1 1/2 teaspoons salt, less if using canned broth
3 1/2 cups whole or skim milk
1 1/2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley or basil

Steps:

  • Place the carrots, onions and potatoes in a large saucepan. Mix in the chicken stock and salt. Bring the mixture to a boil over high heat; reduce the heat to very low, cover and cook gently for 35 to 40 minutes.
  • Transfer the mixture to the bowl of a food processor and process into a fine puree, or puree in the saucepan with a hand-held blender.
  • Return the pureed mixture to the saucepan, add the milk and butter and mix well. Bring to a simmer and serve sprinkled with the parsley or basil.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 4 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 1083 milligrams, Sugar 16 grams, TransFat 0 grams

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.

Provided by HeatherFeather

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
4 1/2 cups carrots, peeled,thinly sliced
1 large potato, peeld,cubed
2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 teaspoon ground ginger powder
2 cups evaporated milk or 2 cups half-and-half cream
1 teaspoon crushed dried rosemary
1/2 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

Steps:

  • In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
  • Add carrots, potatoes, chicken broth, and ginger powder.
  • Cover and cook on medium heat 30 minutes or until veggies are very tender.
  • Remove from heat and let cool 15 minutes.
  • Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
  • Return to heat and add milk, rosemary, salt, and pepper.
  • Cook over low heat until heated through, maybe 5 minutes or so.

CREAM OF CARROT SOUP



Cream of Carrot Soup image

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 1/2 pounds carrots, chopped
1/2 cup buttermilk
Coarse salt and ground pepper

Steps:

  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  • Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
  • Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 247 g, Fat 13 g, Fiber 5 g, Protein 8 g, SaturatedFat 8 g

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