Pressure Cooker Cream of Carrot Soup

Pressure Cooker Cream of Carrot Soup

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
cober6711
Recipe by  cober6711

“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.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. 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.
  2. 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.

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Reviews (3)

Rate This Recipe
pomplemousse
7

pomplemousse

This makes a ton of soup, and let me try out my pressure cooker! I just got it for a present and was excited and a bit scared (that pressure thing kind of freaks me out, but anyway). I was skeptical that carrots, which take FOREVER for me to cook, would cook in 7 minutes. They so did! Awesome! As for the recipe itself, I added some more curry and salt and pepper at the end. I did leave out green onions (didn't have) and subbed sweet potatoes (already cooked, courtesy of my mother) at the end instead of potatoes, which I don't have. And as we are in the middle of a hurricane, I felt it was prudent not to go out in it for potatoes. I also didn't have cream, so I just put in half the amount of milk. Worked well--maybe not as thick as it would be with cream, but it was nice. I served with Wheat and Barley bread I'd made for dinner, and it was a nice, warm dinner on a cold, windy and rainy evening. Thanks for the recipe!

Helene
6

Helene

I made this yeaterday for a crowd, there was none left at the end! Everyone thoroughly enjoyed it. Sorry to say that I made a few minor changes, they are as follows: I did not use heavy cream, (coffee cream was all I had, and I didnt use quite as much as the recipe called for, maybe 2 cups?) I did not put in the green onion as there was enough with the original chopped onions in base, and I added a little cumin with the curry. I also grated in about a 2 inch knob of ginger root, and only used about 4 cloves of garlic but probably could have been braver and tried using all 8! I was a bit afraid of it being overwhelming. It pureed beautifully, and was a warm and hearty soup! Also, if you enjoy a garnish....we swirled some yogurt that had been mixed with a bit of curry on top. It added a nice swirl of colour to the orange hue of the soup. Culinary, and visual art! It was a great dish, and could be a hearty meal with some rustic bread or croutons. I keep forgetting to use my pressure cooker, and this soup worked amazingly well in it. Quick and easy.

22jmc201
1

22jmc201

Wow! Absolutely loved this soup - just what I was looking for! I didn't have green onions, so just chopped one large regular onion and used half-and-half (2 cups) at the end. Mashed sweet potatoes were also on hand, so I added them once the carrots were done cooking - I was also surprised that the carrots were done in only 7 minutes. I chopped about 7-8 large carrots, and did not need additional cooking time. Because I like my soup a bit spicy, I added some cumin and cayenne at the end. Very yummy - I will be making this often during the cold weather! thank you!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 25.4 g
  • 39%
  • Carbs
  • 15.3 g
  • 5%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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