Pressure Cooker Carrot Soup
Recipe: #14878
October 20, 2014
Categories: Celery, Carrot, Onions, Pressure Cooker, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Kosher Meat, more
"Adapted from Miss Vickie's Pressure Cooker Recipes."
Original is 2 servings
Ingredients
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 by Step Method
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
- 4 quart pressure cooker.
1 Reviews
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