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
PRESSURE-COOKER CREAMY CAULIFLOWER SOUP
I love indulgent cream soups but not the fat that goes along with them. The velvety texture of this healthier cauliflower soup makes it feel so rich, and the spicy kick warms you from the inside out. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place the first 11 ingredients in a 6-qt. electric pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Discard bay leaf. Stir in milk powder until dissolved. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pressure cooker and heat through. If desired, serve with toppings.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 434mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PRESSURE COOKER CARROT SOUP
This uses a small 4-quart stovetop pressure cooker. Easily doubled for larger cookers. Serve with a dollop of sour cream or plain yogurt and naan bread.
Provided by Mikekey * @Mikekey
Categories Vegetable Soup
Number Of Ingredients 9
Steps:
- Trim ends from carrots and cut carrots into 1" chunks. Saute all the vegetables in olive oil in a 4 qt. pressure cooker over medium-high for a few minutes. Add paprika and cumin and fry gently for a few moments, being careful not to burn.
- Add stock, lock the lid, bringing to pressure over high heat. When the cooker reaches high pressure turn down the heat to maintain that pressure and cook for 9 minutes.
- Use the quick release to drop the pressure quickly and then open the lid.
- Puree the soup in batches and return to pan. Reheat without pressure and serve.
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