Pressure Cooker Creamy Carrot Soup Food

PRESSURE COOKER CARROT SOUP

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

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)

PRESSURE COOKER CREAM OF CARROT SOUP

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.

PRESSURE COOKER CARROT SOUP

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.

CREAMY CARROT SOUP

Steps:

• Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
• Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
• Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

PRESSURE-COOKER CREAMY CAULIFLOWER SOUP

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.

CREAMY CARROT SOUP

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.